Hue breakfast noodle soup (bún bò huế) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Huế Servings: Serves 4
Vietnam Region / Locale: Huế Servings: Serves 4Bún Bò Huế is a traditional Vietnamese noodle soup originating from the city of Huế, known for its balance of spicy, sour, salty, and sweet flavors. It stands out with its use of lemongrass, chili oil, and the unique cylindrical rice noodles. The dish’s origins in Central Vietnam lend it a bolder spiciness than its southern cousin, Pho, and it’s cherished for its robust, hearty broth often simmered with beef and pork, highlighting the region’s rich culinary heritage.
Ingredients
- beef shank – 1 lb / 450 g
- pork knuckle – 1 lb / 450 g
- lemongrass stalks, bruised – 4
- ginger, sliced – 2 inches / 5 cm
- shallots, peeled – 3
- fish sauce – 1/4 cup / 60 ml
- shrimp paste – 2 tbsp
- rock sugar – 1 tbsp
- beef broth – 8 cups / 2 L
- bún (rice vermicelli) – 1 lb / 450 g
- bean sprouts – 2 cups / 140 g
- fresh lime wedges – 2
- red chili paste – 2 tbsp
- cilantro, chopped – 1/2 cup / 30 g
- mint leaves – 1/2 cup / 15 g
- scallions, sliced – 1/2 cup / 30 g
- Thai bird chilies, sliced – 2
- vegetable oil – 2 tbsp
Instructions
- In a large pot, combine the beef shank and pork knuckle. Fill with water to cover and bring to a boil. Lower to a simmer, skimming froth for 10 minutes.
- Add lemongrass, ginger, and shallots to the pot. Simmer uncovered for 1 hour, ensuring the broth does not boil, for clear broth.
- Stir in fish sauce, shrimp paste, and rock sugar. Continue to simmer for another 30 minutes.
- Remove meat from the broth. Slice the beef shank thinly and set aside.
- Strain broth, discarding solids, and return to a clean pot. Keep warm over low heat.
- Prepare noodles according to package instructions. Drain and divide among serving bowls.
- Heat vegetable oil in a small pan; add red chili paste and cook for 1-2 minutes to release flavors.
- Ladle broth over noodles, top with meat slices, and drizzle with chili oil.
- Serve with bean sprouts, lime wedges, cilantro, mint, scallions, and Thai bird chilies.
Substitutions
- beef shank -> oxtail
- pork knuckle -> pork belly
- shrimp paste -> soy sauce
- rock sugar -> brown sugar
- red chili paste -> sriracha sauce
Enhancements in the Next Evolution
- Enhance the flavor complexity by marinating the beef shank and pork knuckle in fish sauce and lemongrass for an hour before cooking.
- Incorporate star anise and cinnamon into the broth for added depth.
- Introduce a splash of coconut milk to lend a creamy texture and balance the heat.
- Offer a variety of fresh herbs like Thai basil alongside traditional accompaniments.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
