Bun Bo Hue
Jun 01, 2024 11:52 AM
A deliciously spicy and fragrant Vietnamese beef noodle soup with lots of fresh herbs and garnishes.
There is often a debate amongst my friends as to what our favourite Vietnamese noodle soup is. For me, it is always a toss-up between a classic Vietnamese Beef Pho, a tomato and crab soup called Bun Rieu, or a spicy Bun Bo Hue.
Bun Bo Hue is a beef noodle soup which originates from the central Vietnamese city of Hue.
In Vietnamese, “Bun Bo Hue” translates as “beef noodles from Hue”.
Outside of Vietnam, it is less known than its cousin, the classic Beef Pho, which many describe as the national dish of Vietnam. However, lovers of spicy food are likely to favour Bun Bo Hue for its addictively spicy broth and textural affair with all of the fresh garnishes like sliced banana blossoms or finely shredded water spinach (morning glory).
Ingredients:
For the soup broth
- 2 kg (4.5 lb) oxtail
- 1 kg (2.2 lb) pigs trotters, sliced thickly (ask your butcher)
- 500 g (1 lb) beef brisket
- 6 lemongrass, bruised
- 1 large onion, sliced in half
- 5 cm ginger, sliced thickly
- 1/4 fresh pineapple, cut in one large wedge or large chunks
- 1 tablespoon sugar
- 1 tablespoon Maldon sea salt or coarse sea salt
- 2 tablespoons fish sauce
- 1 tablespoon MSG OR 1 beef stock cube OR 1 Bun Bo Hue stock cube (optional)
- 1 teaspoon shrimp paste, or more to taste (see Kitchen Notes below)
For the satay
- 125 ml (1/2 cup) vegetable oil
- 4 lemongrass stalks, very finely chopped
- 4 garlic cloves, very finely chopped
- 2–4 tablespoons chilli flakes (preferably Thai or Vietnamese), or to taste
- 1 teaspoon gochugaru
To serve
- thick vermicelli noodles, cooked according to packet instructions
- coriander (cilantro), thinly sliced
- spring onions (scallions), thinly sliced
- Thai basil
- bean sprouts
- lemon or lime wedges
Optional garnishes
- Vietnamese pork terrine, thinly sliced
- fresh chillies, thinly sliced
- Vietnamese mint
- sawtooth coriander, roughly chopped
- banana blossoms, thinly sliced
- water spinach (morning glory) stems, finely shredded
- perilla leaves
- onion, thinly sliced
Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
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