Recipe: Vietnamese spicy lemongrass beef noodle soup | Bun bo Hue
Following my trip to Danang where I had one of the best bowls of bun bo Hue at Ba Dieu, I’m going to share with you my recipe for this spicy lemongrass beef noodle soup, which I learned from my Aunt Carol.
Bun bo Hue is one of my favorite Vietnamese noodle soups. Growing up, I loved it more than pho (but only if my mama made it less spicy for my sensitive tastebuds). The broth consists of boiled beef and pork bones with hints of lemongrass, fish sauce, shrimp paste, and peppers. It’s a rich and complex bowl of soup (which is why on a weekly basis, I prefer the lighter, easily digestible pho) but bun bo Hue was considered one of my favorite childhood treats.
Bun bo Hue is named for the Hue region of Vietnam from which it came. Hue is located in the central part of the country, and it is where royalty lived way back when Vietnam had kings. Every region has its own distinct cuisine, and in Hue, food is often spicy and incredibly flavorful, like a punch to the palate. This noodle soup is no different—it’s robust, deep, and amazing.