Hue specialized - Bun bo Hue

Hue city has long been famous for its quiet, ancient beauty of temples and mausoleums. Coming to the former capital, tourists will think that they are lost in a country in the old days. Not only the magnificent buildings, Hue ancient capital also "holds" visitors’ foots by its very diversity and unique cuisine.

Referring to Hue cuisine, without mentioning Hue beef noodle, this is an omission. This Vietnamese dish is famous in all  three regions and around the world by the typical taste of the ancient capital. This is one of the pride of people in capital city. Let's join thebestvietnamesefood.com to discover Hue's culinary arts converging in Hue style beef noodle.

About Hue beef vermicelli soup – Bun bo Hue

This spicy Vietnamese soup initially originated as a dish in the old Hue court. Now, it has become a rustic dish of the people in the ancient capital. As time goes by, materials and the processing of Hue beef vermicelli can change but it always converges the quintessence of Hue cuisine: sophisticated, meticulous and special.

bun bo hue vietnamese food

Coming to Hue, tourists will not be able to resist the attraction of the hot and aromatic Hue beef vermicelli. Bun bo Hue is so delicious that Anthony Bourdain - a famous American chef must say, "Bun bo Hue is the best soup I have ever savoured."

The main ingredients for cooking Hue style beef noodle are beef shank, pork hock, beef, grilled chopped meat (Chả), and pig’s blood to create a red color for the broth. Like other vermicelli dishes, broth is the "soul" of bun bo Hue. In order to cook the tasty broth, the cook must know how to combine delicately the bone and shrimp paste - spices contribute to the characteristic of Hue beef noodle, fresh lemongrass and red chili.

With simple materials, but through the skillful and subtle processing hand of Hue people, it has created a Vietnamese dish with the typical flavor of the ancient land. Mentioning the characteristics of Hue cuisine can not no mention the spicy taste. Hue beef noodle bowl have the red color of chili, spicy to tears, but everyone must praise it effusively because it is extremely delicious.

bun bo hue vietnamese food

To neutralize the fat, spicy taste of Hue beef noodle soup, people often eat with fresh vegetables, bean sprouts, basil and some banana flower ... New vermicelli and beef sauce scooped out hot and steamy, customers quickly squeezed lemon pieces, drop some small slices of chili and eat noisily. It can be said that a Hue beef noodle bowl converges all the essence of  Vietnamese cuisine: sour, spicy, fragrant, sweet and fatty.

Hue beef noodle dish is also recognized by Asian Record Organization as one of 12 Vietnamese dishes achieves the value of "Asian cuisine".

Where to eat Hue beef noodles?

Along with bánh bèo (bloating fern-shaped cake), bánh nậm, bánh bột lọc (rice dumpling cake), Hue beef noodle are the pride of the people in dreamlike Huế land. Not only is a specialty of Hue tourism, bun bo Hue is also a "national spirit – national characteristic" of Vietnamese cuisine. Therefore, throughout the S-shaped land, visitors can easily find a bun bo Hue restaurant.

bun bo hue vietnamese food

However, being able to enjoy this dish in the native country of its birth, visitors will feel the fully essence of this dish. Because it is a top specialty, every noodle shop in Hue city sells bun bo Hue. Regardless of the luxurious restaurants, a Hue beef noodle bowl is usually sold at a price of about 20,000 - 30,000 VND (about 1$ - 2$).

Some locations sell delicious Hue beef vermicelli that visitors can refer to as Đông Ba Market, Hai Bà Trưng Market, Lý Thường Kiệt Street, Mệ Kéo restaurant on Bạch Đằng wharf, O Cẩm Restaurant on Trần Cao Vân Street, Mụ Rớt restaurant ... In addition, everywhere in the ancient capital, visitors easily caught the peddled wares selling beef noodle with pot of fragrant broth with full of smoke.

If you don’t have chance to come here to enjoy this Vietnamese dish,you can also cook this wonderful food at home according to the instructions below.

The best way to cook Hue beef noodles at home that everyone can do

Instruction to cook delicious Hue beef vermicelli in the Central region in the right taste, with flank and tendon, pork hock with the typical fat soup of Hue land will make you unforgettable:

bun bo hue vietnamese food

Materials for cooking Hue beef noodle for 6-7 people to eat:

  • 600g of beef shank
  • 600g of beef brisket
  • 400g of beef tendon
  • 1 pork hock (better choose the front one) (about 800g)
  • 1kg of pork bone
  • 3 tablespoons of Hue spicy sauce
  • 6 lemongrass trees
  • 1 small ginger root (50g)
  • Shallot, garlic
  • Vermicelli noodle, fresh vegetables, sliced ​​banana flower, chopped spinach ...
  • Chả Hue (optional)
  • Chilli, Chilli paste

How to cook delicious Hue beef noodle

Step 1: Preliminary processing of materials

  • Citronella, ginger washed, smashed.
  • Remove bones in the pork hock. Roll the meat part, use yarn or bamboo string to tie the meat.
  • Roll the beef brisket to make it firm, tighten it, so do the beef shank (The bundle of meat helps to make cooked meat less shrinking).

bun bo hue vietnamese food

Step 2:

  • Blanch the pork bone, beef shank, beef brisket, beef tendon and pork huck in boiling water.
  • Cut the tendon into pieces to sufficient size to eat.
  • Mix 3 tablespoons of Hue spicy sauce with a cup of water, stir well.

Step 3: Marinate the meat

Marinate all of the meat with 2 tablespoons of sugar, 1 tablespoon of salt, ½ tablespoon of seasoning, 1 tablespoon of Hue spicy sauce (diluted), 2 tablespoons minced shallot, 2 tablespoons minced garlic, 2 tablespoons minced lemongrass.

bun bo hue vietnamese food

Step 4: Swimmer the meat and bones:

  • Put 3 lemongrass and half of ginger root at the bottom of the pressure cooker, put pork bones and pork meat in, pour the water to flood the meat surface, cover the lid, boil (hear the ringing) then lower the heat and slow-cook for 5 minutes. After that, turn off the pressure cooker, wait for the water stop ringing, then open the lid, pick up the pork hock into the cold water (like that, the meat will be firm, not friable).
  • Put the remaining lemongrass and ginger at the bottom of the pressure cooker, put the beef shank, beef brisket, and beef tendons in, pour the water to flood the meat surface. Close the lid, bring to a boil (hear the ringing), then lower the heat and slow-cook for 20 minutes. Turn off the pressure cooker, wait for the water in the pot stop ringing, then open the lid, remove the beef shank and beef tendon in the cold water.
  • The tendon part when removed, if you see it soft enough, put it separately. If you prefer softer tendons, put them to the broth to cook for more few minutes.

* Note: Must cook beef and pork separately because the beef is tougher than the pork, so the time to cook longer and furthermore, when swimmer a small amount of meet, the meet will be quickly ripened and the water in the pressure cooker just enough, not overflow.

bun bo hue vietnamese food

Step 5: Cooking broth:

  • Mix the pork broth and beef broth, add cold water to have 5 liters of broth.
  • Boil, add seasoning: 3 tablespoons fish sauce, 2 tablespoons salt, 2 tablespoons sugar, 2 teaspoons of monosodium glutamate, one diluted Hue fish sauce cup. Taste and adjust the seasonings to suit your taste.
  • To make the fragrant broth with beautiful color: Heat 2 tablespoons of oil, fry 1.5 tablespoons minced lemongrass, 1 tablespoon minced garlic. When the lemongrass and garlic are shrinking and scented, add 2-3 tablespoons of colored oil. Turn off the stove.
  • If you like spicy, in the marinated stage and the final stage, add chili sauces to the broth.

bun bo hue vietnamese food

Step 6: Presentation:

  • Prepare coriander: Cut well the persicaria odorata, spring onion, and cilantro and cut the onions into thin slices.
  • Slicing the meat.
  • Banching the vermicelli through boiling water, arrange the pork, tendons, grilled chopped meat (Chả), sprinkling some coriander in a bowl, pour the broth. Serve with chopped spinach, grated banana flower, bean sprouts, herbs, lemon, chilli ... and enjoy Hue beef noodle soup.

Hue dishes are often spicy, the more spicy the more delicious. However, if your family has small children, the dishes shouldn’t not be added chili in the first place, the adults prefer spicy, then add chili after that. You can adjust the amount of chili as your favorite, if add the chili right from the beginning, some people who do not eat spicy can not enjoy this delicious food!

Wish you have tasty bun bo Hue!