Bun Bo Hue Broth

Origin: Hue, Central Vietnam. A spicy, lemongrass-forward beef and pork broth, colored and flavored with annatto and fermented shrimp paste (mam ruoc), notably more assertive and complex than pho’s broth.

Flavor Profile: Spicy, funky, and deeply aromatic from lemongrass, with a distinct savory depth from the fermented shrimp paste.

Culinary Uses: Base for bun bo hue, a Central Vietnamese noodle soup considered spicier and more robustly flavored than its Northern cousin pho.

Regional Variations: Pork knuckle and congealed pork blood cubes are traditional additions in many regional versions, though home and diaspora versions frequently omit them.

Storage: Refrigerate 3–4 days; freezes well.

Notes: Contains shellfish (fermented shrimp paste) — flag for allergen purposes.