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Bún Bò Huế
Vietnam
From the imperial city of Hue in central Vietnam. The complexity reflects Hue's history as the seat of Vietnamese royalty.
Hue's spicy beef noodle soup — thick round noodles in a lemongrass and shrimp paste broth with beef shank, pork and pork blood cubes. More complex than pho.
Prep
30 mins
Cook
90 mins
Difficulty
Medium
Calories
435 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gbeef shank
400gpork hock
3 stalkslemongrass, bruised
3 tbspshrimp paste
2 tbspchilli oil
400gthick round bun bo noodles
bean sprouts, banana blossom and herbsto serve
Method
1
Simmer beef and pork with lemongrass in water 1.5 hours. Skim.
2
Fry shrimp paste in oil. Add to broth. Add chilli oil. Season.
3
Cook noodles. Serve in broth with sliced meats and fresh accompaniments.
Chef's Tip
Bún bò Huế is substantially spicier than pho — the shrimp paste and chilli are not subtle.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.