Bun Bo Hue – Hue Noodle Specialty

Bún bò Huế, which is a popular Vietnamese soup containing rice vermicelli and beef, appears in just as well in the street as in a top-end restaurant. For a long time, the presence of “Bun Bo Hue” becomes the important part of Vietnamese life, and it even creates an endless passion for foreign visitors.

Bun Bo Hue - Hue Noodle Specialty

“Bun Bo Hue” is from Hue – a former capital of Vietnam associated with the cooking style of the former royal court. Fine combination of ingredients make the food famous, it is the balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass.

This dish usually includes thin slices of marinated, boiled beef shank and knuckles of pig with plenty of herbs like sprouts, lime wedges, cilantro sprigs, onions and sliced banana blossom.

As many seniors in Hue, “soul” of the “Bun Bo Hue” is located in its soup, therefore this food is usually seasoned with a little shrimp sauce, contributing to the unique flavor of Hue beef noodle pot.

Now we will instruct you how to cook a bowl of “Bun bo Hue”

Bun Bo Hue - Hue Noodle Specialty

Instructions

1 Boil 1.5 gallons of water in a large pot. Add the pork bones, pork and beef.

2 Chop one stalk of lemongrass and bruise the other one. Add both to the broth.

3. Boil the stock, periodically skimming the liquid. When the beef and pork are tender, remove them from the broth and allow them to cool. You may soak the pork in warm water for about 10 minutes to help it cool.

4 Rinse the meat; throw away the bones and lemon grass at this point.

5 Slice the beef and pork very thin and set them aside. Continue to simmer the stock while you work.

6 Add 1 tbsp. shrimp paste, 1 tbsp. fish sauce, 2 tsp. salt and 2 tsp. sugar to the stock and continue to simmer it over medium heat.

7 Heat 2 tbsp. annatto seed oil in a small pan. Add chopped lemon grass and 1/2 teaspoon chili powder and stir fry for a few minutes. then add 2 leaves of Thai parsley. Add this oil mixture to the stock and continue to simmer it.

8 Blanch the vermicelli and 1 chopped spring onion; divide them equally into serving bowls. Top the noodles with sliced pork, beef, and spring onion. Pour hot stock over the top of each bowl.

9 Mix two of the chillies and 2 tbsp. shrimp sauce together.

10 Serve the bun bo hue with bean sprouts, sliced lime wedges, sliced chillies and the shrimp sauce mixture on the side.

If you are in Vietnam travel, you shouldn’t forget to enjoy such delicious food at least once, we ensure that you will not be disappointed with your choice.

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