Dive Into Flavor: Authentic Bun Bo Hue Recipe You Need to Try

Introduction

Bun Bo Hue, a traditional Vietnamese soup, is one of the country’s culinary treasures. Originating from the ancient capital of Hue, this dish stands out for its robust flavors, aromatic herbs, and its perfect balance of spiciness and richness. Unlike its more famous counterpart, Pho, Bun Bo Hue features thicker rice noodles and a greater variety of meats, including beef and pork. The broth, carefully crafted from simmered bones and flavored with lemongrass, brings warmth and heartiness to the dish. This recipe guides you through creating your very own bowl of Bun Bo Hue, allowing your taste buds to embark on a savory journey!

Ingredient List

Key Ingredients

• For the broth:

  • 1 kg (2.2 lbs) beef bones (neck or shank)
  • 500 g (1 lb) pork hocks or pork bones
  • 2 tablespoons vegetable oil
  • 4 stalks of lemongrass, bruised and cut into 4-inch pieces
  • 1 onion, quartered
  • 1 thumb-sized piece of ginger, sliced
  • 2 tablespoons shrimp paste (mắm tôm)
  • 2-3 tablespoons chili paste (cayenne or Vietnamese nam prik)
  • 2-4 teaspoons sugar
  • Salt to taste
  • 2 liters (8 cups) water

For the Noodles and Toppings

• Noodles:

  • 400 g (14 oz) bun (thick rice noodles)

• Meat:

  • 300 g (10.5 oz) beef (brisket or flank), thinly sliced
  • 200 g (7 oz) Vietnamese pork sausage (gio lua), sliced
  • Optional: beef tendons, tripe, or other meats of choice

• Herbs and Garnishes:

  • Fresh herbs (Thai basil, cilantro, mint)
  • Lime wedges
  • Bean sprouts
  • Sliced cucumbers
  • Chopped chili peppers

Preparation Time

• Total Time: Approximately 3 hours
• Active Preparation Time: 30 minutes
• Inactive/Simmer Time: 2.5 hours

Servings

• Serves 4-6 people

Instructions

Step 1: Preparing the Broth

1. Cleaning the Bones: Begin by soaking the beef bones and pork hocks in cold water for about 30 minutes. This helps to draw out blood and impurities. After soaking, rinse thoroughly under cold running water.

2. Blanching: In a large pot, add the cleaned bones and cover them with cold water. Bring to a boil for about 5-10 minutes. Once boiling, drain the bones and rinse them again to remove any scum. This step is crucial for a clear broth.

3. Simmering the Broth: In the same large pot, heat the vegetable oil over medium heat. Add the bruised lemongrass, onion, and ginger, sautéing until fragrant (about 3-5 minutes). Add the cleaned bones and pork hocks back to the pot, then pour in 2 liters of water.

4. Seasoning: Stir in the shrimp paste, chili paste, sugar, and salt. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover and cook for approximately 2 hours, skimming off any impurities that rise to the surface.

Step 2: Cooking the Noodles

While the broth simmers, prepare the rice noodles according to the package instructions. Generally, this will involve soaking them in hot water until they are soft and pliable. Drain and set aside.

Step 3: Preparing the Meats

1. Slicing the Meat: While the broth is simmering, thinly slice the beef and slice the pork sausage.

2. Cooking the Beef: After 2 hours of simmering the broth, carefully remove the bones and strain the broth through a fine-mesh sieve. Return the strained broth to the pot. Then, add the sliced beef and let it cook for about 5-7 minutes until tender.

Step 4: Assembling the Bowl

1. In a serving bowl, place a generous portion of the cooked rice noodles.

2. Ladle the hot broth and tender beef over the noodles.

3. Arrange slices of pork sausage on top.

4. Garnish with fresh herbs, lime wedges, and a side of bean sprouts, sliced cucumbers, and chopped chili peppers.

5. Enjoy your Bun Bo Hue with a squeeze of lime for an extra zest!

Tips and Suggestions

• Adjusting Spice Levels: Feel free to adjust the amount of chili paste based on your heat preference. Start with a small amount and taste as you go. Adding fresh chili peppers as a garnish can also enhance the dish without overwhelming the flavor.

• Broth Variations: Some people enjoy adding additional spices such as star anise or cinnamon for a more complex flavor profile. Experiment with different herbs that you may have on hand.

• Make It a Day Ahead: Bun Bo Hue tastes even better the next day, as the flavors meld. Prepare the broth ahead of time and reheat it when you’re ready to serve.

• Vegetarian Version: For those looking for a vegetarian version, consider using vegetable broth and substituting the meats with tofu and a selection of hearty vegetables.

Conclusion

Dive into the flavorful world of Bun Bo Hue, where each spoonful offers an explosion of tastes and aromas that capture the essence of Vietnamese cuisine. This dish is not just a meal; it’s a celebration of culture and tradition that you can recreate in your kitchen. With its rich broth, hearty noodles, and fresh garnishes, Bun Bo Hue is sure to impress family and friends alike.

Prepare yourself for a culinary adventure that promises authenticity in every bite. We hope this recipe inspires you to take the plunge and enjoy the delightful simplicity and complexity that this beloved dish has to offer. Happy cooking!