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Bun Bo Hue
Bun Bo Hue, a vibrant and hearty Vietnamese noodle soup, is layered with complex flavors of both beef and pork, and infused with a kick of spice from chili oil. This dish is a delightful dance of textures, from the tender meat, the soft vermicelli noodles, to the crunchy bean sprouts. The fresh Thai basil, zesty lime wedges, and fiery red chili peppers add a final flourish of flavor, color, and excitement to the bowl. This recipe, originating from the ancient city of Hue in Vietnam, is a culinary journey that will transport your senses to the bustling street markets of Vietnam.
Ingredients
- Red chili peppers
- 2, sliced
- Lime wedges
- 4
- Thai basil
- 1 bunch
- Bean sprouts
- 1 cup
- Vermicelli noodles
- 500 grams
- Chili oil
- 2 tablespoons
- Shrimp paste
- 2 tablespoons
- Fish sauce
- 3 tablespoons
- Garlic
- 4 cloves, minced
- Shallots
- 2, chopped
- Lemongrass
- 2 stalks, crushed
- Pork shoulder
- 500 grams, sliced
- Pork bones
- 500 grams
- Beef bones
- 500 grams
Instructions
- In a large pot, combine the beef bones, pork bones, lemongrass, shallots, and garlic. Cover with water and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 2 hours to create a rich and flavorful broth.
- After 2 hours, remove the bones from the pot and strain the broth to remove any small bone fragments. Return the strained broth to the pot.
- In the same pot, add the sliced pork shoulder, fish sauce, and shrimp paste. Let it simmer for another 30 minutes until the pork shoulder is tender.
- While the pork is simmering, prepare the vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
- In a small bowl, create a spicy mixture by combining the chili oil and shrimp paste.
- To serve, divide the cooked noodles among bowls. Top them with the tender slices of pork shoulder and fresh bean sprouts. Ladle the savory broth over the noodles.
- Finish off each bowl with a garnish of Thai basil, lime wedges, and sliced red chili peppers for an added burst of flavor.
- Serve hot and enjoy the rich flavors of this traditional Vietnamese noodle soup.
Tips
- For a vegetarian option, you can substitute the beef bones and pork with mushroom stems to create a flavorful broth. Use tofu instead of pork shoulder, and soy sauce instead of fish sauce. Also, be sure to use a vegetarian shrimp paste substitute.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 2 hours 45 minutes Calories: 600 Fat: 20g Carbs: 60g Protein: 40g Sodium: 2000mg Sugar: 6g
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