Dishes · A classic of Vietnamese · Huế
Bún bò Huế
Thick, round rice noodles in a beef and pork broth sharp with lemongrass, deepened with fermented shrimp paste and reddened with chilli oil.
What makes it bún bò huế
- Thick, round bún noodles, slippery and chewy.
- Lemongrass and mắm ruốc in the broth.
- Chilli oil on top, and a plate of herbs, shredded banana blossom and lime alongside.
Where it comes from
Huế was the seat of the Nguyễn emperors until 1945, and the city is known for food that is hotter and more finely made than elsewhere in Vietnam. Bún bò Huế is its best-known bowl — to many people there, a better breakfast than phở.
Its broth is built on beef shank and pork bones, scented with lemongrass and seasoned with mắm ruốc, a pungent fermented shrimp paste; annatto and chilli oil turn it red.
How it varies
- With giò heo
- Pork knuckle, the usual addition.
- With huyết
- Cubes of set pork blood, for those who like it.
Be the first here
Start your own bún bò huếNo one here has made bún bò huế yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.No one here has made it yetVietnameseCao lầuFirm, yellowish noodles with slices of soy-braised pork, crisp squares of fried noodle dough and herbs, in just a spoonful of rich broth.No one here has made it yet