Travel to Vietnam for a spicy, soul-warming bowl of bún bò Huế.
Do you ever feel like you’re caught in an all-too-predictable routine of dinner recipes? There’s nothing wrong with gravitating toward easy, comforting meals, but sometimes this can get a bit boring. In these situations, it helps to bring in something bold and exotic to break you out of a monotonous mold.
For instance, if you’re unfamiliar with Vietnamese cooking, why not bring some bún bò Huế into your life? This beef and noodle soup is a classic in its home nation, but it may be your first introduction to Vietnam’s rich culinary legacy. Plus, since bún bò Huế shares some similarities with a hearty beef stew, it’s easy to ease into a new world of flavors.
And if you aren’t too daring with your dinners, please don’t worry! I’m going to leave out some traditional ingredients that may be a bit too hard to find or tough to stomach… like coagulated pork blood.
So, if you’re looking for a filling, comforting, and spicy version of beef and noodle soup, bún bò Huế may be calling your name!
Is Bún Bò Huế Healthy?
Bún bò Huế certainly has a lot of protein from the meat and some nutrients from spices and herbs like garlic and cilantro. But is it healthy? Well, there are a few features that may put some health-conscious foodies off when considering this recipe. For instance, beef shanks and brisket have quite a bit of saturated fat, and there’s a considerable amount of sodium in ingredients like fish sauce.
If you’re concerned about the less healthy aspects of bún bò Huế, there are a few simple swaps to consider. First, you could use leaner cuts of beef or opt for pork loin or pork tenderloin to reduce fat content. While not traditional, you could also cut the beef and add leaner proteins like tofu. When making this recipe, it’s also a good idea to look for a low-sodium version of fish sauce. If no low-sodium fish sauces are available, consider swapping with a low-sodium soy sauce or liquid aminos.
How Is Bún Bò Huế Different From Phở?
Foodies “in the know” are probably already aware of phở, but for those unfamiliar with it, phở is another staple soup in Vietnamese cuisine. Since these recipes hail from Vietnam and incorporate similar ingredients into their broths, it’s easy to see why people frequently ask what makes these soups different.
The simple answer is that phở is a milder and fragrant soup, while bún bò Huế has a bold and spicy broth. Phở also distinguishes itself from bún bò Huế by using thinner rice noodles and featuring the spice star anise as a significant player. While both of these soups often use beef as their primary protein, it’s more common to find bún bò Huế recipes with some pork.
So, if you’re still interested in trying Vietnamese cuisine but are a bit scared off by bún bò Huế’s spiciness, phở may be the way to go!
Can I Prep This Ahead?
If you’d like to get your bún bò Huế ready ahead of time, it’s perfectly safe to put it in the fridge or freezer in airtight containers. However, for the best texture, please cook the noodles fresh just before you’re ready to serve. The broth and meat in bún bò Huế typically last 3 days in the fridge and 3 months in the freezer.
Serving Suggestions
One easy way to add an extra dimension of flavor to your bún bò Huế is to sprinkle some crispy onions or shallots as a garnish to add extra crunch to the marvelous meat. For sides, consider Smashed Cucumber Salad or Asian Cabbage Salad; both are great ways to add extra nutrition to this meal. If you crave a classic soup and sandwich lunch and want something else Vietnamese, try a Bánh Mì Sandwich!
Ingredients
- 2 pounds beef shank
- 1 pound beef brisket
- 4 stalks lemongrass bruised
- 1 large onion quartered
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons annatto seed oil
- 1 tablespoon minced garlic
- 1 tablespoon minced lemongrass
- 1 teaspoon chili flakes
- 14 ounces thick rice vermicelli noodles
- 1 bunch fresh cilantro chopped
- 1 bunch green onions thinly sliced
- 1 lime cut into wedges
- Bean sprouts for garnish
- Fresh Thai basil leaves for garnish
Instructions
- In a large pot, bring 10 cups of water to a boil. Add beef shank and brisket, and simmer for 2 hours until meat is tender.
- Remove the meats from the pot, let cool, then slice thinly. Return the bones to the pot to continue simmering.
- Add lemongrass, onion, fish sauce, sugar, and salt to the pot. Simmer for another hour.
- In a small pan, heat annatto seed oil over medium heat. Add minced garlic, lemongrass, and chili flakes. Cook until fragrant, then add to the soup pot.
- Prepare rice vermicelli noodles according to package instructions.
- Assemble the soup by placing a portion of noodles in each bowl, topping with sliced beef, and ladling hot broth over the top.
- Garnish with cilantro, green onions, a wedge of lime, bean sprouts, and Thai basil leaves.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment