Bun Bo Hue
The Quirky Foodster Team
Ingredients
- Beef shank, cut into large chunks — 600 g (1.3 lb)
- Pork hock or pork belly — 300 g (10 oz)
- Lemongrass, bruised and cut into pieces — 3 stalks
- Shrimp paste — 2 tbsp
- Chilli oil — 2 tbsp
- Onion, halved — 1
- Water — 2 L (8 cups)
- Thick round rice noodles (bun) — 400 g (14 oz)
- Fish sauce — 2 tbsp
- Sugar — 1 tbsp
- Sliced onion, banana blossom, mint and coriander, to serve
- Lime wedges, to serve
Method
- Place the beef shank and pork hock in a large pot, cover with water, bring to a boil, then drain and rinse to remove impurities.
- Return the meats to the pot with the fresh 2 litres of water, lemongrass and onion.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, until the meats are tender.
- Remove the meats, slice or chop, and set aside. Strain the broth through a fine sieve, discarding the solids.
- Return the broth to the pot and stir in the shrimp paste, chilli oil, fish sauce and sugar, adjusting to taste.
- Simmer for a further 10 minutes to let the flavours meld.
- Cook the thick rice noodles according to package instructions, then divide among serving bowls.
- Top with the sliced beef and pork, ladle the hot spicy broth over the top, and serve with sliced onion, banana blossom, fresh herbs and lime wedges.
Introduction: Originating from the imperial city of Hue in central Vietnam, bun bo Hue is a bold, spicy noodle soup combining beef, pork and lemongrass in a rich, chilli-infused broth.
Cultural Background: Originating from the imperial city of Hue in central Vietnam, bun bo Hue is a bold, spicy noodle soup combining beef, pork and lemongrass in a rich, chilli-infused broth. Known for its complex, layered flavour, it's a favourite among those who enjoy a more intense, robust soup than the milder pho.
Tips: Rinsing the parboiled meats before making the final broth removes impurities for a cleaner result. Adjust the chilli oil quantity to control the spice level to your preference. Shrimp paste adds essential depth — don't skip it, though it can be used sparingly if unfamiliar with its flavour.
Variations: Add Vietnamese pork sausage (cha lua) as an additional topping. Use pork knuckle in place of hock for a different textural note. Adjust the balance of chilli oil and fish sauce to suit your spice tolerance. Not applicable in its traditional form; the dish is defined by its beef, pork and shrimp paste-enriched broth.
Storage: Refrigerate the broth and meats separately in airtight containers for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat the broth to a rolling boil, then assemble fresh bowls with noodles, reheated meat and fresh toppings.
FAQs:
Q: How spicy is bun bo Hue traditionally?
A: It's known for being noticeably spicier and bolder in flavour than pho, though the chilli level can be adjusted to taste.
Q: What is banana blossom?
A: Banana blossom is the thinly sliced flower bud of the banana plant, commonly used as a fresh, slightly bitter garnish in Vietnamese noodle soups.
Q: Can I make this soup ahead of time?
A: Yes, the broth and meats can be made a day or two ahead and reheated; assemble bowls with fresh noodles and herbs when serving.
- Beef shank, cut into large chunks — 600 g (1.3 lb)
- Pork hock or pork belly — 300 g (10 oz)
- Lemongrass, bruised and cut into pieces — 3 stalks
- Shrimp paste — 2 tbsp
- Chilli oil — 2 tbsp
- Onion, halved — 1
- Water — 2 L (8 cups)
- Thick round rice noodles (bun) — 400 g (14 oz)
- Fish sauce — 2 tbsp
- Sugar — 1 tbsp
- Sliced onion, banana blossom, mint and coriander, to serve
- Lime wedges, to serve
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