Name: Bun Bo Hue
Cook time: 4 h
Total time: 4 h
Yield: Makes 4 servings
Cuisine: Vietnamese
Ingredients: ½ cup (25 g) finely chopped cilantro; ½ cup (70 g) finely chopped green onions; 4 tablespoons Saté Sauce; Lime wedges; 1 chili pepper, sliced; Thai basil leaves; 1-inch (2½-cm) piece ginger, peeled and cut into 4 slices; 4 lemongrass stalks; 1 yellow onion, halved; 2 tablespoons brown sugar or granulated sugar; Salt; 1 handful bean sprouts; 8 ounces (250 g) rice noodles; ½ Vietnamese salami, sliced; 1 tablespoon red pepper flakes; 4 garlic cloves, lightly crushed; 1 pound (500 g) oxtail; 1½ pounds (750 g) pork bones; 5 lime leaves; 4 tablespoons fish sauce; ¾ pound (375 g) beef brisket; 2 star anise pods; 2 tablespoons shrimp paste in bean oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
4 hr

Appears in

Slurp

By Dennis Yen

Published 2024

About

Bun bo Hue, much like bun rieu, is a somewhat overlooked noodle dish from the city of Hue in Vietnam. The soup takes on an orange-red hue tint to the generous amount of saté sauce. Unlike pho, Bun bo Hue is made with both pork and beef. The flavors of lemongrass, fish sauce, shrimp paste, and lime leaves make the soup complex and flavorful. Could Bun bo hue become a new favorite?

The specific cuts of meat used in this recipe can be found frozen in most grocery stores, or fresh at me