12 Authentic Vietnamese Bun Bo Hue Recipes for Deep, Spicy Comfort

Bun Bo Hue has a special place in my heart, and it’s not just because of its rich, spicy flavors. This Vietnamese noodle soup is a comfort food that’s perfect for any day. With each recipe offering its own twist, you’ll discover the essence of Hue’s vibrant culinary tradition. The fragrant broth, infused with lemongrass and chili, is sure to warm your soul. Whether you prefer classic or adventurous flavors, there’s a bowl that’s just right for you.

Classic Bun Bo Hue Recipe

Bun Bo Hue is a traditional Vietnamese noodle soup originating from the city of Hue, known for its spicy, tangy, and fragrant broth. This dish is a celebration of flavors, combining lemongrass, shrimp paste, and chili oil to create a rich and complex broth that perfectly complements the tender slices of beef and pork.

Typically served with round rice noodles and a mix of fresh herbs, Bun Bo Hue is a wonderful example of Vietnamese cuisine‘s ability to balance heat, savory notes, and fresh ingredients to create a truly unforgettable dish.

Creating an authentic Bun Bo Hue at home may seem challenging due to its depth of flavor and the number of ingredients involved, but the process is quite rewarding. The key lies in preparing a broth that’s both flavorful and aromatic, which serves as the foundation for the entire dish.

This recipe will guide you through the steps to make Bun Bo Hue for 4-6 people, ensuring that each bowl is filled with the rich, spicy taste that makes this dish so beloved.

Ingredients for 4-6 servings:

• 2 pounds beef shank
• 1 pound pork hock
• 2 stalks lemongrass, bruised
• 1 tablespoon fish sauce
• 2 tablespoons shrimp paste
• 1 tablespoon sugar
• 1 tablespoon chili oil
• 1 onion, peeled and halved
• 4 cloves garlic, peeled
• 8 cups water
• 1 package (about 14 ounces) round rice noodles
• 1 pound beef brisket, thinly sliced
• 1 sprig Thai basil
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• Chili sauce (optional)

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring 8 cups of water to a boil. Add the beef shank and pork hock. Boil for about 5 minutes, then discard the water to remove any impurities. Refill the pot with fresh water and bring to a boil again.
2. Flavor the Broth: Add lemongrass, onion, garlic, fish sauce, shrimp paste, and sugar to the pot. Reduce the heat and let the broth simmer for 2-3 hours, skimming off any foam or fat that rises to the surface.
3. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
4. Prepare the Meat: After 2-3 hours, remove the beef shank and pork hock from the broth. Slice the beef shank into thin pieces and set aside. If desired, trim the pork hock and add any meat back to the broth.
5. Season the Broth: Adjust the seasoning of the broth with additional fish sauce, sugar, or salt according to your taste preference. Add the chili oil to the broth for a spicy kick.
6. Assemble the Dish: Divide the cooked noodles into serving bowls. Top the noodles with slices of beef shank, beef brisket, and any meat from the pork hock. Ladle the hot broth over the noodles and meat.
7. Garnish and Serve: Garnish each bowl with bean sprouts, Thai basil, cilantro, and green onions. Serve with lime wedges and chili sauce on the side for added flavor.

Extra Tips:

For the best results, use fresh lemongrass and shrimp paste, as these ingredients are essential in achieving the authentic taste of Bun Bo Hue.

If you prefer less heat, reduce the amount of chili oil or serve it on the side, allowing each diner to adjust the spiciness to their liking.

For an extra layer of flavor, consider grilling the onion and garlic before adding them to the broth. Enjoy your Bun Bo Hue immediately after serving to savor the complexity of flavors at their peak.

Spicy Lemongrass Bun Bo Hue

Bun Bo Hue is a beloved Vietnamese noodle soup known for its rich, spicy, and aromatic broth. Originating from the city of Hue in central Vietnam, this dish is distinguished by its robust flavors and the use of lemongrass, which adds a rejuvenating herbal note.

The essence of Bun Bo Hue lies in its balance of spicy, savory, and slightly sour flavors, which come together to create a comforting and satisfying meal perfect for any occasion. Traditionally, the soup is served with thick rice noodles, slices of beef, pork, and a variety of vegetables and herbs that elevate its taste profile.

This recipe for Spicy Lemongrass Bun Bo Hue is designed to serve 4-6 people, making it an ideal choice for family gatherings or dinner parties. With a focus on quality ingredients and careful preparation, this recipe will guide you through the steps necessary to create an authentic and flavorful Bun Bo Hue at home.

By following these instructions, you’ll enjoy a bowl of steaming, spicy, and fragrant noodle soup that captures the essence of Vietnamese cuisine.

Ingredients (Serves 4-6):

• 2 lbs beef shank
• 1 lb pork hock
• 1 lb pork blood cubes (optional)
• 1 stalk lemongrass, bruised
• 2 tablespoons fish sauce
• 3 tablespoons shrimp paste
• 1 tablespoon chili oil
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 large onion, halved
• 4 star anise
• 1 cinnamon stick
• 1 package (14 oz) thick rice noodles
• Salt to taste
• Fresh lime wedges
• Fresh herbs (such as cilantro, mint, and Thai basil)
• Sliced banana blossoms (optional)
• Bean sprouts
• Sliced chili peppers

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the beef shank and pork hock. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10 minutes. Drain and rinse the meat to remove any impurities, then refill the pot with fresh water.
2. Flavor the Broth: Add the bruised lemongrass, onion halves, star anise, cinnamon stick, garlic, fish sauce, shrimp paste, chili oil, and sugar to the pot. Bring it to a simmer and let it cook for about 2-3 hours, until the meat is tender and the flavors have melded together.
3. Cook the Noodles: While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
4. Finish the Broth: Once the broth is ready, remove the beef shank and pork hock from the pot. Slice the meat into thin pieces and set aside. If using, add the pork blood cubes to the broth and cook for an additional 5-10 minutes.
5. Assemble the Dish: Divide the cooked noodles into bowls. Top with slices of beef and pork. Ladle the hot broth over the noodles and meat, making sure that each bowl receives a generous amount of liquid.
6. Garnish and Serve: Garnish with fresh herbs, lime wedges, sliced banana blossoms, bean sprouts, and chili peppers. Serve immediately and enjoy!

Extra Tips:

When preparing Bun Bo Hue, it’s important to skim off any impurities that rise to the surface of the broth to maintain a clear and flavorful soup.

Adjust the level of spiciness by varying the amount of chili oil according to your preference. If shrimp paste is too strong for your taste, you can use less or substitute with additional fish sauce.

Don’t forget to offer extra lime wedges and chili peppers on the side so guests can customize their bowls to their liking. Finally, serving the soup with a variety of fresh herbs not only adds flavor but also enhances the presentation of the dish.

Vegan Bun Bo Hue Adventure

Set out on a culinary journey with this Vegan Bun Bo Hue, a plant-based version of the beloved Vietnamese soup. This dish is a perfect balance of spicy, sour, and umami flavors, traditionally made with beef, but here transformed into a vegan delight.

The heart of Bun Bo Hue is its rich and fragrant broth, infused with lemongrass, chili, and spices, and loaded with tofu, mushrooms, and a variety of fresh vegetables. This vegan version is both hearty and nourishing, offering a delightful bowl of comfort that respects the traditional flavors while catering to a plant-based lifestyle.

This recipe is designed to serve 4-6 people and is perfect for a cozy dinner with friends or family. The preparation involves creating a flavorful broth using vegetable stock, aromatic herbs, and spices. The soup is then complemented with rice noodles, crispy tofu, and an assortment of fresh garnishes like bean sprouts, lime wedges, and fresh herbs.

Whether you’re a vegan or just looking to try something new, this Vegan Bun Bo Hue will surely become a favorite staple in your kitchen.

Ingredients:

• 8 cups vegetable stock
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 3 tablespoons soy sauce
• 2 tablespoons chili paste
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1 teaspoon five-spice powder
• 1 block firm tofu, pressed and cubed
• 1 cup oyster mushrooms, sliced
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 tablespoons oil
• 400g rice noodles
• Salt to taste

Garnishes:

• 2 cups bean sprouts
• 1 bunch fresh Thai basil
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 2 limes, cut into wedges
• Sliced chili peppers (optional)

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat the oil over medium heat. Add the quartered onion, minced garlic, and smashed lemongrass, stirring frequently until the onion is translucent and the mixture is fragrant.
2. Simmer the Broth: Add the vegetable stock to the pot, along with soy sauce, chili paste, sugar, paprika, and five-spice powder. Stir to combine, then bring the mixture to a boil. Reduce the heat and let it simmer for 30-40 minutes to allow the flavors to meld.
3. Cook the Noodles: Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
4. Prepare the Tofu and Mushrooms: In a separate pan, heat a tablespoon of oil over medium-high heat. Add the cubed tofu and cook until all sides are golden and crispy. Remove the tofu and add the oyster mushrooms to the same pan. Sauté until the mushrooms are tender, then set aside.
5. Strain the Broth: Once the broth has simmered, strain out the solids (lemongrass, onion, garlic) and return the liquid to the pot. Adjust seasoning with salt to taste.
6. Assemble the Soup: Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles, then top with crispy tofu and sautéed mushrooms.
7. Add Garnishes: Serve with generous amounts of bean sprouts, fresh herbs (basil, cilantro, mint), lime wedges, and sliced chili peppers as desired.

Extra Tips:

For the best flavor, allow the broth to simmer longer, up to 1 hour if possible, to deepen the taste.

Be sure to press the tofu thoroughly before cooking to remove excess moisture, which will help it crisp up nicely.

Don’t skimp on the fresh herbs and lime; they add a bright and invigorating contrast to the savory broth.

To add more heat, increase the amount of chili paste or add fresh chili peppers directly to the broth.

If you’re prepping in advance, keep the noodles separate from the broth to prevent them from becoming soggy.

Enjoy your Vegan Bun Bo Hue adventure!

Bun Bo Hue With Beef Shank

Bun Bo Hue is an iconic Vietnamese noodle soup known for its rich and spicy broth, which is infused with lemongrass and a hint of shrimp paste. Originating from the city of Hue in central Vietnam, this dish offers a delightful balance of savory, spicy, and umami flavors. The hearty broth, combined with tender beef shank and chewy rice noodles, creates a comforting and satisfying meal that’s perfect for any occasion.

If you’re ready to commence on a culinary journey to Vietnam, this Bun Bo Hue with beef shank recipe is the perfect place to start.

To create the perfect Bun Bo Hue, you’ll need to pay special attention to the preparation of the broth. The beef shank is simmered gently until tender, allowing the flavors to meld together beautifully. Adding traditional Vietnamese seasonings like fish sauce, shrimp paste, and chili oil will give the broth its signature taste.

Garnishing the soup with fresh herbs, bean sprouts, and lime wedges provides a revitalizing contrast to the spicy broth. Follow this step-by-step recipe to bring the authentic taste of Bun Bo Hue into your home.

Ingredients (Serving Size: 4-6 people):

• 2 pounds beef shank
• 1 pound pork bones
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 onion, halved
• 4 cloves garlic, smashed
• 1 tablespoon shrimp paste
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons chili oil
• 1 pound bun (thick rice noodles)
• Fresh herbs (mint, cilantro, and Thai basil)
• Bean sprouts
• Lime wedges
• Red chili slices (optional)
• Salt to taste

Instructions:

1. Prepare the Broth Base: Place the beef shank and pork bones in a large pot. Fill with enough water to cover the meat and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the meat to remove impurities.
2. Simmer the Broth: Return the cleaned meat to the pot. Add 4 quarts of water, lemongrass, onion, and garlic. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, skimming off any foam that surfaces.
3. Flavor the Broth: Remove the lemongrass, onion, and garlic. Stir in the shrimp paste, fish sauce, sugar, and chili oil. Adjust the seasoning with salt to taste. Let the broth simmer for another 30 minutes to allow the flavors to meld.
4. Cook the Noodles: While the broth is simmering, bring a separate pot of water to a boil. Add the rice noodles and cook according to the package instructions. Drain and rinse under cold water to stop the cooking process.
5. Assemble the Dish: Slice the cooked beef shank into thin pieces. Divide the noodles among bowls and top with slices of beef shank. Ladle the hot broth over the noodles and meat.
6. Garnish and Serve: Serve the Bun Bo Hue with fresh herbs, bean sprouts, lime wedges, and red chili slices on the side. Encourage guests to customize their bowls with these garnishes to taste.

Extra Tips:

For the best flavor, prepare the broth a day in advance to allow the flavors to develop fully overnight. If you prefer a spicier broth, increase the amount of chili oil or add fresh chili slices directly to the broth.

When slicing the beef shank, aim for thin cuts against the grain for a more tender bite. Finally, if shrimp paste is hard to find, a small amount of anchovy paste can be used as a substitute, though this may slightly alter the traditional flavor profile.

Traditional Pork and Crab Bun Bo Hue

Traditional Pork and Crab Bun Bo Hue is a beloved Vietnamese dish that combines the rich flavors of pork and crab with the spiciness and depth of a Hue-style broth. Originating from the central region of Vietnam, it’s known for its complex layers of taste, which are achieved by simmering a variety of aromatic ingredients. The dish is a medley of tender meats, rice noodles, and vibrant herbs, creating a comforting yet revitalizing meal. Ideal for gatherings, this recipe is perfect for serving 4-6 people, bringing the authentic taste of Vietnam to your table.

The heart of Bun Bo Hue lies in its deeply flavored broth, traditionally simmered for hours to extract the essence of the ingredients. This includes pork bones, crab paste, and a carefully selected blend of spices. The inclusion of lemongrass, shrimp paste, and chili oil amplifies the flavor profile, while fresh herbs and vegetables provide a rejuvenating contrast. The dish is typically served with rice vermicelli noodles, sliced beef, and pork, garnished with fresh herbs and lime wedges to heighten the experience.

Ingredients for 4-6 servings:

• 1 lb pork bones
• 8 oz crab paste
• 1 lb pork shoulder, thinly sliced
• 1/2 lb beef shank, thinly sliced
• 6 cups water
• 2 stalks lemongrass, smashed
• 1 tablespoon shrimp paste
• 1 tablespoon fish sauce
• 2 tablespoons chili oil
• 1 tablespoon sugar
• 1 pack (14 oz) rice vermicelli noodles
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Fresh herbs (Thai basil, cilantro)
• Lime wedges
• Bean sprouts
• Sliced green onions
• Red chili slices (optional)

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the water to a boil. Add the pork bones and simmer for about 10 minutes. Remove the bones, rinse them under cold water to clean, and return them to the pot with fresh water. Add the lemongrass stalks and continue simmering for 1 hour to develop the broth’s base flavor.
2. Add Aromatics: In a small pan, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and golden brown. Add this mixture to the simmering broth for added depth of flavor.
3. Incorporate Proteins and Crab Paste: Introduce the sliced pork shoulder and beef shank into the pot. Stir in the crab paste, shrimp paste, fish sauce, chili oil, and sugar. Allow the broth to simmer for another 30 minutes, ensuring all flavors meld together.
4. Cook the Noodles: While the broth is simmering, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
5. Assemble the Dish: Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles, ensuring an even distribution of meats and crab. Top with fresh herbs, bean sprouts, sliced green onions, and red chili slices if desired.
6. Serve: Accompany each bowl with lime wedges for squeezing over the dish.

Extra Tips: For an even richer flavor, consider roasting the pork bones before simmering them in water. This adds a deeper, more caramelized taste to the broth. Adjust the level of spiciness by varying the amount of chili oil to suit your preference.

To enhance authenticity, seek out fresh herbs such as Thai basil and cilantro, which are essential for achieving the traditional Vietnamese taste. Additionally, if crab paste is unavailable, canned crab meat can be used as an alternative for a similar flavor profile.

Bun Bo Hue With Homemade Noodles

Bun Bo Hue is a rich and spicy Vietnamese noodle soup that originates from the city of Hue, known for its complex and bold flavors. This dish is characterized by its deep, savory broth made from beef and pork bones, infused with lemongrass and chili paste, creating a fragrant and aromatic base. The noodles, traditionally made from rice, provide a soft and chewy texture that perfectly complements the savory broth. Making Bun Bo Hue with homemade noodles adds an authentic touch to the dish, allowing you to control the texture and flavor of the noodles to your preference.

Creating Bun Bo Hue from scratch is a labor of love, but the result is a deeply satisfying, flavorful soup that warms the soul. The combination of the rich, spicy broth with tender slices of beef, pork, and homemade noodles, garnished with fresh herbs, bean sprouts, and lime wedges, offers a symphony of flavors and textures. This recipe will guide you through making Bun Bo Hue with homemade noodles, guaranteeing each component is crafted with care and precision for a truly authentic experience.

Ingredients for Bun Bo Hue With Homemade Noodles (Serves 4-6):

• 2 pounds beef shank or brisket
• 1 pound pork hock
• 1 pound pork bones
• 3 stalks lemongrass, bruised
• 1 large onion, quartered
• 1 piece of ginger (2 inches), sliced
• 6 cloves garlic, smashed
• 5 tablespoons fish sauce
• 2 tablespoons shrimp paste
• 2 tablespoons chili oil
• 1 tablespoon sugar
• 1 tablespoon annatto seeds for coloring
• 1 pound rice flour (for homemade noodles)
• 1/2 cup tapioca starch (for homemade noodles)
• Fresh herbs (cilantro, mint, Thai basil)
• Bean sprouts
• Lime wedges
• Sliced red chili peppers
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the beef shank/brisket, pork hock, and pork bones. Cover with water, bring to a boil, and cook for about 10 minutes. Drain and rinse the meats and bones to remove impurities. Refill the pot with 5 liters of fresh water, add the lemongrass, onion, ginger, and garlic, and bring to a gentle boil.
2. Simmer the Broth: Lower the heat to a simmer and cook for 2-3 hours, skimming any foam that rises to the surface. This will guarantee a clear broth. Add fish sauce, shrimp paste, sugar, and chili oil to the pot, and continue simmering for an additional 30 minutes.
3. Make the Noodles: Combine rice flour and tapioca starch in a bowl. Gradually add boiling water, mixing until a dough forms. Knead the dough until smooth, then roll it out on a floured surface to the desired thickness. Cut into strips for noodles, and cook in boiling water for 2-3 minutes until they float. Rinse with cold water and set aside.
4. Color the Broth: In a small pan, heat cooking oil and add annatto seeds. Cook until the oil turns a deep red, then strain out the seeds. Add the colored oil to the broth for a vibrant hue.
5. Assemble the Dish: Slice the cooked beef shank/brisket and pork hock. Divide the homemade noodles among serving bowls, and top with slices of beef and pork. Ladle the hot broth over the top, guaranteeing each bowl gets some of the flavorful liquid.
6. Garnish and Serve: Garnish with fresh herbs, bean sprouts, sliced chili peppers, and lime wedges. Serve immediately, allowing diners to adjust the flavors with additional fish sauce or chili oil if desired.

Extra Tips:

When making Bun Bo Hue, patience is key. Allow the broth to simmer gently to extract maximum flavor from the bones and meat without becoming cloudy.

If possible, prepare the broth a day in advance to let the flavors meld together even more. For the noodles, guarantee the dough is rolled out evenly to cook uniformly.

Adjust the spice level to your preference by adding more or less chili oil or fresh chili peppers. Finally, the garnishes are essential to balance the richness of the broth, so don’t skimp on the fresh herbs and lime wedges.

Seafood Twist on Bun Bo Hue

Bun Bo Hue is a traditional Vietnamese noodle soup known for its bold flavors and rich broth. This classic dish typically features beef, but for a delightful variation, a seafood twist can bring a fresh and exciting dimension. For this recipe, we’re incorporating a variety of seafood to create a harmonious blend that complements the spicy and aromatic broth. The combination of shrimp, squid, and mussels not only adds a unique texture but also infuses the soup with a subtle sweetness that balances its spicy notes.

In this seafood version, the base of the broth remains true to its origins, using lemongrass, shrimp paste, and chili oil to achieve that signature Bun Bo Hue flavor. Seafood, however, cooks much faster than beef, so timing is key to guarantee each component is perfectly cooked. This recipe will guide you through the process of creating a seafood-infused Bun Bo Hue that serves 4-6 people, ideal for a family meal or a gathering with friends.

Ingredients (serving size: 4-6 people):

• 500g shrimp, peeled and deveined
• 300g squid, cleaned and cut into rings
• 300g mussels, scrubbed and debearded
• 2 liters chicken or vegetable broth
• 4 stalks lemongrass, smashed
• 2 tablespoons shrimp paste
• 2 tablespoons fish sauce
• 1 tablespoon chili oil
• 1 tablespoon sugar
• 1 large onion, quartered
• 5 cloves garlic, smashed
• 1 thumb-sized piece of ginger, sliced
• 500g rice vermicelli noodles
• Fresh herbs (Thai basil, cilantro, mint)
• Bean sprouts
• Lime wedges
• Sliced chili peppers

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the chicken or vegetable broth. Add the smashed lemongrass, onion, garlic, and ginger. Bring to a gentle boil over medium heat, then reduce the heat and let it simmer for about 20 minutes to infuse the flavors.
2. Add Seasonings: Stir in the shrimp paste, fish sauce, chili oil, and sugar into the broth. Mix well and continue to simmer for another 10 minutes. Taste and adjust the seasoning if necessary.
3. Cook the Seafood: Add the shrimp, squid, and mussels to the pot. Allow them to cook in the simmering broth for about 3-5 minutes, or until the shrimp turn pink, the squid is tender, and all mussels have opened. Remove any mussels that don’t open.
4. Prepare the Noodles: Meanwhile, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking.
5. Assemble the Dish: Divide the cooked noodles among serving bowls. Ladle the hot broth and seafood over the noodles. Make sure each bowl gets a generous portion of shrimp, squid, and mussels.
6. Garnish and Serve: Top each bowl with fresh herbs, bean sprouts, sliced chili peppers, and a squeeze of lime juice. Serve immediately while hot.

Extra Tips:

When cooking this seafood twist on Bun Bo Hue, make sure that you don’t overcook the seafood, as it can become rubbery and lose its delicate texture.

The broth can be prepared in advance to allow the flavors to develop further, making it an excellent choice for meal prep.

Feel free to adjust the level of spiciness by increasing or decreasing the amount of chili oil and sliced chili peppers. Additionally, consider using a variety of seafood based on availability, such as clams or scallops, to add even more variety to the dish.

Quick and Easy Bun Bo Hue

Bun Bo Hue is a delectable Vietnamese soup that combines a rich and flavorful broth with tender slices of beef and pork. Originating from the royal city of Hue in Central Vietnam, this dish is renowned for its perfect balance of spicy, salty, and umami flavors.

Traditionally, preparing Bun Bo Hue can be a time-consuming process, but with this quick and easy version, you can enjoy a delicious bowl of Bun Bo Hue in a fraction of the time, without sacrificing the authentic taste.

This simplified recipe will guide you through creating a savory broth infused with lemongrass and spices, complemented by tender slices of meat and chewy rice vermicelli noodles. It’s perfect for a cozy family dinner or when you’re craving something warm and comforting. This recipe serves 4-6 people, making it ideal for sharing with friends or enjoying leftovers throughout the week.

Ingredients:

• 1 lb beef brisket, thinly sliced
• 1 lb pork shoulder, thinly sliced
• 1 tablespoon vegetable oil
• 2 stalks lemongrass, cut into 3-inch pieces and bruised
• 1 large onion, quartered
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 1 teaspoon chili paste
• 2 teaspoons sugar
• 8 cups beef broth
• 1 pack rice vermicelli noodles
• 2 cups bean sprouts
• Fresh herbs (such as mint, basil, and cilantro)
• Lime wedges
• Sliced red chili peppers
• Green onions, chopped

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, onion, and garlic, and sauté until fragrant, about 2 minutes. Add the fish sauce, shrimp paste, chili paste, and sugar, stirring to combine.
2. Simmer the Soup: Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
3. Cook the Meats: Add the sliced beef brisket and pork shoulder to the simmering broth. Cook for about 10-15 minutes until the meats are tender and cooked through.
4. Prepare the Noodles: While the meats are cooking, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
5. Assemble the Bowls: Divide the cooked noodles into individual serving bowls. Ladle the hot broth over the noodles, making sure to include slices of beef and pork in each bowl.
6. Add Toppings: Garnish each bowl with bean sprouts, fresh herbs, lime wedges, sliced red chili peppers, and chopped green onions to taste.

Extra Tips:

For an even deeper flavor, you can roast the bones of the beef and pork before making the broth, but this may add to the preparation time.

Adjust the level of spiciness by increasing or decreasing the amount of chili paste to suit your preference. To save time, you can prepare the broth a day in advance, allowing the flavors to develop further before serving.

Finally, don’t forget to have extra garnishes on the side, so everyone can customize their bowl to their liking!

Slow Cooker Bun Bo Hue Delight

Bun Bo Hue is a beloved Vietnamese soup known for its bold flavors and spicy kick, originating from the city of Hue. The traditional preparation requires a careful balance of spices and a long simmering time to infuse the broth with rich flavors. However, using a slow cooker can simplify the process while still delivering an authentic taste. This Slow Cooker Bun Bo Hue Delight allows you to enjoy this classic dish with minimal effort, making it perfect for busy days or meal planning.

The beauty of this recipe lies in its ability to extract deep flavors from simple ingredients over an extended cooking period. By combining beef, pork, and a medley of spices, the slow cooker does all the hard work to create a robust broth that’s both savory and aromatic. Serve this dish with rice noodles, fresh herbs, and lime for a comforting and satisfying meal that will impress your family or guests.

Ingredients (serves 4-6):

• 2 pounds beef shank or beef brisket
• 1 pound pork hock or pork knuckles
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 2 tablespoons sugar
• 1 tablespoon chili oil
• 1 stalk lemongrass, cut into 3-inch pieces and bruised
• 1 medium onion, quartered
• 4 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 6 cups water
• 14 ounces bun (round rice noodles)
• 1 tablespoon vegetable oil
• 1 tablespoon annatto seeds (optional, for color)
• Fresh herbs (cilantro, mint, Thai basil)
• Lime wedges
• Sliced banana blossoms or cabbage (optional)
• Sliced red chili (optional)

Instructions:

1. Prepare the Meat: Rinse the beef shank and pork hock under cold water. Pat them dry with paper towels. This step helps remove any impurities or bone fragments that could cloud the broth.
2. Set Up the Slow Cooker: Place the beef shank, pork hock, lemongrass, onion, garlic, and black peppercorns into the slow cooker. Add 6 cups of water, ensuring the meats are fully submerged.
3. Add Seasonings: Stir in the fish sauce, shrimp paste, and sugar. These ingredients will infuse the broth with savory and umami flavors.
4. Cook: Cover and cook on low for 8-10 hours or until the meat is tender and falls off the bone. The long cooking time allows the flavors to meld together beautifully.
5. Prepare the Noodles: About 30 minutes before serving, cook the bun noodles according to package instructions. Drain and set aside.
6. Make Chili Oil (optional): Heat the vegetable oil in a small pan over medium heat. Add the annatto seeds and stir until the oil turns red. Remove seeds and discard. Add the chili oil to the slow cooker for added flavor and color.
7. Assemble the Dish: Remove the meat from the slow cooker, shred it using two forks, and discard any bones. Strain the broth to remove solids and return the clear broth to the slow cooker.
8. Serve: Divide the noodles among bowls. Top with shredded meat and ladle the hot broth over them. Garnish with fresh herbs, lime wedges, banana blossoms, or sliced red chili as desired.

Extra Tips:

For an even deeper flavor, you can sear the beef shank and pork hock in a hot skillet before placing them in the slow cooker. This will caramelize the exterior and add a layer of richness to the broth.

Additionally, don’t forget to adjust the seasoning to your taste before serving; some may prefer a bit more fish sauce or sugar for balance.

Finally, Bun Bo Hue is traditionally spicy, so feel free to adjust the level of heat by adding more or less chili oil and fresh chili slices. Enjoy!

Bun Bo Hue With a Modern Twist

Bun Bo Hue is a traditional Vietnamese soup known for its spicy, savory, and slightly tangy flavors. Originating from the imperial city of Hue, this dish traditionally features beef and pork, combined with a well-seasoned broth, rice noodles, and a variety of herbs and vegetables.

Our modern twist on Bun Bo Hue maintains the essence of the original but incorporates contemporary techniques and ingredients to elevate the dish to new heights. Whether you’re a seasoned chef or a home cook, this recipe provides a fresh take on a beloved classic, making it perfect for a comforting family dinner or an impressive dish for guests.

In this modern iteration, we focus on intensifying the flavors by using high-quality ingredients and contemporary cooking methods. The broth is enhanced with additional aromatics, and the protein options are diversified to include not only beef but also tender slices of seared duck breast, adding a rich depth to the dish.

The use of sous-vide cooking for the proteins guarantees a perfect texture, while the addition of fresh vegetables and herbs provides a vibrant finish. This Bun Bo Hue isn’t only a feast for the taste buds but also a visually stunning presentation that embodies the spirit of innovation.

Ingredients (Serves 4-6):

• 2 pounds beef shank
• 1 duck breast, skin-on
• 1 pound pork hock
• 1 tablespoon olive oil
• 2 stalks lemongrass, bruised
• 1 large onion, halved
• 6 cloves garlic, smashed
• 2-inch piece ginger, sliced
• 2 tablespoons fish sauce
• 3 tablespoons shrimp paste
• 1 tablespoon sugar
• 1 tablespoon chili oil
• 2 teaspoons paprika
• 2 teaspoons annatto seeds
• 1 package (14 oz) rice vermicelli noodles
• 4 cups beef broth
• 2 tablespoons lime juice
• Fresh herbs (Thai basil, cilantro, mint)
• 1 cup bean sprouts
• 2 limes, cut into wedges
• 2 tablespoons crispy fried shallots
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broth: In a large pot, add beef shank, pork hock, lemongrass, onion, garlic, and ginger. Cover with water and bring to a boil. Reduce heat to a simmer and cook for about 2 hours, skimming any impurities that rise to the surface.
2. Infuse Flavors: After 2 hours, remove the beef shank and pork hock from the broth. Strain the broth to remove solids and return the liquid to the pot. Add fish sauce, shrimp paste, sugar, chili oil, paprika, and annatto seeds. Simmer for another 30 minutes to allow the flavors to meld.
3. Cook the Duck Breast: Score the skin of the duck breast and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Place the duck breast skin-side down and sear until the skin is crispy, about 6 minutes. Flip and cook for another 3 minutes. Remove from the pan and let it rest before slicing thinly.
4. Cook the Noodles: While the broth simmers, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
5. Assemble the Dish: Slice the cooked beef shank and pork hock. In serving bowls, divide the noodles, beef, pork, and slices of duck breast. Ladle the hot broth over the contents of each bowl.
6. Garnish: Top with fresh herbs, bean sprouts, crispy fried shallots, and lime wedges. Add lime juice to taste.

Extra Tips:

To enhance the flavors, consider preparing the broth a day in advance and allowing it to cool overnight. This resting period will deepen the flavors, and any excess fat can be easily removed once chilled.

When searing the duck breast, confirm the pan is hot enough to render the fat properly, achieving a beautifully crispy skin. For an extra kick of heat, serve with additional chili oil on the side. Finally, encourage diners to customize their bowls with herbs and lime to suit their personal taste preferences.

Gluten-Free Bun Bo Hue Recipe

Bun Bo Hue is a popular Vietnamese noodle soup known for its spicy, flavorful broth and tender slices of beef. Traditionally, it’s made with rice noodles, beef shank, and a mix of herbs and spices that give it its characteristic taste.

However, for those who are sensitive to gluten, adjustments can be made without compromising the authentic flavor of this beloved dish. This gluten-free version of Bun Bo Hue retains all the rich, aromatic tones of the original, guaranteeing that everyone at the table can enjoy this hearty soup.

Creating a gluten-free Bun Bo Hue is all about using the right ingredients and cooking techniques to guarantee the final dish is both delicious and safe for those avoiding gluten. By substituting traditional soy sauce with gluten-free alternatives and guaranteeing all components are free from gluten contamination, this recipe stays true to its origins while catering to dietary needs.

This recipe serves 4-6 people, making it perfect for family gatherings or meal prep.

Ingredients (serving size: 4-6 people):

• 1 kg beef shank
• 500g pork hock or pork knuckles
• 2 stalks lemongrass, bruised
• 1 large onion, halved
• 1 tablespoon fish sauce (gluten-free)
• 1 tablespoon shrimp paste
• 3 tablespoons chili oil
• 1 tablespoon gluten-free soy sauce
• 200g rice vermicelli noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon sugar
• Salt to taste
• Bean sprouts, for garnish
• Fresh herbs (such as cilantro, mint, and Thai basil), for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Broth: In a large pot, combine the beef shank, pork hock, lemongrass, and onion. Cover with water and bring to a boil.

Once boiling, reduce the heat and simmer for 2-3 hours until the meat is tender. Skim off any impurities that rise to the surface.

2. Season the Broth: Remove the lemongrass and onion from the pot. Add fish sauce, shrimp paste, chili oil, gluten-free soy sauce, and paprika to the broth. Stir well and let it continue to simmer on low heat.

3. Cook the Noodles: While the broth is simmering, prepare the rice vermicelli noodles according to the package instructions. Once cooked, drain and set aside.

4. Prepare the Aromatics: In a small pan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.

Add this mixture to the broth along with sugar and salt. Taste and adjust the seasoning as necessary.

5. Assemble the Dish: Slice the cooked beef shank and pork hock into thin pieces. Divide the cooked noodles among serving bowls, top with slices of beef and pork, and ladle the hot broth over the top.

6. Garnish and Serve: Garnish each bowl with bean sprouts, fresh herbs, and a squeeze of lime juice. Serve immediately and enjoy the delicious flavors of your gluten-free Bun Bo Hue.

Extra Tips: To enhance the flavor of this gluten-free Bun Bo Hue, consider using homemade chili oil for a more personalized touch.

Additionally, when selecting fish sauce and soy sauce, always check the labels to guarantee they’re certified gluten-free. For a richer broth, consider adding a few beef bones to the pot during the initial simmering process. This will yield a more robust flavor profile that closely mimics traditional recipes.

Bun Bo Hue With Exotic Herbs

Bun Bo Hue is a traditional Vietnamese soup known for its rich and robust flavors, originating from Hue, a city in central Vietnam. This dish is distinct from other Vietnamese noodle soups due to its spicy broth, infused with lemongrass, shrimp paste, and chili oil, combined with a variety of fresh and aromatic herbs.

The dish is completed with hearty beef shanks, pork hocks, and sausage, which add depth and texture to the soup. It’s a delightful explosion of flavors and textures that can transport anyone to the bustling streets of Hue with just one spoonful.

For this particular recipe, we’ll be adding exotic herbs such as Vietnamese balm and sawtooth coriander to elevate the aromatic profile of the dish. These herbs, when combined with the traditional spices and ingredients, create a symphony of flavors that are both comforting and invigorating.

Perfect for a family meal, this recipe serves 4-6 people, ensuring everyone at the table can enjoy a bowl of this nourishing soup.

Ingredients (Serving Size: 4-6 people):

• 2 lbs beef shank
• 1 lb pork hock
• 1 stalk lemongrass, crushed
• 1 onion, peeled
• 3 cloves garlic, crushed
• 2 tablespoons shrimp paste
• 2 tablespoons fish sauce
• 2 tablespoons chili oil
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 1 package rice vermicelli noodles
• 1 bunch Vietnamese balm (rau kinh giới)
• 1 bunch sawtooth coriander (ngò gai)
• 1 cup bean sprouts
• 1 lime, cut into wedges
• Fresh chili peppers, sliced (optional)

Cooking Instructions:

1. Prepare the Broth:
• In a large pot, bring 12 cups of water to a boil. Add the beef shank and pork hock. Simmer for 5 minutes, then drain and rinse the meat under cold water. This step helps remove impurities from the meat.
2. Simmer the Broth:
• Refill the pot with 12 cups of fresh water. Add the rinsed beef shank and pork hock back to the pot, along with the lemongrass, onion, and garlic. Bring to a boil, then reduce to a simmer. Cook for about 2 hours or until the meats are tender.
3. Season the Broth:
• Once the meats are tender, remove them from the pot and set aside to cool. Strain the broth to remove the onion, lemongrass, and garlic. Return the clear broth to a simmer and add shrimp paste, fish sauce, sugar, salt, and chili oil. Adjust the seasoning to taste.
4. Cook the Noodles:
• Prepare the rice vermicelli noodles according to package instructions. Drain and rinse with cold water, then set aside.
5. Prepare the Toppings:
• Once cooled, slice the beef shank and pork hock into bite-sized pieces. Arrange the noodles in serving bowls and top with the sliced meats.
6. Assemble the Dish:
• Pour the hot broth over the noodles and meat in each bowl. Garnish with fresh Vietnamese balm, sawtooth coriander, bean sprouts, and lime wedges. Add fresh chili peppers if desired.

Extra Tips:

When preparing Bun Bo Hue, take care to balance the flavors in the broth; it should be spicy, savory, and slightly sweet. The exotic herbs are essential to elevate the dish, so try to source them from an Asian grocery store if they aren’t available locally.

To save time, the broth can be made a day ahead and reheated when needed, allowing the flavors to develop further. Remember that Bun Bo Hue is highly customizable, so feel free to adjust the spice level and herbs according to your preference.

Enjoy this flavorful dish with friends and family for an authentic Vietnamese culinary experience.