Bún Bò Huế (Bún bò Huế)
Overview
Bún bò Huế is a spicy beef noodle soup from Huế, the former imperial capital of central Vietnam. Its broth is made by simmering beef bones, beef shank and pork hock for hours with lemongrass, then seasoning it with fermented shrimp paste and a red chilli oil that floats on top. The noodles are thick, round rice noodles, and the bowl is topped with sliced beef, pork and often cubes of congealed blood or crab balls. Fresh herbs, banana blossom, bean sprouts and lime are served on the side. It is bolder and spicier than pho.
Pictures
_-_img_02.jpg){kind=link}
_-_img_05.jpg){kind=link}
History
Huế was the seat of the Nguyễn dynasty and is known for refined, spicy cooking. Bún bò Huế grew out of this regional cuisine and became popular across Vietnam and in Vietnamese communities abroad. Locals simply call it bún bò, while elsewhere the city's name is added to show where it comes from. Today it is sold everywhere from street stalls to restaurants and is often eaten for breakfast.
Main ingredients
Round rice noodles, beef shank, pork hock, lemongrass, chilli oil, shrimp paste. The soup is built on beef and pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~210 min
Ingredients
- 1 kg beef bones, 500 g beef shank
- 1 pork hock
- 4 lemongrass stalks, bruised
- 1 tbsp fermented shrimp paste
- chilli oil, fish sauce
- 400 g thick round rice noodles, herbs, lime
Allergens: Contains: Crustaceans, Fish. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer bones, shank and hock with lemongrass for 2.5 hours, skimming.
- Season with shrimp paste and fish sauce; slice the meat.
- Cook the noodles and divide between bowls.
- Add meat, ladle over hot broth, top with chilli oil and serve with herbs and lime.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.