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How to make Bun Bo Hue
Learn what makes Bun Bo Hue special, cook the free ComidaTime recipe, then keep cooking from Authentic Vietnamese Cuisine.
Why cooks start here
Bun Bo Hue is cooked the way Hue cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.
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.
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