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Bún Bò Huế is a Vietnamese noodle soup that’s as complex in flavour as it is rich in cultural heritage. Originating from Huế, a city known for its royal cuisine, this spicy, aromatic soup is beloved for its robust flavours and comforting warmth.
With a broth that’s both savoury and slightly spicy, Bún Bò Huế draws you in with its fragrant spices, tender beef, and satisfying noodles, creating a dining experience that’s equal parts comforting and invigorating.
What Is Bún Bò Huế?
Bún Bò Huế, often simply called “Bún Bò,” is a beef noodle soup that hails from the central Vietnamese city of Huế. While similar to the popular phở, Bún Bò Huế has its own unique character, marked by a distinctive blend of spices and a touch of chili that gives the broth its signature heat.
This soup is typically served with thick, round rice noodles and a combination of beef cuts, often shank, brisket, and occasionally a bit of pork for added depth. The broth is simmered for hours with lemongrass, chili oil, and fermented shrimp paste, creating a spicy, umami rich base that makes Bún Bò Huế a truly unforgettable dish.
This hearty soup is often enjoyed as a main course, served piping hot with a garnish of fresh herbs, lime wedges, and chili slices. It’s a dish that embodies the bold, vibrant flavours of central Vietnam, inviting you to experience the region’s unique culinary traditions with every spoonful.
Ingredients and Taste
The ingredients in Bún Bò Huế are carefully chosen to create a balance of savoury, spicy, and aromatic flavours. The broth, which is the heart of the dish, starts with a base of beef bones simmered for hours, creating a rich, deeply flavoured stock.
Lemongrass is essential, adding a fresh, citrusy aroma that brightens the soup. Fermented shrimp paste contributes a layer of umami, while chili oil gives the broth its subtle, lingering heat.
Beef, typically shank or brisket, is slow cooked until tender, absorbing the flavours of the broth. In some variations, pork hock or Vietnamese sausage is added for extra texture and flavour. The noodles are thick and round, offering a substantial base that absorbs the spicy, aromatic broth beautifully.
Fresh garnishes like Thai basil, cilantro, and green onions are served on the side, allowing each person to customize the flavour and add a fresh burst of colour to the bowl.
The taste of Bún Bò Huế is a symphony of bold flavours. The broth is savoury and slightly spicy, with a deep, satisfying warmth. The lemongrass and shrimp paste add layers of complexity, while the chili provides a gentle heat that lingers without overpowering. It’s a dish that balances intensity with nuance, making each bite as interesting as the last.
A Taste of History
Bún Bò Huế has its roots in the city of Huế, once the imperial capital of Vietnam. Huế is known for its distinctive royal cuisine, characterized by complex flavours and meticulous preparation, and Bún Bò Huế is no exception.
The dish was traditionally a breakfast staple, enjoyed by the locals in the early hours to fuel them for the day. Over time, it gained popularity throughout Vietnam, becoming a beloved dish known for its vibrant flavours and hearty appeal.
The dish’s ingredients and preparation reflect the influence of Vietnamese culinary traditions that emphasize balance and freshness.
Lemongrass, shrimp paste, and chili are all essential elements in central Vietnamese cooking, and in Bún Bò Huế, they come together to create a flavour profile that’s both bold and balanced.
The dish also captures the resilience and creativity of Vietnamese cuisine, where simple ingredients are transformed through careful technique and an understanding of flavour.
Vietnamese Bún Bò Huế (Spicy Beef Noodle Soup) Recipe
Serves: 4 people
Ingredients:
For the Broth:
- 1 kg beef shank (with bone)
- 500 g pork hock or pork knuckle
- 1 stalk lemongrass, trimmed and smashed
- 2 medium shallots, peeled
- 1 thumb sized piece of ginger, sliced
- 4 cloves garlic, peeled
- 1-2 tbsp shrimp paste (mắm ruốc)
- 1 tbsp fish sauce
- 1-2 tbsp chili oil (optional, for extra spice)
- 4-5 cups water
For the Noodles and Toppings:
- 500 g Bún (thick round rice noodles), cooked according to package directions
- 200 g beef brisket or pork blood cubes (optional, traditional)
- 1 small white onion, thinly sliced
- 1 handful fresh herbs (Thai basil, cilantro, and mint)
- 1-2 stalks green onion, sliced
- 1-2 red chili peppers, sliced
- Lime wedges
Directions
To begin, prepare the broth by boiling 4-5 cups of water in a large pot. Blanch the beef shank and pork hock in boiling water for 3-4 minutes to remove impurities, then rinse the meat under cold water. This ensures a clear, flavourful broth.
In a large pot, add the blanched beef shank, pork hock, smashed lemongrass, shallots, ginger, and garlic. Pour in enough water to cover the ingredients, about 4-5 cups. Bring to a boil over high heat, then reduce to low, allowing it to simmer gently.
After simmering for 30 minutes, add the shrimp paste to the broth. Stir well to dissolve, as this ingredient brings a signature depth of flavour to Bún Bò Huế. Add the fish sauce and let the broth continue simmering for 1-1.5 hours until the meat is tender.
While the broth simmers, prepare the noodles according to package instructions. Drain well and set aside. If using pork blood cubes, add them to the broth for the last 20 minutes of cooking, allowing them to heat through.
Once the meat is tender, remove it from the broth and slice it thinly. Strain the broth to remove any solids, ensuring a clear soup. Return the broth to the pot and taste, adjusting seasoning with more fish sauce or chili oil if desired.
To serve, divide the cooked noodles into bowls. Place slices of beef shank, pork hock, and brisket (if using) on top of each bowl, along with a few pork blood cubes for those who prefer a traditional touch.
Ladle the hot, aromatic broth over each bowl, covering the noodles and meat. Top each bowl with thinly sliced white onion, fresh herbs, green onions, and sliced red chili for added flavour and freshness.
Serve the Bún Bò Huế immediately, accompanied by lime wedges for added tang. Encourage guests to add fresh herbs, chili slices, and extra fish sauce to their bowls as desired, allowing them to adjust the spice and flavour to their preference.
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