Bun Bo Hue Recipe
Spicy, fiery red, and murky, the appearance of bún bò Huế is almost the antithesis of it’s better known Vietnamese soup counterpart, phở bò, which is valued for it’s clarity and pure clean flavors. Although both have beef as it’s main ingredient, it would be a gross injustice to call a spicy version of pho. It’s an entirely different animal altogether with flavors stewed from the marrows of both beef and pork bones along with stalks of bruised lemongrass. The clear broth is then infused with a spicy and wonderous medley of red annato oil, crushed chile peppers, more lemongrass, along with a generous dollop of pungent minced fish paste. If you’re not already salivating by now, you should be. Ladled over thick rice noodles, common toppings include sliced beef shank, ham hock, cooked pork blood, pork patties called chả Huế, and finally plenty of fresh herbs. Hungry yet?
If you’re from Huế , you’ll just call it bún bò, but anywhere else in the world, you’ll call it bún bò Huế. We just call it pure goodness. You can make this goodness in your own home and it’s not that hard to do. The two main steps are making the broth and seasoning spice. Although the entire process might take about 4-6 hours (sometimes we simmer the broth overnight), the amount of time active cooking is minimal as you’ll see in the video.
Since we always make a huge pot (32 qt) of bún bò Huế, friday or saturday evenings are favorite times undertake this ritual so we can invite friends and family to enjoy over the weekend. Also, a little work goes a long way. The spice mix used to flavor the broth can be kept refrigerated for months to satisfy a bún bò Huế craving any time. To save time, we use a pre-package mix and supplement it with our own spices. Use this recipe as a guide, if you’re using a much smaller pot adjust your ingredients accordingly for smaller portions.
Bun Bo Hue Recipe
Yield: Serves at least 15 large bowls
Ingredients:
broth:
32 qt pot
6 lb pork bones
6 lb beef bones
3 lb beef shank
14 qt water
1-2 lbs sliced ham hocks
1/4 cup salt
1/4 cup sugar
3 tbs fine shrimp paste10-12 stalks of lemongrass, using only the white and green ends, bruise and tie together in bunches
1/4 whole pineapple (fresh if possible)
1 yellow onion, peeledspice mix:
3/4 cup oil (grapeseed or olive oil)
3 tbs annatto seeds
1 packet of bún bò Huế seasoning
2 tbs minced garlic
2 tbs minced shallot
1/4 cup minced lemongrass
2-3 tbs chile pepper flakes (adjust according to your taste)
3 tbs fine shrimp pasteaccompaniments:
bun bo hue noodles, cooked al dente according to directions and drained
precooked pork blood
cha hue or cha lua
sliced cabbage
sliced banana blossom (see this post on how to prepare)
rau ram
bean sprouts
fine shrimp pasteDirections:
clean the bones: In large stock pot, add the pork and beef bones and enough water to cover. Bring to boil and immediately dump out the water and bones in a clean sink, wash the pot and then rinse the bones, placing them back into the pot.
broth: Add bones, water, beef shank, pork hock, lemongrass, pineapple, onion, shrimp paste, salt, and sugar and bring to boil. With a fine mesh strainer occasionally remove any gunk that rises to the top. Then reduce the heat to lowest setting to simmer. The pork hocks should take about 45 min-1 hr to cook--when the skin is tender, remove and set aside. The 3lbs of beef shank takes roughly 3 hrs to cook. To see if the beef shank is cooked, poke a chopstick into the center, it should slide in with minimal pressure. If there is no blood oozing out, then it's done. Remove and place in water bath to avoid discoloration and set aside until ready to slice.
After removing the hocks and shank, continue to simmer the broth under low heat partially covered for at least another 1 hour (roughly minimum of 4 hours total--but you can simmer longer and overnight even) to get all the sweetness from the marrow bones. At this point, you can remove the bones, pineapple, etc. and strain the broth if you like. Otherwise, you can leave the bones in and scoop around it. Season broth to taste with additional shrimp paste and or salt/sugar.
spice mix: Steep the annatto seed in hot oil until it becomes amber red, and remove from heat and strain and discard seeds. In large saute pan on medium, heat the anatto oil, add garlic, minced lemongrass, minced shallots, and seasoning packet. Saute a few minutes until the mixture becomes fragrant. Remove from heat and mix in fine shrimp paste. Allow to cool and transfer to storage container. This lasts for months.
accompaniments: Slice beef shank thinly, cube pork blood, slice the cha. Prepare the noodles, shred the cabbage and banana blossom, rau ram, etc.
putting it all together: Add the spice mix to the broth according to your level of desired spiciness. You can now season the entire large pot with the spice mix according to your taste, or do what we do, season only the amount of broth you're going to serve and adjusting the level of spiciness to your guest's tastes. Ladle over prepared bowls of noodles and enjoy.
Cooks Notes: If you're making this in the evening, after removing the shank and hock, you can leave the pot on the lowest heat setting to simmer the bones over night. But please use caution and never do this if your pot is too small and broth is close to brim!
Just a few notes on the beef shank and the noodles. The shank is a tough cut because of abundant tendon and sinew, but that’s precisely why it’s good. We like the meat of the shank soft but tendon still chewy so we cook our 3 lb tendon roughly 3 hours. It’s not often found in regular markets so get this at your Asian market. The rice noodles for bún bò Huế is also much thicker, just smaller than your banh canh or udon noodles. It should be cooked al dante, firm and just slightly chewy and not mushy soft. Recently our favorite pot to cook noodles for soups and pasta is the Bialetti 5 qt pasta pot. We love the functionality: it’s nonstick interior, heat resistant handles, and lock lid strainer. But it’s also gorgeous and it has a vaunted spot on our stove next to our cherry red le creuset for everyday use such as making canh. We’re happy to say that the nice folks at Bialetti will be giving away a 5 qt pasta pot to a lucky reader in favorite color (also comes in tourquoise and purple!) To enter:
Mandatory Entry
Leave a comment telling us your favorite Vietnamese noodle soup. The mandatory entry must be done otherwise the bonus entries will not count.
Bonus Entries
1. Subscribe to our blog and leave a blog comment here saying you’ve subscribed (1 entry)
2. “Like” The Ravenous Couple on Facebook and leave a blog comment here with your first name and last initial (1 entry)
3. “Like” Bialetti on Facebook and leave a blog comment here with your first name and last initial. (1 entry)
4. Follow The Ravenous Couple on Twitter and leave a blog comment here after tweeting (1 entry) : I just entered to win a #bialetti pasta pot from @ravenouscouple! Enter here: http://www.theravenouscouple.com/?p=1589
5. In addition to following us on Twitter, you can tweet every day with above comment from #4. Leave a link to your tweet in a blog comment here (1 entry per day)
US addresses only. Contest ends Sunday 1/1 at midnight! Winners will be selected randomly and notified by email. Thank you everyone for entering, the winner is Tudo!
Disclosure: We were provided the pot to test, but the opinions are our own.
Before starting each meal, the Vietnamese will say “moi” (adding kinh makes it more respectful) to each other, inviting friends and family to enjoy the meal. So enjoy our bún bò Huế recipe, and..
This is our contribution to the final Delicious Vietnam, hosted by Anh of Food Lovers Journey. It’s been a great two year run, check out all the previous posts for a great collection of Vietnamese recipes from around the globe!
Subscribe via RSS
Subscribe by Email
Follow us on Twitter
Like Us on Facebook
leily — December 21, 2011 @ 9:25 am
My fav Vietnamese noodle soup is a tie between Bun Bo Hue and Bun Rieu – I’ve made the latter using your recipe and it was delicious. This recipe looks just as good!
Ba Nguyen — December 21, 2011 @ 9:28 am
My favorite Vietnamese noodle soup is, coincidentally, Bun Bo Hue, but Pho comes in a pretty close second. I enjoy following your blog and has picked up a few tricks from y’all. Merry Christmas and Happy New Year!
Ba Nguyen — December 21, 2011 @ 9:32 am
I’ve subscribed.
Ngoc Nguyen — December 21, 2011 @ 9:32 am
I can always eat pho, but besides that staple, I love vit chao! The duck, soupy fermented bean curd broth, and slightly crunchy watercress is satisfying every time!
Ann S. — December 21, 2011 @ 9:32 am
Hm, I have more than one favorite soups! My favorites are Pho bo, Bun Bo Hue, Bun Thang, Bun Rieu, Bun Moc, Bun Mam.
Ba Nguyen — December 21, 2011 @ 9:33 am
I liked your FB Page! Ba N.
Ngoc Nguyen — December 21, 2011 @ 9:35 am
I am a subscriber.
Flower V — December 21, 2011 @ 9:36 am
I subscribe through Google Reader!
Flower V — December 21, 2011 @ 9:37 am
I’m liked your FB page!
Flower V — December 21, 2011 @ 9:37 am
I followed you on Twitter & I tweeted! (^_^)
Kevin Nguyen-Tu — December 21, 2011 @ 9:38 am
Interesting. Didn’t know people use pineapple in this dish. Or the usage of pineapple is your particular flare?
Flower V — December 21, 2011 @ 9:39 am
Bun Bo Hue is definitely my favorite noodle soup. I don’t eat the pork blood, rau ram or banana blossoms. When you say shrimp paste, I think you mean mam tom, if so, I don’t eat that either Lol
Ngoc Nguyen — December 21, 2011 @ 9:40 am
I keep up with you on fb! Ngoc N.
Thanks for the giveaway
And the yummy bun bo hue photos
Flower V — December 21, 2011 @ 9:41 am
Awww crap, i got too excited and didn’t read the part of US only … :’(
The Ravenous Couple replied: — December 21st, 2011 @ 9:42 am
we can double check w/ the company to see if they send international.where r u from?
Clara — December 21, 2011 @ 9:46 am
Pho is my favorite ! Just a classic everything in it pho with extra lime. Yum.
amy marantino — December 21, 2011 @ 9:48 am
Bun Bo Hue is my favorite. well, it is the only one that i have ever tried…
Nancy Huang — December 21, 2011 @ 9:48 am
My favorite noodle soup is my mom’s chicken pho ga. It’s so warm and comforting.. nothing else is comparable
TripleScoop — December 21, 2011 @ 9:48 am
I would say Bun Bo Hue edges out Pho in my book because of it fiery characteristics.
Great job on the recipe. I’m hoping to try it out soon!
gourmetpigs — December 21, 2011 @ 9:48 am
My favorite (right now) is bun rieu!
Jeni — December 21, 2011 @ 9:52 am
Lol, my mom’s from Hue, and I definitely speak Vietnamese w a Hue accent (yay, getting made fun of in Vietnamese school over here) – so you’d think that I’d love bun bo.
My favorite noodle dish, though, is probably banh canh (and I haven’t really found a recipe that quite matches up to my mom’s all-in-the-brain recipe). My mom makes the banh by hand, and she puts it together Saigon-style.
Jeni L — December 21, 2011 @ 9:54 am
^^ I’ve subscribed, and I liked you on Facebook. Have a happy holiday season.
Hanh B. — December 21, 2011 @ 10:31 am
I stumbled upon your site and have been stalking it as of late. To keep me busy as a kid my mom and dad would give me the broth bones to suck on!! My husband (who is black) has never experienced Vietnamese food before he met me. I can’t wait to make him some of these dishes!!
Tran Nguyen — December 21, 2011 @ 10:34 am
Mi Vit Tiem
vi nguyen — December 21, 2011 @ 11:13 am
Hi,
My favorite Vietnamese noodle dish is Banh Canh Tom.
I subscribe to your blog via google reader and I am on big fan!
Thanks for the lovely contest.
Cellabella — December 21, 2011 @ 11:15 am
My favorite Vietnamese soup is pho made with beef broth, rice noodles, and filled with lots of beef tendon and beef shank
Amy — December 21, 2011 @ 11:47 am
My favorite is Bun Bo Hue hands down!
Yan — December 21, 2011 @ 12:16 pm
I subscribed to your website.
Jessica T. — December 21, 2011 @ 12:17 pm
My favorite Vietnamese noodle soup is bun rieu. The rich tomato broth hits the spot on cold nights!
Yan — December 21, 2011 @ 12:18 pm
I love bun bo hue, especially the bun bo hue from san jose. I make bun bo hue almost the same way as you, but never put pineapple in you, and i cook the beef shank in the spice mix, so the beef shank has more taste.
Kimberly — December 21, 2011 @ 12:28 pm
My two favorite Vietnamese soup would be pho and Canh chua (Vietnamese sweet and sour soup). YUM!
I’m also a follower on your fb page Kimberly D.
My-Linh — December 21, 2011 @ 3:47 pm
I have to say that bun bo hue is my favorite but bun mang vit is probably a close second. Love love love, they are so delicious! And of course you need to add a squeeze of lime and a squirt of sriracha!
Marnely Rodriguez — December 21, 2011 @ 3:59 pm
I love Pho!
Marnely Rodriguez — December 21, 2011 @ 4:00 pm
I like you on FB (Marnely R)
Marnely Rodriguez — December 21, 2011 @ 4:00 pm
I like Bialetti on FB (Marnely R)
Marnely Rodriguez — December 21, 2011 @ 4:01 pm
I follow you on FB and tweeted!
Lan-Anh — December 21, 2011 @ 4:15 pm
I wish i can love your facebook…because I already like it! thank you for this recipe..my family love bun bo hue (we’re from hue)…we dont’ really make this at home becaue it takes so long to make but this might entice me to try! :p
Renee {Eat.Live.Blog} — December 21, 2011 @ 4:20 pm
All I know is Pho, so I have to go with that. But this looks amazing!
Renee {Eat.Live.Blog} — December 21, 2011 @ 4:21 pm
Following on Twitter and tweeted as @renh77
Phuong — December 21, 2011 @ 7:44 pm
My favorite noodle soup is my mom’s mi hoanh thanh. Just thinking about makes me hungry!
Phuong — December 21, 2011 @ 7:45 pm
I like the Ravenous Couple on FB! My name is Phuong L.
Phuong — December 21, 2011 @ 7:52 pm
I tweeted about the giveaway!
https://twitter.com/#!/pluu1/status/149698688137175040
Phuong — December 21, 2011 @ 7:54 pm
I like Bialetti on FB! Phuong L.
alice2 — December 21, 2011 @ 8:04 pm
hmm, hard to choose! just had canh bun rau muong, love bun bo hue and lau canh chua. bun thang is my favorite alternative to a comforting chicken noodle soup…
Stephanie C. — December 21, 2011 @ 9:41 pm
I’ve been subscribed to your blog and have now “Liked” your Facebook page :]
I love bun bo hue~! I just had dinner not too long ago, and the thought of bun bo hue is making me want to go eat again :3
Hanna — December 21, 2011 @ 10:15 pm
Bun bo Hue is my favorite noodle soup because I like the lemongrass aroma in the broth. I am going to cook a big pot this Saturday and bringing it to my monther-in-law’s house for family garther. Hope my will taste and look as good as your.
Hanna — December 21, 2011 @ 10:17 pm
I have been already subcribed to your blog.
Hanna — December 21, 2011 @ 10:27 pm
I liked TRC on FB. Hanna N.
Hanna — December 21, 2011 @ 10:29 pm
I liked Bialetti on FB. Hanna N.
Loan — December 21, 2011 @ 10:43 pm
My favorite Vietnamese noodle soup is pho.
Lien — December 22, 2011 @ 1:03 am
I love all Vietnamese soups especially bun rieu with shrimp and tofu. I have recently acquire the joy of bun bo hue. I enjoy this spicy soup.
Lien — December 22, 2011 @ 1:08 am
I subscribed to your blog, tweeted, and liked both yours and Bialetti fb pages. Lien N
Beth Krug — December 22, 2011 @ 4:13 am
I’m from Garden City, Kansas where we have many Vietnamese citizens. I LOVE Vietnamese food, and have eaten most everything of the menus. I have also prepared several dishes, but they took me most of the day~but, the wait was well worth it! Anytime I have the opportunity to go back to Garden City for a visit, my first stop is always Pho Hoa One Restaurant! They have a dish that I have not found in any other city, and I’m so hungry for it. I don’t know the name of it, just the order number from the menu~ It has fried rice noodles surrounding the plate, with many vegetables and beef, shrimp, or pork, or without meat, and a type of gravy in the center of the plate. I use the Vietnamese Hot Sauce-Sriracha Hot Chili Sauce with it. Might you have a recipe for this dish?
I enjoy the Bo Kho Vietnamese Beef Stew really well, and also of course,
Pho~always! Also, anything with chicken and lemon grass is delicious!
I am so happy to find your site, and would love to have the Bialetti Pasta Pot, and thank you for the idea to cook my noodles in it, also!!
Huong M — December 22, 2011 @ 5:50 am
Mi vit tiem (duck noodle soup) is my favorite…wish you guys would post a recipe for it. The restaurant that I used to go for it does not make it anymore.
Amanda Thompson — December 22, 2011 @ 6:33 am
I live in the middle of nowhere in Northern California so I’ve only had Pho but I really liked it.
Amanda Thompson — December 22, 2011 @ 6:34 am
I subscribe to your blog via email.
Platanos, Mangoes and Me! — December 22, 2011 @ 7:22 am
I would follow you guys….Great dish!
VY — December 22, 2011 @ 7:35 am
Oh heck yea! Soo glad you posted this recipe. One of my favorite dishes. Thanks!
Niki — December 22, 2011 @ 7:55 am
I am already subcribe to your blog. Thanks!
Niki — December 22, 2011 @ 7:56 am
I like the Ravenous Couple on FB! Niki V.
Niki — December 22, 2011 @ 7:57 am
I like Bialetti on FB! Niki V.
tifany — December 22, 2011 @ 8:36 am
Bun’Bo`Hue’..by far1of my fav bun’! ThankU! Subscribed&’Liked’ both!!
Diana — December 22, 2011 @ 6:42 pm
Bun rieu oc is definitely my favorite! My dad makes it the best!
Diana — December 22, 2011 @ 6:43 pm
Bun rieu is definitely my favorite!
tung — December 22, 2011 @ 6:55 pm
ur blog keeps getting better and better! love the videos! hopefully spring will bring new dishes as ur garden starts to blossom.
Pemmy — December 22, 2011 @ 8:57 pm
Favorite noodle soup is bun rieu. Love tomatoes!
But of course I will be sure to try your bun bo hue recipe!
Pemmy — December 22, 2011 @ 8:58 pm
subscribed!
Christine — December 22, 2011 @ 11:42 pm
Bun Rieu is my ultimate comfort food. My dad cooks a huge pot each time I return home. Even thinking about it makes me so happy. I tried your lovely recipe while I was away from home and it turned out delicious! Thank you both so much for this blog.
Christine — December 22, 2011 @ 11:46 pm
I liked The Ravenous Couple on FB! Christine T.
Christine — December 22, 2011 @ 11:49 pm
Subscribed to your blog. Christine T.
Christine — December 22, 2011 @ 11:58 pm
I forgot to mention that Bun Bo Hue is my second favorite dish. I love the spice paired with the savory beef. It is one of the staple foods at my family gatherings. Thank you for the delicious recipe! I cannot wait to try it out.
**Just liked Bialetti on FB. Christine T.
Maivy — December 23, 2011 @ 12:49 am
I’m so excited that you wrote a post about bún bò huế! That’s also my favorite Vietnamese noodle dish
Lucie Lae Karenova — December 23, 2011 @ 7:47 am
I love vegetarian pho… but man, vietnamese vegetarians must have it hard – i rarely can find any vegetarian vietnamese recipes… :/
Ben — December 23, 2011 @ 12:36 pm
Hmmm, I can just smell the fragrance of the broth through the screen! I love ordering bun bo hue at the restaurant. Not a fan of the pork blood cubes, though. But everything else, yes!!!
Tu Nguyen — December 23, 2011 @ 1:44 pm
I love Bun Bo Hue and it’s also my bf’s favorite after he discovers it dating me. Haha. Thanks you very much for the recipe. We will try it together.
I’d love to have the Bialetti pot. But I’m from Canada, will they ship?
Glad I found this site. Will come often for recipes.
Merry Xmas and happy new year!
Mai — December 23, 2011 @ 3:19 pm
My favorite and my kids is Pho,
Jenn's shaved ice machine — December 23, 2011 @ 8:05 pm
Those Lemon grass makes Bon Bu Hue taste and smell great!! Asian soups are usually added with lemon grass!! Its grows everywhere in Asian Countries!!
nancy — December 23, 2011 @ 10:49 pm
My favorite is Chicken Pho
nblexp ( at ) gmail (dot) com
nancy — December 23, 2011 @ 10:51 pm
I follow you on twitter as c5519 and tweeted
https://twitter.com/#!/c5519/status/150468530381402112
nblexp at gmail dot com
Manna Caffrey — December 24, 2011 @ 5:12 am
Pho with loads of tendon and tripe is my most favorite. I liked you and Bialetti on FB. I already subscribed, I think. I read you via my reader.
Manna Caffrey — December 24, 2011 @ 5:13 am
OK, I think I now really subscribed to you
Phuong — December 24, 2011 @ 12:09 pm
I tweeted about the giveaway!
https://twitter.com/#!/pluu1/status/150669098962010112
Oanh C — December 24, 2011 @ 12:31 pm
My all time favorite noodle soup would be Bun Rieu. Pho and Bun Bo Hue are close seconds. And I’m already a subscriber on Facebook.
linda n — December 24, 2011 @ 11:31 pm
Bun bo hue is my fave!! Ijust made it yesterday for my inlaws family reunuon!
Phuong — December 25, 2011 @ 9:45 pm
I tweeted about the giveaway!
https://twitter.com/#!/pluu1/status/151176426148732928
tram — December 25, 2011 @ 10:26 pm
bun mam soc trang baby
Liz T — December 26, 2011 @ 9:07 am
Bun rieu!
Liz T — December 26, 2011 @ 9:08 am
I’ve subscribed to your awesome blog!
Liz T — December 26, 2011 @ 9:10 am
I’ve been “liking” you for some time on FB!
Elizabeth T.
Liz T — December 26, 2011 @ 9:12 am
I like Bialetti on FB! Elizabeth T.
Liz T — December 26, 2011 @ 9:16 am
Tweeted:
https://twitter.com/lyzziebeth/status/151350322487508992
jennifer t — December 26, 2011 @ 9:30 pm
Love Pho but bun rieu is a close second
Michael C. — December 26, 2011 @ 10:01 pm
My favorite vietnamese noodle soup is BBH! thanks for posting this recipe!
Michael C. — December 26, 2011 @ 10:06 pm
Subscribed !
juel — December 26, 2011 @ 11:22 pm
bun bo hue!
Julie — December 26, 2011 @ 11:26 pm
Pho!
Julie — December 26, 2011 @ 11:27 pm
like! juel n.
Thao — December 27, 2011 @ 7:26 pm
My favorite Vietnamese noodle has got to be mien ga/vit.. Or banh canh Tom cua… But I like bun rieu too..
Phuong — December 28, 2011 @ 11:24 am
I tweeted about the giveaway again!
https://twitter.com/#!/pluu1/status/152107428417257472
Anne — December 28, 2011 @ 3:08 pm
My fave is bun bo hue. The best I’ve had wasn’t in Hue, but in Nha Trang. The lemongrass – oh the lemongrass!
Thai — December 28, 2011 @ 7:59 pm
Bun Bo hue is my favorite, my husband’s family is bac so they don’t make it like my hue family
Thai — December 28, 2011 @ 8:00 pm
Liked bialetti on Facebook
Thai — December 28, 2011 @ 8:01 pm
Liked the ravenous couple on Facebook
tudo — December 29, 2011 @ 8:23 am
Yummy! Bun Bo Hue was my first meal when I got back from Iraq. Enough said.
Shumaila — December 29, 2011 @ 12:26 pm
Well I have not had much experience with Vietnamese soup, but I remember when I was studying in Moscow, a Vietnamese girl called me over for dinner at her place and she made this delish soup. Don’t remember the name, but it was great and the lemongrass flavor in it was heavenly!
Shumaila — December 29, 2011 @ 12:26 pm
I subscribe to you via email!
Hang N. — December 29, 2011 @ 12:37 pm
I subscribed and also “liked” Bialetti on Facebook.
As far as Bun Bo Hue, I will have to attempt this from scratch. If it’s anything like your other recipes, it will be delicious!
Hang N.
Lynn — December 29, 2011 @ 3:48 pm
I love pho tai!
Krisla — December 29, 2011 @ 6:04 pm
My favorite is Mi Quang! I know it’s not as soupy as the others, but it’s my favorite for sure.
Krisla — December 29, 2011 @ 6:06 pm
Subscribed:)
Trish C. — December 30, 2011 @ 1:27 am
My favorite is definitely Bun Reiu. Yum!
Hong — December 30, 2011 @ 3:49 pm
I just got back from visiting my Mom and sister in southern Cali. We went for a soup of Bun Bo Hue soup. I love it because it was spicy, comforting and oh so yummy thick noodles soothe my craving for Vietnamese food.
H. Yoo
Christine — December 30, 2011 @ 10:38 pm
My favorite is bun bo hue!
Christine — December 30, 2011 @ 10:42 pm
I liked your fb page!
Christine W. — December 31, 2011 @ 5:34 am
Bun bo hue is in my top 3 noodle soups!
Becky — December 31, 2011 @ 12:32 pm
My favorite Thai noodle soup is phở bò. Thanks!
Becky — December 31, 2011 @ 12:33 pm
I liked The Ravenous Couple on facebook. Thank you! Becky J.
Becky — December 31, 2011 @ 12:37 pm
I liked Bialetti USA on facebook. Thanks! Becky J.
Kevin (Closet Cooking) — January 1, 2012 @ 9:18 am
That soup is looking really good!
Bay — January 1, 2012 @ 7:16 pm
I already subscribe. I am gonna try to make this for my mother in law! Thanks!
Di — January 2, 2012 @ 5:24 pm
banh canh cua!!! so good!
Thao Nguyen — January 5, 2012 @ 2:25 am
I am a subscriber!!!
tyvander — January 5, 2012 @ 7:08 am
omgosh! finally! I’ve been waiting for your version of Bun Bo Hue. It’s been my recent favorite bun dish. But other than pho dac biet, I love me some hu tieu!
Ngoc N — January 5, 2012 @ 8:26 am
mmm bun bo hue! Ravenous Couple, you’ve done it again! Love your posts
beti — January 5, 2012 @ 10:12 am
it has a strange name but it looks fantastic, lovely pictures!
Darrell — January 5, 2012 @ 4:05 pm
I love that you didn’t make this bun bo hue more appealing to the american tongue. Its so good just the way its made with the huyet and all! Fabulous post!
Daniel Cowee — January 12, 2012 @ 6:40 am
Love your blog!
bubble shooter game — January 12, 2012 @ 2:46 pm
Bun Bo Hue Recipe has been saved like a favorite
, I like your website!
Kelly — January 16, 2012 @ 2:26 am
Oh my goodness that looks amazing! I’ve bookmarked quite a few of your recipes as I’m getting craving for vietnamese food, your blog is amazing!
A new fan.
Cheoy Lee — January 16, 2012 @ 10:12 am
“Delectable” – is all I can say!
Kim — January 19, 2012 @ 8:15 pm
Looks so good, wish I could have a bowl right now! I lived in hue for one year and ate bun bo hue every weekend. It’s slightly different from the Saigon version (thinner noodles and simpler garnishing) but both styles are delicious. Just starting following your blog and love it!
Christine @ Fresh Local and Best — January 21, 2012 @ 7:54 am
This hearty and spice-driven soup certainly looks sensational, especially on a snowy day like this one. I’m impressed that you have a 32 quart stock pot! That must make an insane amount of soup.
N — January 23, 2012 @ 1:39 pm
My favorite is Bun Bo Hue
Trickwood — January 27, 2012 @ 1:12 pm
This is great, I’ve always wanted to try vietnamese cuisene but is it not fishy? I have noticed that most of the recipies have some sort of fish paste or fish sauce with meats?
Chao Ca Vietnamese fish porridge — February 1, 2012 @ 10:21 am
[...] Related post: Bon Bo Hue Recipe [...]
Kayly — February 2, 2012 @ 9:06 pm
This is not the right way to cook this Bun Bo Hue.
The Ravenous Couple replied: — February 3rd, 2012 @ 6:28 pm
please show us how!
sandra in asia — February 10, 2012 @ 10:42 am
This looks so yummy! Can you please tell me what annatto seeds/oil is?
The Ravenous Couple replied: — February 10th, 2012 @ 4:06 pm
http://en.wikipedia.org/wiki/Annatto it’s a seed that is used for food coloring, can be found in most asian markets. you just steep it in how water until the color of the oil is red, then drain and use the oil
sandra in asia — February 13, 2012 @ 11:16 am
Hi guys,
From your reply do you mean steep in hot oil or water?
Friday Pin-Ups: Soupy Goodness | Crumb: A Food Blog — February 17, 2012 @ 8:37 am
[...] theravenouscouple.com via Isabelle on [...]