Name: Vietnamese Bun Bo Hue Soup: A Spicy Noodle Bowl
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Vietnamese
Ingredients: Beef and Pork Bones: 1 kg (rinsed and blanched to remove impurities).; Beef Shank and Oxtail: 500 g each (optional for extra richness).; Lemongrass: 4 stalks, bruised and tied into bundles.; Shallots: 5, peeled and halved.; Garlic: 5 cloves, smashed.; Annatto Seeds: 1 tbsp (for vibrant red color).; Spices: 2 cinnamon sticks, 4-star anise, 1 tsp fennel seeds (tied in a cheesecloth or spice bag).; Shrimp Paste: 2 tbsp (mixed with warm water and strained).; Chili Paste: 2 tbsp (adjust to taste).; Fish Sauce: 4 tbsp (or to taste).; Salt and Sugar: To taste.; Rice Vermicelli Noodles: 500 g, cooked according to package instructions.; Thinly Sliced Beef and Pork: 300 g each (blanched and cooked separately).; Vietnamese Pork Sausage (Cha Lua): 200 g, sliced.; Blood Sausage: 200 g (optional).; Fresh herbs: Thai basil, cilantro, and mint.; Vegetables: Bean sprouts, shredded cabbage, and sliced onions.; Lime wedges, chili slices, and chili-garlic sauce.

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As I walked through Saigon's busy streets, the smell of lemongrass and chili caught my attention. It led me to a small restaurant where locals loved to eat bún bò Huế. This spicy noodle soup is a favorite in Vietnamese food. Much like bánh cuốn, another Vietnamese favorite, bo hue soup embodies the vibrant culinary traditions of Vietnam.

Bun Bo Hue soup is more than a soup. It's a journey through Vietnam's history. It comes from Hue, the imperial city, and shows the country's food culture. It mixes regional tastes and old cooking ways, loved by many.

The Rich History and Cultural Significance of Bun Bo Hue

The story of bun bo hue soup starts in Hue, Vietnam's former capital. This city is famous for its stunning buildings and rich culture. It's where the royal chefs first mixed the flavors that make bun bo hue so loved today.

Bun bo hue noodle soup is a big part of Vietnamese food culture. Its spicy broth and thick noodles are a comfort to many. It's a dish that shows off Vietnam's rich food heritage, enjoyed by everyone.

Bun bo hue has changed as it spread across Vietnam. Now, it has many local flavors and cooking styles. In central Vietnam, the classic version with lemongrass and chili broth is still the favorite. In the north, the broth is milder, while in the south, it might have shrimp or pork belly.

How to Make Vietnamese Bun Bo Hue Soup

Prep Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6 servings
Cuisine: Vietnamese
Method: Simmering

Creating authentic Vietnamese Bun Bo Hue soup requires attention to detail, especially in preparing the broth, noodles, and toppings. This step-by-step guide ensures you achieve the dish's iconic balance of spicy, savory, and aromatic flavors.

Step 1: Prepare the Ingredients

For the Broth:

Beef and Pork Bones: 1 kg (rinsed and blanched to remove impurities).
Beef Shank and Oxtail: 500 g each (optional for extra richness).
Lemongrass: 4 stalks, bruised and tied into bundles.
Shallots: 5, peeled and halved.
Garlic: 5 cloves, smashed.
Annatto Seeds: 1 tbsp (for vibrant red color).
Spices: 2 cinnamon sticks, 4-star anise, 1 tsp fennel seeds (tied in a cheesecloth or spice bag).
Shrimp Paste: 2 tbsp (mixed with warm water and strained).
Chili Paste: 2 tbsp (adjust to taste).
Fish Sauce: 4 tbsp (or to taste).
Salt and Sugar: To taste.

For the Noodles and Toppings:

Rice Vermicelli Noodles: 500 g, cooked according to package instructions.
Thinly Sliced Beef and Pork: 300 g each (blanched and cooked separately).
Vietnamese Pork Sausage (Cha Lua): 200 g, sliced.
Blood Sausage: 200 g (optional).

Garnishes and Accompaniments:

Fresh herbs: Thai basil, cilantro, and mint.
Vegetables: Bean sprouts, shredded cabbage, and sliced onions.
Lime wedges, chili slices, and chili-garlic sauce.

Step 2: Cook the Broth

Prepare the Bones and Meat:
- Rinse beef and pork bones thoroughly.
- Bring a large pot of water to boil, add bones, and parboil for 10 minutes.
- Rinse the bones under cold water to remove any impurities and set aside.
Build the Broth Base:
- In a large stockpot, add bones, beef shank, oxtail, lemongrass, shallots, and garlic.
- Cover with 4-5 liters of water and bring to a boil, then reduce to a simmer.
Season and Simmer:
- Add the spice bag, shrimp paste mixture, and chili paste.
- Simmer for 2-3 hours, skimming foam and fat from the surface periodically.
- Add fish sauce, salt, and sugar to taste during the last hour.
Color the Broth: Heat oil in a small pan and fry annatto seeds until the oil turns a deep red. Strain the seeds and pour the colored oil into the broth.

Step 3: Prepare the Noodles and Toppings

Cook the Noodles: Soak rice vermicelli noodles in warm water for 30 minutes, then boil until tender. Drain and rinse with cold water.
Prepare the Toppings:
- Blanch thinly sliced beef and pork in the broth until just cooked.
- Slice pork sausage and optional blood sausage.

Step 4: Assemble the Soup Bowls

Base Layer: Place a generous portion of cooked noodles into each bowl.
Add Toppings: Arrange beef slices, pork slices, and sausage around the noodles.
Pour the Broth: Ladle hot broth over the noodles and toppings, ensuring the ingredients are submerged.
Finish with Garnishes:
- Top with fresh herbs, bean sprouts, shredded cabbage, sliced onions, and chili peppers.
- Serve with lime wedges and condiments like fish sauce or chili-garlic sauce.

Pro Tips for Success

Balancing Flavors: Adjust fish sauce, sugar, and chili to suit your taste preferences.
Deep Flavor: Simmering the broth for longer enhances the depth and richness of the soup.
Customizable Heat: Offer extra chili paste on the side for those who prefer a spicier kick.

Nutrition Facts (Per Serving)

Calories: 450
Sugar: 4g
Sodium: 1050mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg

Traditional Garnishes and Accompaniments

Enjoying bun bo hue soup is even better with the right garnishes and accompaniments. These add to the flavor and let you customize your dish. It's all about personal taste.

Fresh Herbs and Vegetables

Fresh herbs and vegetables are a big part of bun bo hue. You'll often find:

Fragrant cilantro
Vibrant Thai basil
Crisp bean sprouts
Tangy lime wedges
Spicy chili peppers

Protein Options and Preparations

Bun bo hue also offers a variety of proteins. You can choose from:

Thinly sliced beef
Tender pork belly
Bouncy pork meatballs
Succulent shrimp

Condiment Combinations

At the table, you can add your favorite condiments. Try:

Tangy fish sauce
Spicy chili sauce
Aromatic sesame oil
Refreshing lime juice

With the right garnishes and accompaniments, bun bo hue becomes a feast for the senses. The mix of flavors, textures, and smells creates a memorable experience.

Bun bo hue soup is a flavorful and spicy dish that represents Vietnam's vibrant culinary culture. Whether you're trying it for the first time or perfecting your own bun bo hue soup recipe, this dish offers a delicious journey into Vietnam’s rich food heritage.

Want to explore more Vietnamese recipes? Visit Tales Of A Kitchen for inspiration!

FAQs

Q: What is Bun Bo Hue?

A: Bun Bo Hue is a tasty Vietnamese noodle soup from Hue. It has a rich broth, chewy noodles, beef slices, and fresh herbs and veggies.

Q: What are the key ingredients in Bun Bo Hue?

A: Bun Bo Hue includes beef, pork, lemongrass, shrimp paste, and chili peppers. It also has rice noodles, cilantro, mint, and crunchy veggies like bean sprouts and cabbage.

Q: How do you make the perfect Bun Bo Hue broth?

A: To make the broth, balance lemongrass and chili peppers. Use a spice blend with coriander, cinnamon, and star anise. Simmer it for hours to get deep flavors.

Q: What are some common garnishes and accompaniments for Bun Bo Hue?

A: It's served with fresh herbs like cilantro, mint, and Thai basil. You'll also find sliced onions, lime wedges, and chili-garlic sauce or sriracha. Some add grilled beef or pork to their bowls.

Q: How does Bun Bo Hue differ from other Vietnamese noodle soups?

A: Bun Bo Hue has a spicier, richer broth than pho. It uses shrimp paste and chili peppers. The noodles are chewier, and the flavors are more complex, with lemongrass, beef, and pork notes.