Vietnam
Bún Bò Huế
The fiery beef noodle soup of the imperial city
From Huế, the old imperial city of central Vietnam, comes this bolder, spicier sister of pho. Its hallmarks are thick rice noodles, lemongrass and a broth with chilli oil and fermented shrimp paste.
It is heartier and more complex than pho – a dish many Vietnamese rate even higher. Spicy, aromatic and deep.
Ingredients
- Beef shank & bones1 kg
- Thick rice noodles (bún)400 g
- Lemongrass4 stalks
- Mắm ruốc (shrimp paste)1 tbsp
- Chilli oil & annatto2 tbsp
- Fish sauce3 tbsp
- Herbs, lime, bean sproutsto serve
★ = available authentic in the Asia Boutique
Preparation
Blanch the beef, simmer with crushed lemongrass for 1.5 hrs.
Dissolve the shrimp paste in water, add the clarified liquid to the broth.
Season and colour with fish sauce, chilli oil and annatto.
Cook the rice noodles separately.
Plate noodles, meat and broth, serve with herbs, lime and bean sprouts.
Make it original
Lemongrass, fermented shrimp paste and fish sauce make the unmistakable taste. Available in the Asia Boutique.