🍜 Bún bò Huế

Name: Bún bò Huế
Total time: 180 min
Yield: 6
Cuisine: Vietnam · Huế
Ingredients: 500 g beef shank; 500 g pork knuckle or pork shoulder; 600 g thick round rice vermicelli; 4 lemongrass stalks, bruised; 2 tbsp fermented shrimp paste; 2 tbsp chili flakes fried in 2 tbsp oil; 1 onion, salt, sugar, herbs and lime to serve

Origin: Vietnam · Huế

935kcal

per serving · 550 g

170kcal

per 100 g

55 gProtein10 g / 100 g

28 gFat5 g / 100 g

110 gCarbs20 g / 100 g

Bún bò Huế is a spicy rice-vermicelli soup from central Vietnam: a deep broth of beef and pork bones scented with lemongrass, chili and fermented shrimp paste, served over thick round rice vermicelli. Slices of beef shank and pork knuckle sit on top. It is bold, aromatic and fiery, eaten with fresh herbs, lime and bean sprouts.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork, shrimp paste

Not veganbecause of: beef, pork, shrimp paste

Contains porkbecause of: pork

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

rice noodlesbeefporklemongrasschili peppershrimp paste

Recipe

6 servings180 min

Ingredients

500 g beef shank
500 g pork knuckle or pork shoulder
600 g thick round rice vermicelli
4 lemongrass stalks, bruised
2 tbsp fermented shrimp paste
2 tbsp chili flakes fried in 2 tbsp oil
1 onion, salt, sugar, herbs and lime to serve

Method

Blanch the beef and pork, rinse, then cover with 4 l fresh water.
Add the lemongrass and onion and simmer for 2–2½ hours, skimming.
Dissolve the shrimp paste in a little water, let it settle and add the clear liquid to the broth; season with salt and sugar.
Lift out and slice the meat; stir the chili oil into the broth.
Cook the vermicelli, divide into bowls, add meat and ladle over hot broth; serve with herbs and lime.

How to make it lighter

Skim the fat off the broth after chilling it — it lifts off easily once cold.
Use more beef shank and less pork knuckle for a leaner bowl.
Add extra bean sprouts and herbs and fewer vermicelli.

History

The soup comes from Huế, the former imperial capital of Vietnam, and reflects the city's taste for spicy, strongly seasoned food. It is now served across Vietnam and in Vietnamese communities abroad, often as a heartier rival to phở.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →