Bún bò Huế

Bún bò Huế, often simply referred to as bún bò, is a cherished Vietnamese soup that combines rice vermicelli and beef. Originating from Huế, a city in central Vietnam renowned for its royal court cuisine, bún bò Huế distinguishes itself through a harmonious blend of spicy, salty, and umami flavors, with lemongrass playing a pivotal role. Unlike other Vietnamese noodle soups such as phở or bún riêu, bún bò Huế features thicker, rounder noodles.

The preparation of bún bò Huế begins with simmering beef bones and shank along with lemongrass to develop a rich, aromatic broth. This base is then enhanced with fermented shrimp sauce and sugar, with a burst of spicy chili oil added during cooking. The soup typically includes thinly sliced marinated beef shank, oxtail, pig's knuckles, and occasionally cubes of congealed pig blood.

For garnishes, the options are vast. Common additions include lime, cilantro, green onions, chili sauce, banana blossom, red cabbage, mint, basil, and a variety of other herbs. Fish sauce and shrimp sauce can be adjusted to personal taste.

Ingredients may differ depending on the region in Vietnam. In Huế and its immediate surroundings, the dish is simply known as bún bò. Elsewhere, it is called bún bò Huế to honor its origins. When banana blossoms are difficult to find, thinly sliced purple cabbage serves as an excellent substitute, providing a similar crunchy texture.

This delectable soup exemplifies Vietnam's rich culinary heritage, offering a delightful combination of flavors and textures in every bowl.