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Bun Bo Hue Vietnamese soup

Bun-Bo-Hue ingrident

Bun Bo Hue Vietnamese soup

Bún bò Huế is a rich and spicy soup with deep layers of flavor & hidden Vietnamese Gem. This Central Vietnamese soup is paired with tender slices of beef and other meat (Pork is optional), then topped with lots of fresh herbs.
Bun Bo Hue has a lot of familiar and identifiable ingredients–a good step in getting people to eat something new. BBH (Bun Bo Hue) has a few curveballs that could be holding it back from quicker adoption: shrimp paste and pork blood. Folks are missing out!

Origin of Vietnamese soup

Bun bo hue

Huế is popular city, was put on the map as Vietnam’s capital in 1802. The city has a reputation for having spicy foods–not something as common with other Vietnamese cuisine.

Huế also just happens to be the origin of many of my favorite dishes. This city is responsible for bánh nậm, bánh bột lọc, cơm hến (omg), and of course bún bò Huế.

Bananas Flower is interesting ingredient

Another interesting & traditional ingredient of  Bun Bo Hue Vietnamese soup here is sliced banana flower (or banana blossoms). You can find these in Vietnamese, Chinese, Thai and other Asian markets. I even found this at a local Persian market!

Bowl of lemon water is prepared, then remove all the petals. All the little fronds (the mini banana-like fellas) are discarded. The lemon keeps the petals from browning and removes some of its bitter taste.

Unless it’s a Huế-specific restaurant, shops don’t bother serving this because it’s pricey and troublesome to prepare. Xuyen Vietnamese Café offer best Bun Bo Hue Vietnamese soup in the Gladstone & Missori a few minute drive from Midtown Kansas City.

Traditionally made with Pork Blood

Pork Blood also added for make it chewy. It is optional for you to add pork blood.

Ingredients of Bun Bo Hue

Bun-Bo-Hue ingrident

Beef shank
Oxtail
Pork hocks (optional)
block of pork blood (Optional)
Broth base & Seasoning
8 qt pot. add meat, water to fill qt pot to the rim
2 12-ounce cans chicken broth
10-12 stalks lemongrass. Remove the leafy tops, smash the roots (~1lb)
2 large onions, halved. For sweetness, not eating–remove from the broth after it’s fully cooked.
3 tablespoons salt
2 tablespoons sugar
2 tablespoons shrimp paste (Lee Kum Kee brand)
3-4 tablespoons fishsauce
2 teaspoons MSG (if you’re not using oxtail, use 4 teaspoons here)
Aromatics & Color
3 tablespoons anatto seeds
3 tablespoons oil
2 tablespoons shallot (takes longer to brown), optional
2 tablespoons garlic
Herbs & Veg
mint
basil
bean sprouts
birds eye chile or jalapeno
lime
Banana Flower
banana flower
2 cups water
juice of 1 lemon (optional)
Noodles
1 package dried rice noodle, medium or large thickness

 

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Categories : Vietnamese Foods

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