# Bún Bò Huế: The Bold Vietnamese Noodle Soup You Didn’t Realize You Adored
Bún Bò Huế is a bold Vietnamese noodle soup that emerges as one of the finest noodle soups globally. Though it might not share the same popularity as its relative, pho, those who have savored it are aware that Bún Bò Huế is a culinary treasure that deserves attention.
## A Passionate Effort
Crafting a delightful bowl of Bún Bò Huế requires a passionate effort. Homemade soups demand time and dedication, yet the results are substantial. The interplay of flavors and textures—solid and liquid, soft and firm—renders noodle soups a cozy option. For many, myself included, Bún Bò Huế is the quintessential comfort food.
## What is Bún Bò Huế?
If Bún Bò Huế is unfamiliar to you, envision everything you appreciate about pho, but with a spicy kick. Bún Bò Huế can be seen as pho’s spicier, younger sibling. While pho generally includes beef, Bún Bò Huế features both beef and pork, enriched by the fragrant notes of lemongrass and a distinctive satế (chili oil) that imparts its characteristic golden-red color.
## The Taste Profile
The soup boasts a vibrant orange-red hue, a result of a fiery chili oil made from two varieties of chilis, lemongrass, shallots, garlic, and fish sauce. The rice noodles in Bún Bò Huế are thicker and rounder compared to the flat noodles used in pho, offering a gratifying chew. The brisket is tender, and the garnishes enhance freshness, culminating in a dish that is spicy, savory, sour, and sweet—all at once.
## The Roots of Bún Bò Huế
Bún Bò Huế originates from the city of Huế in Central Vietnam. The name translates to “beef noodle soup from Huế.” Originally, it was prepared exclusively with beef, but over the years, it has evolved to include pork hock and ham, enriching its flavor complexity.
## Essential Ingredients
Bún Bò Huế is made up of three principal components: the soup, the satế, and the toppings.
### The Soup
The broth is the soul of Bún Bò Huế and is relatively straightforward to prepare, though it takes time:
– **Oxtail**: Adds a deep beef flavor and collagen for a robust broth.
– **Brisket**: Cooked slowly for tenderness and enhanced taste.
– **Lemongrass**: A vital aromatic that gives a citrus element.
– **Shallots**: Impart a sweet caramel essence.
### The Satế
The satế is a spicy chili oil that enhances the dish’s depth. It’s composed of:
– **Shallots**: For sweetness.
– **Lemongrass**: Contributes freshness.
– **Garlic**: Crucial for flavor.
– **Fresh Thai chilis**: For heat.
– **Chili flakes**: For smokiness and color.
– **Sugar**: Counterbalances the heat.
– **Fish sauce**: Infuses umami.
– **Shrimp paste**: Optional but strongly suggested for enhanced flavor richness.
### The Fillings
The toppings elevate Bún Bò Huế to a distinct level:
– **Vermicelli**: Thick, round rice noodles that are hearty and fulfilling.
– **Brisket**: Sliced and incorporated into the soup.
– **Beef balls**: Chewy and flavorful.
– **Vietnamese ham**: Contributes a unique texture and taste.
– **Banana blossoms**: Introduce crunch and tang.
– **Fresh herbs**: Such as mint, sawtooth coriander, cilantro, and Thai basil, along with lime wedges for a refreshing touch.
## How to Make Bún Bò Huế
Preparing Bún Bò Huế can be organized over two days for a more leisurely cooking process:
### Day 1: Prepare the Soup and Satế
1. **Make the Soup**: Blanch the oxtails, then let them simmer with lemongrass and shallots for several hours. Incorporate the brisket and continue simmering.
2. **Prepare the Satế**: Blend lemongrass, shallots, garlic, and chilis into a paste. Sauté in oil and combine with chili flakes, sugar, fish sauce, and shrimp paste.
### Day 2: Assemble the Dish
1. **Prep the Herbs**: Rinse and chop the herbs and lime.
2. **Heat the Soup**: Warm the broth and add the sliced brisket, beef balls, and ham.
3. **Cook the Noodles**: Boil the vermicelli until soft.
4. **Assemble**: In warmed bowls, layer the noodles, meats,