Bun bo hue is a spicy, flavorful noodle soup from Hue, a city in the central region of Vietnam. This recipe simmers meat and bones in broth to tenderize the meat and deepen the broth's flavor.
This spicy, funky, and meaty noodle soup from the city of Hue in the central region of Vietnam is a labor of love to make, but is well worth the effort.
Bun bo hue is a spicy, flavorful noodle soup from Hue, a city in the central region of Vietnam. Hue is the former capital of Vietnam, and was the home for all of the rulers, emperors, and dynasties. That is why this regional cuisine tends to have more variety, as well as dishes that are more labor-intensive, like bun bo hue. Personally, this is my favorite city to eat in when visiting my motherland, as the food leans a little more vibrant and spicy.
I also add makrut lime leaves, which enhances the citrus-like flavor of the lemongrass. It is crucial to season the broth at the beginning. Since we are simmering the meats in the broth that will later garnish the final soup for serving, we want that meat to be well seasoned. A long simmer develops flavor and ensures the beef shank’s connective tissues break down throughly, for the juiciest, most succulent beef.
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