Bun Bo Hue is a famous and delicious dish from Hue, a city located in central Vietnam. It’s known for its bold and spicy flavors, and it’s considered one of the great dishes of Hue cuisine.

Bún Bò Huế is a popular Vietnamese spicy beef noodle soup meant Hue beef noodle soup, contain rice vermicelli and beef. Bún Bò Huế originally from Hue that why its name to recognized as a label

First of all, Hue was an old capital in central of Vietnam has the cooking style of the former royal cooking. Therefore, the dish is famous for its balance of spicy, sour, salty and sweet flavors. And the special flavor of Bun Bo Hue is that of bone, lemongrass and shrimp paste. Another, compared to Phở in the North or B ún riêu in the South, the noodles are thicker and round shaped

Here’s a brief overview of Bun Bo Hue:

Ingredients: The primary ingredients for Bun Bo Hue include beef (usually beef shank, oxtail, and sometimes pork hock), rice vermicelli noodles, lemongrass, shrimp paste, and a variety of herbs and vegetables such as bean sprouts, cilantro, mint leaves, and lime wedges.

Broth: The broth is the heart of Bun Bo Hue. It’s a rich and flavorful soup made by simmering beef bones and aromatic spices like lemongrass, ginger, and shrimp paste. The result is a spicy and slightly sweet broth that has a deep umami flavor.

Meat: The dish typically includes thinly sliced beef shank and chunks of oxtail. Sometimes, pork hock or pork blood cubes are added as well. The meat is usually pre-cooked and then added to the hot broth just before serving.

Noodles: Bun Bo Hue is traditionally served with thick rice vermicelli noodles, which are quite distinct from the thin rice noodles used in other Vietnamese dishes like pho. These noodles are robust and chewy, providing a satisfying texture.

Garnishes: Bun Bo Hue is served with a variety of fresh herbs and vegetables. Diners can customize their bowls with bean sprouts, lime wedges, thinly sliced banana blossoms, cilantro, mint, and Thai basil leaves. These garnishes add freshness and balance to the spicy broth.

Spice Level: One of the defining characteristics of Bun Bo Hue is its spiciness. The level of spiciness can vary from place to place, but it’s typically quite hot. Diners can adjust the spice level to their taste by adding chili sauce or fresh chili slices.

Condiments: Accompanying condiments often include shrimp paste (mam ruoc), which is mixed with garlic and chili to create a flavorful dipping sauce. This sauce adds depth and complexity to the dish.

Bun Bo Hue is a flavorful and hearty noodle soup that offers a taste of central Vietnamese cuisine. While it can be quite spicy, the balance of flavors and textures makes it a popular and beloved dish both in Vietnam and among international food enthusiasts. If you have the opportunity to try it, I highly recommend doing so to experience the unique flavors of Hue cuisine.