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VietnameseAuthentic Cuisine

Bun Bo Hue

Serves 4 to 6 Soup meat, Soups

Bun Bo Hue

Bun Bo Hue hails from the central Vietnamese city of Hue, a place renowned for its culinary finesse and imperial legacy. Traditionally enjoyed as a breakfast or lunch dish, it brings family and friends together around a steaming pot of aromatic broth. This home version captures the essence of Hue's kitchens, where the salt is judged by hand, the fat flows generously, and the table is always set for sharing.

The taste of Bun Bo Hue is a robust symphony of flavors, with the rich beef shank and pork hock mingling with the fragrant lemongrass and subtle heat of shrimp paste. The round rice noodles provide a comforting base, while a splash of annatto oil adds a vibrant hue. Each bite is a journey through layers of savory depth, punctuated by fresh herbs that invigorate the senses.

Ingredients

  • 800 gbeef shank
  • 200 gpork hock
  • 400 ground rice noodles
  • 3 stalkslemongrass
  • 2 tbspannatto oil
  • 1 tspshrimp paste
  • herbs — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing the aromatics. Bruise 3 stalks of lemongrass by lightly crushing them with the back of a knife to release their essential oils. In a large pot over medium heat, add 2 tbsp of annatto oil. Once the oil is shimmering, add the lemongrass and sauté gently until it becomes fragrant, about 2-3 minutes, ensuring it does not brown.
  2. Introduce the meats to the pot. Add 800 g of beef shank and 200 g of pork hock, stirring occasionally to coat them in the aromatic oil. Allow the meats to sear slightly, which will enhance their flavor and help to build a rich base for the broth.
  3. Fill the pot with enough water to cover the meats by about 2 inches. Bring the water to a gentle boil, and then reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface to ensure a clear broth. Continue simmering until the meats are tender and the broth is infused with their flavors, approximately 1.5 to 2 hours. The beef should be easy to pierce with a fork, and the pork hock should start to pull away from the bone.
  4. While the broth is simmering, prepare the noodles. Cook 400 g of round rice noodles according to package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process and set aside.
  5. Once the meats are tender, remove them from the pot and let them cool slightly. Slice the beef shank into thin pieces and cut the pork hock into manageable portions, discarding any large bones. Return the sliced meats to the pot.
  6. Stir in 1 tsp of shrimp paste, ensuring it dissolves completely into the broth. Taste the broth and add fine sea salt to your preference, keeping in mind that the broth should be savory and slightly briny, complementing the richness of the meats.
  7. To serve, place a portion of the cooked noodles into each bowl. Ladle the hot broth and meats over the noodles, ensuring each bowl receives a generous amount of both. Finish with fresh herbs of your choice, such as cilantro or Thai basil, to add a bright, aromatic note to the dish.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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