Vietnamese – Bun Bo Hue

Bún Bò Huế is a spicy and flavorful Vietnamese noodle soup that originates from Hue, a city in central Vietnam. The dish is known for its rich, aromatic broth, and is typically made with beef (bò) and vermicelli noodles (bún). It combines the bold flavors of spicy, sour, salty, and umami and is often considered one of the signature dishes of central Vietnamese cuisine.

Key Components:

Broth:
- Beef Bones: The broth is made by simmering beef bones for hours to extract a rich, deep flavor.
- Spices and Aromatics: The broth is seasoned with lemongrass, chili, shrimp paste, and a variety of spices like cinnamon and star anise, giving it a fragrant, spicy, and slightly sour taste.
Noodles (Bún):
- Vermicelli noodles that are thicker and heartier than the ones used in other Vietnamese noodle soups.
Beef:
- The dish typically includes various cuts of beef, such as brisket, shank, or tendons, all cooked in the rich broth.
- Pig’s feet or other meats may also be added in some variations.
Garnishes:
- Herbs: Common garnishes include Vietnamese mint, cilantro, and shredded cabbage.
- Lime wedges, bean sprouts, and chili peppers are typically served on the side, allowing for customization of flavor.
- Chili oil or hoisin sauce can also be added for additional flavor.

Flavor Profile:

Spicy, savory, sour, with a slight umami flavor from the shrimp paste. The broth is the highlight, delivering a deep and complex taste. The dish is often enjoyed for its richness and balance of flavors.

How It’s Served:

The noodles are placed in a bowl, and the hot, aromatic broth is poured over the top.
It’s often served with lime wedges and fresh herbs on the side to enhance the flavor.

Variations:

Bún Bò Huế Chay: A vegetarian version made with tofu and vegetables, replacing the beef and pork.
Bún Bò Huế with Extra Toppings: Some versions include pork or pig’s feet for added richness.