Hue Imperial Rice Noodle Soup

Introduction to Hue Imperial Rice Noodle Soup

Hue Imperial Rice Noodle Soup, also known as "Bún Bò Huế," is a rich and spicy noodle soup that originates from the city of Hue in Central Vietnam. Known for its balance of spicy, sour, salty, and umami flavors, this soup is an iconic dish representing the culinary prowess of the former royal capital of Vietnam. Hue's cuisine is known for its meticulous preparation and presentation, a legacy of the royal kitchens that once served the Vietnamese monarchy.

This vibrant dish is not only beloved in its home city but has gained popularity throughout Vietnam and around the world. The hallmark of this dish is its complex broth, which is fragranced with lemongrass, ginger, and fermented shrimp paste, providing a depth of flavor that is both aromatic and robust. Served with tender rice noodles, it is a comforting and nourishing meal perfect for any occasion.

Ingredients

1. Beef bones
2. Pork hock
3. Lemongrass
4. Ginger
5. Onion
6. Fish sauce
7. Fermented shrimp paste
8. Rice noodles
9. Beef shank
10. Banana blossoms
11. Mint leaves
12. Cilantro
13. Bean sprouts
14. Lime wedges
15. Chili paste
16. Sugar
17. Salt

Preparation

Step 1: Preparing the Broth

Start by thoroughly washing beef bones and pork hock to remove impurities. Boil a pot of water and add the beef bones and pork hock for about 5 minutes, then discard the water. This process helps to ensure the final broth is clear.

Step 2: Simmering the Broth

In a large pot, add the blanched beef bones and pork hock, fill with about 4 liters of water, and bring to a gentle simmer. As the broth simmers, occasionally skim any foam that rises to the surface. This should take about 3-4 hours.

Add bruised lemongrass stalks, sliced ginger, and peeled whole onion to the pot. These aromatics will give the soup its signature fragrance and flavor.

Step 3: Seasoning the Broth

After simmering for the suggested time, season the broth with fish sauce, 1-2 tablespoons of fermented shrimp paste, and some sugar to your taste. The shrimp paste will add a distinctive umami depth to your soup.

Cooking Process

Step 1: Preparing the Noodles and Meat

Cook the rice noodles according to the package instructions, then drain and rinse under cold water to stop them cooking further. Set aside.

Slice the beef shank thinly. You can either cook these directly in the broth for a few minutes until tender or serve them raw to be cooked by the hot broth in each individual serving bowl.

Step 2: Assembling the Soup

Place a portion of the rice noodles in each serving bowl. Top with thin slices of beef shank.

Ladle the hot broth over the noodles and meat, making sure to include some of the softened vegetables and bits of meat from the broth for added flavor.

How to Enjoy Hue Imperial Rice Noodle Soup

To enjoy your Hue Imperial Rice Noodle Soup to the fullest, garnish each bowl with fresh slices of banana blossoms, sprigs of mint leaves, cilantro, and a handful of bean sprouts. Squeeze lime wedges over the top for a burst of freshness and adjust the heat with some chili paste to taste. Serve hot and enjoy as a comforting meal that embodies the rich culinary tradition of Hue.

Cooking Timer - Track your cooking times to ensure the perfect broth and noodle texture with this handy timer.