Bun Bo Hue
Pho's louder cousin from Hue: lemongrass, chilli oil and a broth that arrives with opinions. The traditional version simmers bones for hours, so we borrow good stock and build the flavour on top, fast.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Simmer the stock with the lemongrass, onion, fish sauce, shrimp paste and sugar over medium heat for 12 minutes so the lemongrass has time to give everything up.
While that goes, boil the thick rice noodles for 6 to 8 minutes until tender to the bite, then drain and rinse.
Remove the lemongrass and stir the chilli oil into the broth, then taste and push the salt and heat as far as you like it.
Bring the broth back to a hard boil and drop in the sliced beef for 60 to 90 seconds, until no red remains and the slices are firm.
Divide the noodles between bowls and ladle over the boiling broth and beef.
Finish with raw onion slices, herbs and a lime wedge that you should absolutely use.
Read all that and thought “absolutely not”?
Completely fair. Bun Bo Hue is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.