Bun Bo Hue
“Fiery central Vietnamese noodle soup with a complex lemongrass-chili broth, beef shank, and thick round noodles.”
Lemongrass
Chili Pepper
Fish Sauce
Garlic
Onion
LimeWhere it comes from
Bun Bo Hue hails from the city of Hue in central Vietnam, known for its royal cuisine and rich culinary traditions. This spicy noodle soup is celebrated for its complex flavors, combining the heat of chili and the fragrance of lemongrass in a hearty broth. A surprising twist in this dish is the use of thick rice noodles, which offer a delightful chewiness that complements the tender beef shank.
On the Palate
What goes into it
Vegetables
Fruits
Herbs & Spices
Grains & Staples
Sauces & Condiments
Other
How it's made
- 1
Begin by simmering beef bones and shank with lemongrass to create a fragrant, spicy broth.
- 2
Strain the broth and add chili oil for heat and depth of flavor.
- 3
Prepare the thick rice noodles by boiling them until soft, then drain and set aside.
- 4
Assemble the dish by layering noodles, broth, and tender slices of beef, garnished with fresh herbs and lime.
