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Bún bò Huế

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History of the Dish

Bún Bò Huế, often referred to as the soul of Central Vietnam, is a mouthwatering noodle soup known for its robust flavors and spicy kick. Originating from the ancient city of Huế, this dish has captured the hearts and palates of food lovers around the world. In this recipe post, we’ll take you on a culinary journey to recreate the authentic flavors of Bún Bò Huế right in your own kitchen. So, get ready to savor the delightful combination of tender beef, aromatic lemongrass, and spicy chili peppers in a hearty, flavorful broth.

The Lovely Bones

There are a wide variety of bones that you can use to make your stock for this recipe. I used what I had on hand, but beef flank or necks are great in this. Oxtail isn’t a requirement if you can’t find it, but it does add some lovely meaty bits. If you’re in a hurry you don’t necessarily have to do all the blanching and roasting, but it does add a lot to the flavor. It also cleans up the soup and keeps it a bit clearer. If you’re looking for a quick recipe you could just toss it all in and be done with it though!

Meaty Bits

A lot of your meat will come from the parts you use in the soup. The oxtail I use adds some, and if you use thicker pig feet you will have some of those parts show up too! Beef Tendon which you see more in Pho can still be a great addition as well. One part that I left out due to it being out of stock at my local Asian Market was cubed porks blood. If you get Bún Bò Huế in Vietnam it will almost always be served with blood, and if I had been able to find it I would have used it too. If you can I highly recommend giving it a try!

Conclusion

Bún Bò Huế is a culinary masterpiece that delivers a perfect balance of flavors and textures. With this authentic recipe, you can bring the essence of Central Vietnam’s cuisine to your table. Whether you’re a fan of spicy dishes or simply love exploring new flavors, Bún Bò Huế is sure to tantalize your taste buds and transport you to the vibrant streets of Huế. Enjoy this hearty and delicious bowl of noodle soup with friends and family, and savor the rich cultural heritage it embodies.

Bún Bò Huế
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Bún Bò Huế

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Recipe by Zach Wood Course: Main, Dinner, SoupsCuisine: Vietnamese
Servings

12

servings
Prep time

1

hour 
Cooking time

1

hour 

30

minutes

Ingredients

  • Broth

  • 2 lbs 2 Beef Oxtail or Shank

  • 2 lbs 2 Pork Trotters (Pig Feet)

  • 16-20 Cups 16-20 Water (Enough To more than cover the bones)

  • 8 Stalks 8 Fresh Lemongrass stalks and leaves if you have them

  • 1 1 Onion

  • 1 5 inch 1 Ginger

  • 2-3 TBSP 2-3 Bun Bo Hue Stock Mix or extra Beef stock and salt

  • 2 TBSP 2 Fermented Shrimp Paste mắm ruốc

  • 1-2 TBSP 1-2 Salt

  • Sate

  • 4 4 Shallots

  • 4 TBSP 4 Lemongrass

  • 6 cloves 6 Garlic

  • 2 TBSP 2 Fish Sauce

  • 2 TBSP 2 Chili Flakes or Fresh Chilis

  • 2 TBSP 2 Sugar

  • Half Cup Half Beef Stock

  • To Serve With

  • Vermicelli Noodles

  • Lime

  • Spring Onion

  • Vietnamese Sausage Gio Lua

  • Meats off the bones

  • Cubed Porks Blood

  • Bean Sprouts

  • Banana Flowers (Optional)

  • Herbs of your choosing

  • Jalapenos or other fresh chilies

Directions

  • Add all bones into a pot and cover with water to parboil for 15 minutes remove and clean
  • Heat oven to 400 F and roast bones for 45 minutes then transfer to pressure cooker
  • Cover bones and meat with water and add Onion, Ginger, Lemongrass crushed stalks and leaves
  • Get the pressure between 10-15 psi and cook for an hour
  • Meanwhile make the sate by dicing your shallots and garlic and blending the lemongrass
  • Add Oil to pan and when heated add shallots and garlic cooking until lightly brown
  • Add in Chili flakes or chilies and lemongrass, fish sauce, sugar and beef stock
  • Cook Sate until lightly thickened about 5-8 minutes
  • Add 2 TBSP of Fermented Shrimp Paste to 1 cup of water and let sit for 10 minutes
  • Add 2 cups water to a pot and pour in all but the dregs of your fermented shrimp paste and bring to a boil removing scum from the top and afterwards removing from the heat and let stand for 15 minutes
  • After pressure cooker is depressurized open it up and add in 3/4’s of the sate and all but the dregs of your shrimp paste mix and stir
  • To prepare bowls add in rice noodles and bean sprouts and all other herbs and meats, then ladle your broth and other bits from it into the bowl
  • Squeeze a bit of lime into the bowl and add a little bit of the extra sate if you want a little more spicy savory goodness or some extra chilies and enjoy!

Equipment

  • Pressure Cooker

Recipe Video

Notes

  • Make sure to stir the soup well so you don’t grab all the fat into your first bowl
  • If it’s too fatty for you then after it’s been stored and chilled overnight the fat will congeal at the top and you can remove as much as you like.

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