BUN BO HUE

Historical Background

Bún Bò Huế is a renowned specialty of the city of Huế, closely tied to the history of Vietnam’s former imperial capital. Huế once served as the center of the Nguyễn Dynasty (1802–1945), a time when culinary traditions flourished, from royal cuisine to everyday dishes. Bún Bò Huế stands out as a symbolic representation of this rich culinary heritage.

Origin

Originating from Huế, Bún Bò Huế showcases the perfect harmony between traditional ingredients and cooking methods. It is believed that the dish may have first been crafted by royal chefs before becoming popular among the general population, eventually becoming an essential part of local cuisine.

Cultural Influence

More than just a dish, Bún Bò Huế symbolizes the fusion of royal and folk culinary cultures. Its refined preparation and distinctive flavor have earned it a prominent place in Central Vietnamese gastronomy, reflecting the cultural diversity and richness of Huế's food traditions.

Culinary Heritage

Preserving Bún Bò Huế helps safeguard the culinary heritage of the ancient capital. Although modern variations exist, the dish still retains its traditional essence through its complex flavors and meticulous preparation — a testament to the history and legacy of Huế.

Hue Beef Noodle Soup (Bún Bò Huế) Recipe

Ingredients (for 6-8 bowls):

Broth:

• 1.5–2 kg beef bones
• 1–1.5 kg pork leg
• 500g beef shank (for slicing thinly)
• 2–3 tablespoons shrimp paste (mắm ruốc Huế)
• 5 stalks of lemongrass (crushed)
• 2 shallots (roasted)
• 1 piece of ginger (roasted)
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 5–6 liters of water

Toppings:

500g beef shank (thinly sliced)

300g Huế-style sausage (chả Huế)

1–2 tablespoons fried shallots

2–3 tablespoons ground black pepper

Fresh herbs (Thai basil, cilantro)

1–2 cups bean sprouts

1 small banana flower (sliced thinly)

Lime and chili (optional)

Noodles:

1.5–2 kg Huế-style thick noodles (bún Huế)

Spicy Sauteed Paste (for coloring and flavor):

2 tablespoons chili powder

2 tablespoons oil

2 tablespoons minced garlic

2 tablespoons minced lemongrass

Instructions:

Step 1 – Preparing the Broth:

Blanch the meat: Boil the beef bones, pork leg, and beef shank in boiling water for about 5–10 minutes. This helps remove impurities. Drain and rinse the meat under cold water.

Roast aromatics: Roast the shallots and ginger over a direct flame until charred, then peel and crush them.

Simmer the broth: In a large pot, add the beef bones, pork leg, roasted shallots, ginger, and crushed lemongrass. Fill the pot with 5–6 liters of water and bring to a boil. Then, lower the heat and let it simmer for 3–4 hours. During the simmering process, remove any foam or scum from the surface to ensure a clear broth.

Prepare the shrimp paste: In a small bowl, mix the shrimp paste (mắm ruốc Huế) with warm water. Stir it well, then pour it through a fine sieve to remove any solid bits. Add the strained liquid into the broth and let it continue simmering. Season the broth with fish sauce, salt, and sugar to taste.

Step 2 – Preparing the Spicy Sauteed Paste:

Make the spicy oil: In a pan, heat oil and sauté garlic, lemongrass, and chili powder over medium heat until fragrant. This will create the vibrant, red-colored oil that will enhance the broth's flavor and appearance.

Add to the broth: Once the spicy oil is ready, strain it and pour it into the broth. Stir well and continue simmering for another 15–30 minutes.

Step 3 – Preparing the Noodles and Toppings:

Cook the noodles: Bring a pot of water to a boil and briefly blanch the Huế-style noodles. Drain and set them aside.

Prepare the beef: After simmering the broth for several hours, take the beef shank out of the pot, and slice it thinly.

Prepare the pork leg: Similarly, remove the pork leg from the broth, cool it down, and slice it into thin pieces.

Prepare the sausages: Slice the Huế-style sausage (chả Huế) into thin rounds.

Step 4 – Assembling the Dish:

Assemble the bowls: Place a portion of noodles in each bowl. Top with slices of beef, pork, and Huế-style sausage.

Ladle the hot broth over the noodles, making sure the meat is fully submerged.

Garnish with herbs: Sprinkle fried shallots, cilantro, and Thai basil on top. Add fresh bean sprouts and thinly sliced banana flower for a refreshing crunch. Optionally, add lime wedges and chili to taste.

Step 5 – Serving:

Serve the Bún Bò Huế hot, and enjoy with the traditional spicy chili paste and fresh vegetables. The flavors should be a perfect balance of spicy, salty, sweet, and aromatic, creating a hearty and flavorful experience.