Bún bò Huế

History and Regional Versions

Bún bò Huế, as its name suggests, is a dish consisting of rice noodles (bún) served with beef (bò), created in Huế around the late 16th and early 17th centuries, when the city was ruled by the Nguyễn lords. Before that, after spiritual ceremonies, villagers would often use leftover beef to make broth and eat it with sticky rice. Later, with the development of the rice noodle-making village in Vân Cù (10km northwest of the imperial city), famous for its white, elastic rice noodles that absorb broth well and don’t break apart, chefs began using its rice noodles instead of sticky rice. As the dish became more popular, new toppings such as pork leg, crab ball, and various herbs were added.

The most distinctive feature of bún bò Huế’s broth is the combination of the pungent aroma of lemongrass and the rich, deep flavor of Huế-style fermented shrimp paste (mắm ruốc Huế). The main differences between regional versions lie in the toppings, with crab balls being replaced by pork sausage (chả lụa) and pork leg in the Sài Gòn version. Additionally, Sài Gòn chefs add cashew oil to give the broth a richer, more lustrous consistency. In the Hà Nội version, the broth is simmered from beef shank and tendons for a sweeter flavor. Furthermore, the crab balls in the original version are replaced with meatballs.

The version of bún bò Huế at Thìa Gỗ closely follows the Hue version but incorporates some differences from both the Hà Nội and Sài Gòn versions, while still catering to a pork-free diet. First, the broth is simmered from cut beef bones and beef tendons for a sweet flavor similar to the Hà Nội version. Additionally, the dish is served with thick rice noodles and chili oil, just like the Sài Gòn version.

How to Prepare

First, the beef bones and cuts of meat are blanched in boiling water to remove impurities. The chef simmers the bones over low heat for several hours with crushed lemongrass and onions to create a naturally sweet flavor. Huế-style shrimp paste (mắm ruốc Huế) is mixed with cold water, allowed to settle, and then the clear liquid is added to the broth. Annatto oil is added last to create a glossy red film. When serving, thick rice noodles are blanched and placed in a bowl, topped with beef, beef tendons, and a mixture of chopped scallions and sawtooth coriander, then the boiling broth is poured over the noodles until they are completely covered.

How to Eat

Before eating, add a little fresh lime juice, a few slices of chili, shredded banana blossom, bean sprouts, and Thai basil to your bowl. Mix the ingredients well with chopsticks until the vegetables are slightly wilted in the hot broth. Then, add chili oil to your bún bò Huế to enjoy.