Bun bo Hue—which originated in its namesake city of Hue, a royal city in Central Vietnam—is a spicy beef noodle soup. Though less well-known internationally than pho, bun bo Hue is equally popular in Vietnam and Thailand. Pig’s feet are a common addition at many restaurants, and fermented shrimp paste and lemongrass contribute to the soup’s distinctive flavor. The recipe was brought to America with Asian immigrants.
Recipe Servings: 4
Prep Time
25 minutes
+ 8 hours 20 minutes resting
+ 8 hours 20 minutes resting
Cook Time
1 hour 30 minutes
Total Time
10 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 pig's feet
- 2 lbs beef, sliced
- 7 stalks lemongrass, crushed
- 5 shallots, chopped
- 1 Tbsp sugar
- 3 Tbsp fish sauce
- 1 tsp shrimp paste
- ¼ cup oil, divided
- 3 garlic cloves, chopped
- Bean sprouts, to taste
- 1 lb rice noodles
- ¼ cup coriander leaf, chopped
- 3 limes, quartered
- 8 cups water
Directions
- Cover pig's feet in cold water, bring to a boil, and cook for 5 minutes.
- Drain, return to cooking pot with fresh water, bring to a boil, and cook for another 5 minutes.
- Drain and chill.
- Combine the beef, lemongrass, shallots, sugar, fish sauce, and shrimp paste in a large bowl. Cover and refrigerate for at least 60 minutes, or overnight.
- Heat 3 tablespoons of oil in a large soup pot. Add the meat, tossing to coat.
- Add the water and simmer over very low heat for about 60 minutes. Remove meat.
- Sauté the garlic in the remaining oil. When brown, add both the garlic and oil to the soup.
- Divide meat, bean sprouts, noodles, and coriander among serving dishes.
- Pour hot broth into each dish.
- Serve immediately with lime wedges on the side.
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