While phở has become Vietnam’s most famous noodle soup export, Bún Bò Huế remains largely a hidden gem outside the country. Don’t let its obscurity fool you – this soup boasts an incredible depth of flavor that enthralled my tastebuds from the first spoonful I tried in a bustling Huế food stall.
In this article, I’ll guide you through Bún Bò Huế’s royal origins, analyze the central ingredients that provide its distinctive spicy, funky and fragrant notes, provide recipe and the best spots to sample authentic versions in Vietnam and beyond.
What is Bún Bò Huế?
Bún Bò Huế is a special and unique Vietnamese dish known for its complex, spicy broth and mix of noodles, beef, and herbs. This hearty soup originates from the former royal city of Hue in Central Vietnam.
This Vietnamese Beef Noodle Soup is special for several reasons:
– Its tangy, lemongrass-infused broth that takes hours to prepare
– The mix of round and flat rice noodles
– Slow-cooked beef shank that melts in your mouth
– Spicy chili and shrimp paste that give it a kick
– Fresh herbs and crunchy veggies that cut through the richness
This complex soup clearly showcases influences from Hue’s imperial cuisine. Let’s explore Bun Bo Hue’s origins and essential components that make it Vietnam’s most famous beef noodle soup!
History & Origins of Bún Bò Huế
Bún Bò Huế was created in Hue, the former imperial capital of Vietnam from 1802 to 1945 under the Nguyen Dynasty. The complex soup exemplifies the sophistication of royal Hue cuisine.
According to legend, Vietnamese Beef Noodle Soup was first concocted by a poor rice farmer who collected beef shanks and spices from the royal palace to create a hearty meal. The dish was later popularized across Hue.
Key aspects of Bun Bo Hue reflecting its imperial origins include:
– Diverse mix of beef, pork, shrimp paste and noodles: Showcasing the wealth of ingredients available to royalty
– Slow cooking and complex broth: Requiring palace cooks with time and skill to perfect
– Fragrant lemongrass, chili and shrimp notes: Indicating exotic spices from the royal kitchen
– Small serving portions: Allowing many flavors to be sampled, as was preferred by nobility
Vietnamese Beef Noodle Soup is closely tied to Hue culture. It is traditionally eaten on the anniversary of a loved one’s death or during Tet festivities. The dish reminds Hue locals of their proud royal history.
Ingredients & Preparation for making Bún Bò Huế
The distinct flavors of Bun Bo Hue come from its carefully balanced ingredients and preparation methods.
Broth
The soul of the dish lies in the savory beef broth seasoned with lemongrass, shrimp paste, chili, and garlic. Pork or chicken bones may also be used. The broth simmers for hours to extract maximum flavor.
Shrimp paste, called “mam ruoc”, gives the broth its unique funky depth. Lemongrass and chill provide citrus and spicy aromatics. The broth may also contain crunchy pig’s trotters and pork knuckles for body.
Beef
Bun Bo Hue traditionally uses beef shank or brisket. The beef chunks are braised until tender and fatty in the fragrant broth. Some versions also include pig’s blood jelly for added body and color.
Noodles in Bún Bò Huế
A mix of round rice noodles and flat banh pho noodles provide the base. The soft tangled rice noodles contrast nicely with the chewy banh pho. Fresh noodles work best.
Herbs & Sides
An array of fresh herbs and crunchy veggies cut through the rich soup. This includes basil, mint, bean sprouts and chili slices. Lime wedges are provided alongside for acidity.
Fish sauce, shrimp paste, chili slices and lime are frequently used as condiments to customize your Bun Bo Hue.
How to make Bún Bò Huế at home?
Ingredients list to make Bún Bò Huế
For the broth:
- 3 lbs beef bones
- 2 inches ginger, sliced
- 2 onions, sliced
- 5 cloves garlic, crushed
- 1 lemongrass stalk, bruised
- 2 tablespoons shrimp paste
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
For the soup:
- 1 lb beef shank, sliced
- 8 oz dried rice noodles
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1/2 cup Vietnamese mint leaves
- 1/2 cup cilantro leaves
- 2 Thai chiles, sliced
- Lime wedges
Instructions for making Bún Bò Huế
- Place beef bones in a large pot and cover with water. Bring to a boil and simmer for 2-3 hours to make a stock. Skim off any scum.
- Add ginger, onion, garlic, lemongrass, shrimp paste, fish sauce, sugar and salt. Simmer for another 1-2 hours.
- Remove bones and strain broth through a mesh strainer. Skim fat off the top.
- Bring broth back to a simmer. Add sliced beef shank and cook for 30 minutes until tender.
- Prepare noodles according to package instructions. Drain and set aside.
- To serve, place noodles into serving bowls. Arrange meat slices over noodles. Ladle hot broth into each bowl.
- Top with cabbage, bean sprouts, herbs, chiles and lime wedges.
Bun Bo Hue Around the World
In Vietnam, Bun Bo Hue is most popular in Hue and surrounding central regions. However, the dish has spread across the world through Vietnamese diaspora.
Regional variations have emerged:
– Hue: Purists insist on a complex broth with smoked pork and dried shrimp. Served with a variety of condiments.
– North Vietnam: Often made without shrimp paste. Emphasis on simple clear broth.
– South Vietnam: Tend to use more shrimp paste and lemongrass. Spicier with additional chili.
– North America: Caters to local tastes. Broth is less funky and may be tomato-based. Beef stew slices instead of shank.
Despite adaptations, the essential velvety broth, mix of noodles and herbs continue to define Bun Bo Hue everywhere. Its complex flavors make it one of the most prized Vietnamese noodle dishes worldwide.
Where to Find the Best Bun Bo Hue?
In Hue, some can’t-miss restaurants include:
– Hanh Restaurant: Historic, family-run restaurant serving classic versions. Known for their tender beef shank and perfect broth.
– Lien Hoa: Local favorite famous for adding pig’s blood jelly. Funky shrimp broth base. Family-style atmosphere.
– Tuan’s: Modern chain started by a Bun Bo Hue obsessive. Customizable spice levels and choice of beef parts.
Other top spots across Vietnam include Quan Bo Deung in Ho Chi Minh City and Ha Noi Store in Hanoi.
Internationally, check out Bun Bo Hue restaurants in Little Saigons and Chinatowns. Standouts like Bep Ga in New York City and Bun Bo Hue An Nam in Toronto do the dish justice.
Frequently Asked Questions
Is Bun Bo Hue spicy?
Yes, Bun Bo Hue is a fairly spicy dish due to chili peppers and shrimp paste in the broth. However, the spiciness varies between restaurants and regions. Let your server know if you prefer mild, medium or extra spicy!
What are the main ingredients in Bun Bo Hue?
Lemongrass-infused beef broth, rice noodles, sliced beef shank, herbs like mint and basil, veggies like bean sprouts, and shrimp paste chili sauce.
How can I make Bun Bo Hue at home?
Start with a good beef bone broth seasoned with lemongrass, annatto oil, and fermented shrimp sauce. Add brisket or shank, rice noodles, and toppings like pig blood cake, herbs and lime.
What are some popular variations?
Some add crispy pork ribs or pig trotters. Chicken is sometimes used instead of beef. Non-traditional ingredients like tomatoes or coconut milk are also used abroad.
Conclusion: Bún Bò Huế
With its complex broth, mix of noodles and meats, and balance of textures and flavors, Bun Bo Hue offers an eating experience like no other. This one-of-a-kind dish provides a savory way to connect to Vietnam’s rich culture and cuisine. Travel may not be possible now, but you can transport your tastebuds to Hue through a steaming bowl of Bun Bo Hue. Its fragrant, spicy and funky flavors will linger long after the last sip.
Bún Bò Huế recipe
Notes
- Richer Flavor: Roast the bones for the broth before simmering for a deeper flavor.
- Pork Blood Substitute: If you don't have pork blood, use cubed tofu, another firm protein, or omit entirely.
- Spice Level: Adjust the chili powder in the broth or Huế chili oil for your desired spice level.
- Leftovers: The broth can be stored in the refrigerator for up to 3 days. Reheat gently and add fresh noodles and toppings when serving leftovers.
Ingredients
- * For the broth:
- - 2 pounds beef shank
- - 2 pounds pork hocks
- - 1 pound pork belly
- - 1 pound beef shin
- - 10 lemongrass stalks, trimmed and chopped
- - 2 large onions, halved
- - 6 cloves garlic, peeled
- - 2-inch piece of ginger, peeled and sliced
- - 1 tablespoon shrimp paste
- - 2 tablespoons fish sauce
- - 1 tablespoon sugar
- - 1 teaspoon salt
- - 10 cups water
- * For the toppings:
- - 1 pound cooked rice vermicelli noodles
- - 1/2 pound thinly sliced beef shank
- - 1/4 pound cooked pork blood
- - 1/4 pound Vietnamese ham (chả lụa)
- - 1/4 cup chopped scallions
- - 1/4 cup chopped cilantro
- - 1/4 cup chopped basil
- - 1 lime, cut into wedges
- - 1 chili sauce, for serving
- * For the Huế chili oil:
- - 1/2 cup vegetable oil
- - 1/4 cup minced shallots
- - 2 tablespoons minced garlic
- - 2 tablespoons minced lemongrass
- - 1 tablespoon annatto seeds
- - 1 tablespoon chili powder
- - 1 teaspoon salt
- - 1/2 teaspoon sugar
Instructions
- Make the broth: In a large pot, combine the beef shank, pork hocks, pork belly, beef shin, lemongrass, onions, garlic, ginger, shrimp paste, fish sauce, sugar, and salt. Cover with water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, or until the meat is tender.
- While the broth is simmering, make the Huế chili oil: In a small saucepan, heat the oil over medium heat. Add the shallots, garlic, lemongrass, annatto seeds, chili powder, salt, and sugar. Cook until the shallots are soft and fragrant, about 5 minutes. Remove from heat and let cool.
- To assemble the soup, cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- Divide the noodles among serving bowls.
- Top with the sliced beef, pork blood, Vietnamese ham, scallions, cilantro, and basil.
- Ladle the hot broth over the noodles and toppings.
- Serve with lime wedges and Huế chili oil to taste.
Nutrition Facts
Bún Bò Huế recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500-700 | |
| % Daily Value* | ||
| Total Fat 20-30g | 30.8% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 100-150mg | 33.3% | |
| Sodium 1000-1500mg | 41.7% | |
| Total Carbohydrate 50-70g | 16.7% | |
| Dietary Fiber 5-10g | 20% | |
| Sugars | ||
| Protein 40-50g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!