Bun Bo Hue, a culinary icon of Vietnam, is not just a dish but also a profound part of the culture and history of the dreamy Hue city. With its rich, distinctively spicy flavor, Bun Bo Hue has captivated the hearts of countless diners, from locals to international visitors. The chewy yet tender vermicelli noodles, the fragrant broth infused with the sweetness of bones, the spiciness of chili, and the savory depth of fermented shrimp paste, all combine to create an unforgettable symphony of flavors. Despite its seemingly elaborate preparation, with this authentic Hue recipe from “Du lịch khắp thế gian” (Travel the World), you can absolutely make delicious, authentic Bun Bo Hue right in your own kitchen to treat your family and friends.
Secrets to Cooking Authentic and Delicious Bun Bo Hue: From Ingredients to Preparation
To cook a Bun Bo Hue that truly captures its authentic flavor, preparing fresh ingredients and rich spices is crucial. Below is a detailed list of the necessary ingredients, along with some tips to help you choose the best components for your dish.
Key Ingredients for Distinctive Flavor
- Pork or beef bones (shank bones preferred): 500g (for a sweet and clear broth, shank bones are recommended for a richer broth)
- Pork knuckles: 1 knuckle, about 800g (choose front or hind knuckle depending on preference; front knuckle is meatier, hind knuckle is more tendonous)
- Beef shank: 1kg (choose beef shank with tendons for tenderness and texture)
- Beef brisket: 300g (brisket adds richness to the broth and has a delicious chew)
- Pork blood cubes: 500g (adds richness and appealing color to the broth, can be substituted with beef blood if preferred)
- Thick vermicelli noodles: 1kg (fresh, thick, round vermicelli noodles are the authentic choice for Bun Bo Hue)
- Vietnamese sausage (cha bo) or pork sausage (cha lua): 200g (adds flavor and variety to the noodle soup)
- Onions: 2 onions, about 700g
- Shallots: 80g
- Fresh ginger: 70g
- Lemongrass: 8 stalks
- Pineapple: 1 pineapple, about 500g (adds natural tangy sweetness to the broth)
- Garlic: 20g
- Fresh chili peppers: (to taste, depending on spice preference)
Fresh ingredients for flavorful Bun Bo Hue
Aromatic Spices and Seasonings
To achieve the delicious and authentic richness of Bun Bo Hue broth, the following signature spices are indispensable:
Aromatic Spices:
- Onions: 2 onions
- Shallots: 80g
- Ginger: 70g
- Lemongrass: 8 stalks
- Pineapple: 500g
- Garlic: 20g
- Fresh chili peppers (if desiring extra spice)
Aromatic spices essential for Bun Bo Hue
Stewing Spices:
- Salt: 2 tablespoons
- Seasoning powder: 1 tablespoon
- Rock sugar: 35g
Seasoning Ingredients:
- Hue fermented shrimp paste (mam ruoc Hue): 80g (the soul of Bun Bo Hue, creating its signature flavor)
- Salt: ½ tablespoon
- Seasoning powder: 1 tablespoon
- Rock sugar: 30g
- Fish sauce: 3 tablespoons
- MSG (monosodium glutamate): ½ tablespoon (optional)
- Annatto oil: 2 tablespoons (for appealing broth color)
- Chili powder or minced chili: 1 tablespoon (to taste, depending on spice preference)
Complete set of spices for authentic Bun Bo Hue broth
Fresh Herbs and Vegetables for Serving
Fresh herbs and vegetables are essential for balancing the flavors and adding freshness to Bun Bo Hue. Popular accompaniments include:
- Sliced water spinach: 400g
- Sliced banana blossom: 200g
- Bean sprouts: 200g
- Assorted fresh herbs (sawtooth coriander, basil, perilla mint…)
- Green onions
- Sliced onions (thinly sliced)
- Fresh lime
- Fresh chili peppers, satay chili sauce
Step-by-Step Guide to Cooking Bun Bo Hue at Home
With all the ingredients and spices ready, let’s start making delicious, authentic Bun Bo Hue right at home. The cooking process can be divided into main stages: preparing aromatic spices, preparing beef and pork knuckle, stewing meat and bones, making the broth, and finally, assembling the appealing noodle soup.
Step 1: Prepare Aromatic Spices – The Secret to Flavorful Broth
Aromatic spices play a crucial role in creating the distinctive and appealing flavor of Bun Bo Hue broth. Proper preparation will help the spices release their fragrance and remove any raw taste.
- Roast spices: Ginger, shallots, and onion (part of it) are wrapped in foil and roasted in the oven or over charcoal until fragrant. This step helps the spices develop their characteristic aroma when stewing the broth.
- Mince: Shallots (the remaining part), garlic, and fresh chili peppers are minced for frying to create fragrant oil and color with annatto seeds.
- Lemongrass: The heads of lemongrass stalks are finely chopped, and the bodies are bruised for adding to the broth during stewing.
- Pineapple: Cut pineapple lengthwise into diamond shapes or bite-sized pieces.
- Peel and prepare roasted spices: After roasting, peel the onions, shallots, and ginger. Halve the shallots, quarter the onions, and bruise the ginger.
Preparing aromatic spices to enhance Bun Bo Hue broth
Step 2: Prepare Beef and Pork Knuckle – Ensuring Clear Broth
Thoroughly preparing the beef and pork knuckle helps remove any unpleasant odors and results in a clear, fragrant broth.
- Blanch meat and bones: Bring a pot of water to a boil, add a few slices of ginger and a pinch of salt. Add the pork/beef bones and pork knuckle to blanch for about 2-3 minutes to remove impurities and odors. Remove and rinse thoroughly with cold water.
- Parboil beef shank and brisket: Using the same pot of water from blanching, add the beef shank and brisket to parboil for about 2-3 minutes. Remove and rinse.
- Rinse thoroughly: Rinse all pre-treated meat and bones thoroughly under running water to ensure complete removal of any residue.
Preparing meat and bones for clearer and tastier Bun Bo Hue broth
Step 3: Stew Beef Shank – Maintaining Tenderness
Stewing beef shank properly keeps it tender and flavorful without becoming tough, while also adding natural sweetness to the broth.
- Layer lemongrass: Place a pot on the stove, layer bruised lemongrass at the bottom (tie lemongrass stalks together).
- Stew beef shank and brisket: Add beef shank and brisket to the pot, pour in about 2 liters of water. Add 1 tablespoon of salt, ½ tablespoon of seasoning powder, 15g of rock sugar, ½ roasted onion, roasted ginger, and a few pieces of pineapple. Stew for about 25-30 minutes or until the meat is tender to your liking.
- Ice bath: Once the meat is tender, remove it immediately and soak it in a bowl of ice-cold water to firm up and retain its sweetness and tenderness.
Step 4: Stew Bones and Pork Knuckle – Sweet and Clear Broth
The broth from stewing bones and pork knuckle forms the foundation for the sweet and rich flavor of Bun Bo Hue broth.
- Stew bones and knuckle: Pour about 2.5 liters of water into a pot, add pork/beef bones and pork knuckle. Add 1 tablespoon of salt, 20g of rock sugar, the remaining ½ roasted onion, roasted shallots, roasted ginger, and bruised lemongrass.
- Skim impurities: Bring to a boil over high heat, then reduce to low heat and skim off any foam or impurities regularly to keep the broth clear.
- Add pineapple: Once the broth is clear, add pineapple to create a naturally tangy and sweet flavor.
- Stewing time: Stew bones and pork knuckle for about 1-1.5 hours or until the pork knuckle is tender.
- Remove knuckle and bones: Remove the pork knuckle and soak it in a bowl of cold water. Remove bones and stewed spices (pineapple, onions, lemongrass, ginger) and discard.
- Combine broths: Pour the bone broth and beef broth into one large pot.
Step 5: Complete the Broth – Rich Hue Flavor
This is the most crucial step to create an authentic, rich, and delicious pot of Bun Bo Hue broth.
- Cook fermented shrimp paste: Place fermented shrimp paste in a pot, add about ½ liter of water, stir to dissolve. Bring to a boil, reduce heat and cook for about 3-5 minutes until the shrimp paste is cooked through and has fully infused. Strain through a sieve to remove sediment, keeping only the clear shrimp paste liquid.
- Fry aromatic spices: Place a pan on the stove, add cooking oil, fry minced shallots, minced lemongrass, and minced garlic until golden and fragrant. Add chili powder (or minced chili) and stir quickly to create color and spiciness. For a more vibrant color, add annatto oil.
- Season the broth: Add the strained fermented shrimp paste liquid and the fried aromatic spices to the pot of bone and beef broth. Season to taste: 1 tablespoon of seasoning powder, ½ tablespoon of salt, 30g of rock sugar, 3 tablespoons of fish sauce, ½ tablespoon of MSG (optional). Stir well and adjust seasoning to your preference.
Pot of flavorful and authentic Bun Bo Hue broth
Step 6: Assemble and Enjoy Bun Bo Hue
- Prepare toppings: Slice beef shank, Vietnamese sausage, beef brisket, and pork knuckle into bite-sized pieces. Boil pork blood cubes until cooked through, then slice into squares or rectangles.
- Blanch noodles: Blanch vermicelli noodles in boiling water to heat them through.
- Assemble the bowl: Place noodles in a bowl, arrange beef shank, brisket, pork knuckle, Vietnamese sausage, and pork blood cubes on top. Add green onions and thinly sliced onions. Ladle hot broth over the noodles to submerge them.
- Enjoy: Serve with fresh herbs and vegetables, lime, chili peppers, and satay chili sauce to taste.
Preparing meat and bones for clearer and tastier Bun Bo Hue broth
Congratulations! You have completed making delicious, authentic Bun Bo Hue at home. The rich broth, tender beef and pork knuckle, combined with chewy noodles and fresh herbs, are sure to delight your entire family.
Enjoying Bun Bo Hue the Right Way for Full Flavor
To fully appreciate the distinctive flavor of Bun Bo Hue, there are a few small notes for enjoying it properly.
- Eat it hot: Bun Bo Hue is best enjoyed hot, with the broth still steaming.
- Combine with fresh herbs and vegetables: Don’t forget to eat it with fresh herbs and vegetables like sliced water spinach, sliced banana blossom, bean sprouts, and fresh herbs to balance the flavors and add fiber.
- Season to taste: Depending on your preference, you can add lime, fresh chili peppers, or satay chili sauce to enhance the sour and spicy flavors.
- Savor slowly: Enjoy Bun Bo Hue slowly to fully appreciate the layers of flavor, from the sweet and clear broth, the spiciness of chili, to the savory depth of fermented shrimp paste and the tenderness of the meat.
Bun Bo Hue: More Than Just a Dish, It’s Culture
Bun Bo Hue is not just a delicious dish but also a part of the culture and history of Hue, the former imperial city. This dish carries within it the traditional values and culinary essence of this royal land. Enjoying Bun Bo Hue is not only a taste experience but also an opportunity to discover and deeply appreciate the unique culinary culture of Vietnam.
Try your hand at cooking Bun Bo Hue using the recipe above to experience the wonderful flavor of this dish and share your culinary passion with everyone! Wishing you success and delicious meals with your family and friends!