Don’t need to add anything!” I tried to cook BBH 2 times using someone’s recipe and I was not happy/satisfied, which leads to low confidence. Thanks! The easiest thing to do is just buy it already cooked and boil just to heat it up. I just want to let you that my 10-years old son approved your recipe, “It’s perfect! I have decided to cook BBH once more; however, I would like to try your recipe instead. Hey Hieu! The rice noodles for this dish can be found in Chinese and Southeast Asian markets. Yeah those plastic chopsticks are quite slippery, and yeah the bamboo ones are are quite grippy. The veggies make it a smidge healthier, and helps cool down the soup too. But blood… We”ll have to see about that one. I can’t seem to find the spicy chile paste recipe you mentioned in the bun bo hue post . I could use a bowl of this right now (minus the blood, of course)! BUN BO HUE. If you use the raw … 1 pound boneless beef shin (or flank steak), 2 pounds pork hocks (not smoked), cut crosswise 1-inch thick (or pork neck bones ), 1 yellow onion, peeled and halved through the root, 3 tablespoons fish sauce, plus more to taste, 2 pounds thick round rice noodles (see Cook's Note), 1 medium white onion, very thinly sliced and soaked in ice water for 20 minutes, Serving suggestions: bean sprouts, Thai basil leaves, very thinly sliced red cabbage, lime wedges. They are similar to spaghetti in shape and thickness. All rights reserved. Do you throw in the pork sausage along with all of the meats into the pot as well or is this supposed to go in the bowl once it’s complete? Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. It’s good, but yeah, there are plenty of other Vietnamese food that is WAY better. Bún bò Huế broth packs more of a punch with the use of shrimp paste, pork bones, and chile paste. Add the yellow onion halves and 1 tablespoon salt. If you can’t find banana flower, move on. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Subscribe to my newsletter! Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. I’m planning on making this for a potluck and wanted to what’s ideal? Cover with cold water and bring to a boil over high heat. This is meant to be added to your bowl of soup just before eating it. Ingredients: For the broth: 4 pounds beef leg bones, cut into 2- to 3-inch pieces 1-½ pound boneless beef shank, halved crosswise ¾ pound boneless pork leg with skin and fat 2 tablespoons canola or other neutral oil 2 yellow onions, cut into 1-inch chunks 1 tablespoon annatto seeds 1-gallon water In our recipe below, we use pork hocks, Huế style pork sausage, and congealed pork blood. Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. Shh! One question, do you have a recipe for the spicy chili paste? Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. … While writing this, my bbh pot is simmering. It is kinda like BBH Mexican style, complete with stuff to add in, but lacking noodles, of course. I’m not sure America is ready for this as a mainstay yet, whereas pho’s concept is easily recognizable and pitched as beef or chicken noodle soup. Cut the corn into 1-inch slices as … Pour the shrimp water into the large pot of stock, leaving the fine solids behind. Thank you very much for the recipe and assembling steps. I’m used to having it with a regular pepper-spiced sausage yes! This recipe was incredibly easy to follow and the result was amazing. Turn off the heat and add the vermicelli noodles. , my american husband loves the blood, but it has to be really good. The aroma of beef and lemongrass is in the air ? Let boil for a few minutes, then remove from the heat. Quarter the peeled stalks lengthwise and then slice thinly across. LOL! The easiest thing to do is just buy it already cooked and boil just to heat it up. Servings: 8. Slice beef shank thinly, cube pork blood, slice the cha. It’s kinda dense, slightly chewy and holds its shape when bitten. I do agree with Nha Le… add shrimp paste to the broth and it makes it so much better (Boil the shrimp paste with a small pot of water and only pour in the clear broth). Give me the cheap bamboo chopsticks every time! Thanks a bunch ! I just discovered your website. I can’t help but picture Ricky Martin though. Hang, good to hear from you! Put the pork leg, beef shank, and beef chuck into a big soup pan and add water until … Make the aromatics & coloring then add it to the pot. Lez get cookin! Just came across your recipe and so glad I did. I’m confused, what am I suppose to do with the banana flower after I prep it? To have this soup less spicy, you can omit the chiles. Like this recipe? Would highly recommend if you have the time. Bone Broth (Differences & Substitutions), Miến Gà Recipe (Vietnamese Chicken Soup w/ Glass Noodles). Yum! Periodically skim the foam and some, but not all, of the fat. Adjust seasoning and add water to the broth pot if necessary. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Details recipe preparation time : … I consulted my favorite Vietnamese cook–Mom–on how to make bún bò Huế. The broth in phở is typically all beef, or all chicken, and served with cuts of meat from the same animal, while bún bò Huế typically uses both beef and pork in the same broth. I’m not kidding.”. Shortcut Bun Bo Hue (Vietnamese Beef and Pork... Pho Ga (Vietnamese Chicken Noodle Soup) Recipe, Pho (Vietnamese Beef and Rice-Noodle Soup) Recipe, Simple Vietnamese Pork Noodle Bowl Recipe. Rinse off the bones and meat and put them back into the pot. Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Add the seasoning. My son starts to love eating BBH (every single day if he can) after 8 years of convincing him that BBH is better than Phở. Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes. We tried your recipe today and it was excellent! Since my husband and I are inside most of the day, we took advantage of the time to cook something we’ve been craving for awhile. Any help would be appreciated! It could be because my mom didn’t make it right (bland) or my tastebuds weren’t quite developed back then. This Central Vietnamese soup is paired with tender slices of beef and pork, then topped with lots of fresh herbs. To cook the beef/pork blood (huyet) Carefully cut the block of pork blood into thirds if it’s too big. One thing that my girlfriend added was pineapple! The pork should be done after about an hour, the beef can vary between 2-3 hours. Lets start with the noodles: phở is actually named after the flat noodles in this soup, while bún bò Huế uses round noodles. For the satay: Heat the vegetable oil in a medium skillet over medium heat. Sounds kinda like what you hot sauce fiends out there do yeah? Do you have any recipes in Vietnamese? Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. Would love to have it! I hope to see you make the blood sausage and put it in chao. It is a nice changeup from pho–thanks for sharing Christina . I love BBH except for 2 things: the blood (!) Lol. https://www.epicurious.com/recipes/food/views/bun-bo-hue-51115000 An authentic component of BBH is cubes of congealed pork blood. I even found this at a local Persian market! Serve with the reserved satay and suggested garnishes on the side. Bún Bò Huế Recipe – Spicy Beef & Pork Noodle Soup. The Bun Bo Hue-style is gastronomic dish typical of the central region of Hue consisting of a hot soup noodle made from rice paste (Bun, also called noodles), along with various vegetables that give flavor and aroma (the main, citronella), ginger, onion, pepper, a little spicy (either chili or chilli seeds), beef (Bo) and knuckle or pig's trotters. I have just one question. If making BBH just for myself, I’d forfeit my chances with Bourdain and skip the pork blood. Thank you for sharing Huy and I will be sure to check out your other recipes! Unless it’s a Huế-specific restaurant, shops don’t bother serving this because it’s pricey and troublesome to prepare. Copyright © 2021 Hungry Huy. Often "Bun Bo Hue" will be printed on the noodle package. Hey Huy, Thanks for sharing this recipe. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Did you get a chance to post your recipe for the spicy chili to go with bbh? Add shallots and garlic, sauté until brown. By the way, have you tried Menudo? But I have friends who made this and I eventually waded my tastebuds back into testing this soup out again and now think it’s better than pho. Scoop out the bones and meat into the colander and discard the water. My mom believes there’s no real reason for it other than trying to boost flavor when there weren’t other options. Grab three stalks of lemongrass, … BBH doesn’t get enough of a chance though since people just don’t know about it. Just a bit on the side, but are you interested in becoming our recipe partner? Privacy Policy. Thanks for taking the time to show us this great recipe, Huy. Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Huế also just happens to be the origin of many of my favorite dishes. Thanks a lot Daisy–yep lots more recipes on the way! and I have so much trouble picking up the noodles with those slick plastic chopsticks. I don’t know about completely dismissing pho here, but BBH is great.This is something I’ve noticed about myself too–a change in taste preferences over time but ever so slowly. Bun Bo Hue is a spicy soup with rice noodles and pork leg, typical of the region in the center of Vietnam, Hue, here's the Bun Bo Hue recipe for two people. https://www.sbs.com.au/food/recipes/hue-beef-noodle-soup-bun-bo-hue 2 days? Remove any dried outer leaves from the lemongrass and cut off the dried tips at the top. In Vietnam, we added some shrimp paste – mắm ruốc, to the broth. I’m glad your tastebuds waded back, or else you’d be missing out! Copyright 2016 Television Food Network, G.P. Wash the pot. Phở is not lacking in flavor by any means, as it can be incredibly rich and satisfying in its own way. Prepare your bowl of lemon water, then remove all the petals. Skim off the foam. ?. I’m making your Bun Bo Hue today! For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. DIRECTIONS. Vegetarians beware. BBH has a few curveballs that could be holding it back from quicker adoption: shrimp paste and pork blood. Pour hot broth into the bowls to completely cover the noodles. So, I’m hoping for the same result. Turn off the heat and remove half of the satay for serving. Very easy to understand and the pictures are helpful! Drain and rinse thoroughly under running water. Bring a second, larger pot … Props to your hubs though . All rights reserved. Mì Khô Xá Xíu Recipe (Vietnamese Dry Noodles w/Char Siu Pork), Chicken Phở Recipe (Easy Vietnamese Phở Gà), Broth vs. Stock vs. About Me. I actually called my mom who is Huy and she mentioned that they add pineapple for sweetness and to also tenderize the meat. Bun bo hue is truly special and you have a great recipe. Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. What’s the Banana Floor? Seems like this is becoming more popular in Vietnamese markets in the last few years. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . If I wrote recipes in Vietnamese it would ensure many disaster stories :), nope sorry! Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. The noodles should just be made according to the packaging. The central Vietnamese city of Hue, once the capital of Vietnam and still known as the Imperial City, has a distinctive cuisine full of diminutive rolls, savory pancakes, dumplings, skewers and other snacky bites. Sorry for the delay in my new video. The broth for Bun Bo Hue is prepared by slowly simmering various types of beef and pork bones (ox tail, beef shank, pork neck bones, pork feet, and pork knuckles/ham hocks) and loads of lemon grass. Add all of this to the pot of broth for color. Clean the meat. And what do I take out to make it not so spicy? Wash the pot. What do I do with it? “The water in pho is usually clear, but in bun bo hue it’s blurry and textured,” says Vu. Your email address will not be published. The final touch will be how much spicy chile paste you add to the soup, and a spritz of lime if you prefer. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. … Scoop out the seeds with a spoon and discard. I feel ya, sneaking off to make a sandwich (or picking up fast food) was most of childhood, sadly. Oops, I meant your Bun Thit Nuong recipe…not Pho. Sign up for the Recipe of the Day Newsletter Privacy Policy. A nice pair of wood ones are good to keep around. When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve. Assemble your bowl, and serve with herbs and veg on a side platter. The city of Huế was put on the map as Vietnam’s capital in 1802 when the Nguyen Dynasty seized control of the country and ruled from this central city. Cover with cold water and bring to a boil over high heat. Cách nấu bún bò huế thơm ngon chuẩn vị miền Trung, với gân, nạm bò, chân giò ăn cùng với nước lèo béo ngậy đặc trưng của xứ Huế sẽ làm bạn không thể quên. It’s a rich and spicy soup with deep layers of flavor. It has a lot of familiar and identifiable ingredients–a good step in getting people to eat something new. Love your recipes. Yes, I'd like to get updates by e-mail from Hungry Huy! If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass. Weirdly enough, I hated eating bun bo Hue when I was a kid. We even see Anthony Bourdain in Part Unknown: Hue, Vietnam sitting on sidewalks in a corner of peaceful Hue to eat Bun Bo. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm. Heyo Tracy! To hear its like BBH is a good sign though, I’ll have to try it sometime. It’s kinda funny “bún bò Huế” means Huế beef noodle soup, but it can have just as much or even more pork than it does beef. In this episode I show you how to make The instructions are not overly complicated for rookies like myself and it turned out great. And to find out subleties that make BBH authentic. I like it and most important, my son loves it! Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Bún bò Huế is a hidden Vietnamese gem that has yet to “make it” in mainstream American cuisine. Because if she doesn’t like this, there’s no hope of a relationship. While pho recipes season the broth with star anise and cinnamon, it’s lemongrass that helps perk up the bun bo hue with a jolt of freshness and an almost minty aroma. After all the meat has removed, let it cool, then slice it. This spicy and slightly sweet soup hails from the city of Hue located in central Vietnam, which has long been associated with cuisine fit for the former royal court. In my family and friend groups there’s always a spectrum of spicyness people can handle. The H in Huế is silent. Before serving, taste the broth and add more seasoning, if necessary. Best bun bo Hue They taste bitter! We want to … You can find these in Vietnamese, Chinese, Thai and other Asian markets. I’m glad you’ll eat it now though! If she said, ‘Oh, I don’t know, there’s blood and stuff in there,’ that would be a relationship-ender to me. With chopsticks and soup spoon! If you use the raw type like we did for this recipe, cut into 1″ cubes and boil for 30-45 minutes. You coagulate it by sitting fresh blood in a container, then boiling with salt to solidify it. This city is responsible for bánh nậm, bánh bột lọc, cơm hến (omg), and of course bún bò Huế. Required fields are marked *. Prepare a pot of water half way full with about 2 gallons of water. if it was what was for dinner, i would make myself a sandwich while the rest of the family ate it. Let boil for a few minutes, then remove from the heat. I have a recipe for the spicy chile paste that goes with BBH… I promise your sweat glands it’s coming soon! All rights reserved. This name can easily be broken down as Bún means noodles, Bò means beef, … Your recipes are so great! Hi, anh Huy! I share Vietnamese, Filipino, Chinese, and many other tasty recipes. Bring a small pot of water to the boil and blanch the oxtails for 5 minutes. Phở has claimed some serious territory here and has grown popular quickly, so why isn’t its equally spicy and attractive cousin allowed to join the party? Many Hue food blogs about raves about this Hue specialty to be the best soup in the world. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. How far in advanced can you make the broth? Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon. You can still make some amazing BBH without it. Also adding daikon and pineapple really sweeten the broth. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) halved, to be removed from the broth after fully cooked. Discard all the little fronds (the mini banana-like fellas). Scoop out the bones and meat into the colander and discard the water. i have since grown to like it somewhat, but i do have a preference for pho…, Haha thanks for sharing Lan! This city has a reputation for having spicy foods–not something as common with other Vietnamese cuisine. we’ve been to dive places where the blood in the bbh isn’t great, which ruins the bowl. Simmer for 15 minutes for the flavors to meld. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours. Can’t wait to try this recipe! A rich and flavorful Vietnamese soup that is absoultely loaded with aromatics, pork flavor and meat with a refreshing contrast of crisp and light veggies and a spritz of lemon. I promise you’ll love this version! Similar to pho, the broth is made by simmering beef bones (or sometimes pork bones)—the longer the better—and is seasoned with a combination of lemongrass, fermented shrimp paste, sugar, and chili oil, giving it a heat not found in authentic pho. My aunt cooks a lot of vegetarian food and uses mushroom powder instead of MSG. Not saying much as I never understood the passion over pho as it is not even the most delicious Vietnamese food or meal. Huế is a city in central Vietnam from where this noodle soup originates. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm. Sign up for our weekly newsletter and never miss another recipe! Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Bun Bo Hue (Vietnamese Beef and Pork Noodle Soup), Shortcut Bun Bo Hue (Vietnamese Beef and Pork Noodle Soup). It is awesome! Vietnamese Spicy Beef Noodle Soup / Bún bò Huế is pronounded as “Boon + Bo + way”. Bun bo hue, also a Vietnamese soup with vermicelli noodles, originated in the central Vietnamese city Hue. Meanwhile, bring a large pot of water to a boil. Bring to a boil then drop the heat to medium-high to maintain a low boil. Yes. “Bún bò Huế” literally translates to Huế beef noodle soup. Prepare the noodles, shred the cabbage and … Sorry if that wasn’t clear! Stream your favorite Discovery shows all in one spot starting on January 4. Recipe by PalatablePastime My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. It wasn’t until I was into my 40s that I tried it again and love it. I love bun bo hue, especially when you eat it with bap chuoi and rau muong bao This recipe is so straight-forward and easy to follow. Thank YOU for sharing with us, and I’m glad you enjoyed it Monika! Simmer for 5 minutes to infuse, then strain back into the pot with the broth. . I'm here to help, so leave a comment with any questions! Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Boil noodles according to package instructions. Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. So many things! The longer you boil the softer it gets, and it will keep cooking a bit after you remove it from the water as long as its hot. On a recent episode of Parts Unknown, Anthony Bourdain dishes on what he needs in a romantic partner: “I would definitely bring a date for [bun bo hue]. Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds. Ahhh, so you’re supposed to remove the anatto seeds after sauteing… My mother left that part out so my BBH has always had red flakes you kind of had to spit out or try to ignore…. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. I didn’t think it was the recipe; however, I thought maybe I didn’t follow the recipe correctly. Thank you for your patience! I used an 8 quart pot, and added water to cover the meat. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass. For the broth: Place a large colander in the sink. Looks delicious and can not wait to try it. Fill with fresh cold water to cover by 1 inch. https://www.greatbritishchefs.com/recipes/bun-bo-hue-recipe Glad it turned out well, let me know if you have any questions about the other recipes . Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Thank you for sharing Janet! However, the bún bò Huế broth base we make below, I like to make it not spicy at all. Reserve the sliced lemongrass for the satay. I am teaching a health class and need to find recipes IN Vietnamese that are culturally preferred by my students. Yep agreed that having one off ingredient for a recipe can sometimes throw the whole dish. Drain very well, and divide among 8 bowls. Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. This is a neat addition to this dish but is by no means required. https://www.chowhound.com/food-news/221273/how-to-make-bun-bo-hue I’m not a fan of blood in general, but love it in porridge (although most people I know only use blood chunks, I remember eating it with the broken up pieces of blood sausage…yummy with all the aromatics and herbs. Peel and cut the carrot, radish, pear, and leak into 1-inch slices. For the broth: Place a large colander in the sink. I'm Huy! Another interesting & traditional ingredient in this soup is sliced banana flower (or banana blossoms). © 2021 Discovery or its subsidiaries and affiliates. This recipe looks great! If you don’t have access to these blossoms, you can do as the restaurants do and use red cabbage as a stand-in. (Do not remove the oxtails or pork neck bones at this stage, if using.) One of the top Hue local food you must try is the Bun Bo Hue, or the Hue Beef Noodle Soup. Hi Huy, Thank you for sharing your recipe for Bun Bo Hue, are you able to show us how to prepare your noodles to be so soft, as I think the noodles is one of the most important aspect of the dish? Get weekly recipe updatessent to your inbox! As for the chao, yup. Hi everyone! Tried your Pho recipe a few months ago for some of my Vietnamese friends. Yes, traditionally, and typically. Can you share it please ? Getting something a picky kid likes right seems like a huge achievement–awesome! personally, i don’t like it, and confession: i didn’t like bbh growing up. So friggin good! I’ve always grown up nearby Vietnamese and Mexican neighborhoods but still have not given menudo a shot. If you leave the broth at 0 spice, and leave the spicy chile paste on the side, each person can make it as spicy as they like. I look forward to more recipes in the future . But really, prepare a bowl with the soup and broth, add as little or as much meat as you’d like, then top it off with the veggies listed below: mint, Thai basil, bean sprouts, and banana flower. The lemon keeps the petals from browning and removes some of its bitter taste. Thank you, Your email address will not be published. Bring to a boil and reduce to a simmer. I would say Pozole might be considered more like BBH, and Menudo more like Pho…. Bun Bo Hue Chay (Vegetarian Spicy Noodle Soup) | Wok and Kin One comment was, “wow, just like Mom’s”!! Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. Some people like to add more in there bowl. chả Huế, which has garlic and whole peppercorns.