bún bò Huế

Bún bò Huế combines thick round rice noodles with a lemongrass-scented broth and meat toppings. Vicky Pham’s recipe simmers pork or beef bones, boneless pork shank and beef brisket or shank with lemongrass, shallots or onion, ginger and pineapple; beef tendon is optional. The broth is seasoned with fish sauce, salt, rock sugar and fermented shrimp paste.^[1]

Pham makes a sa tế mixture by frying shallot, lemongrass and garlic in oil with bún bò Huế seasoning, allowing red pepper powder as a substitute. The broth is poured over noodles and sliced meats, with Vietnamese pork sausage and optional pork blood cake among the toppings. Green onion and coriander finish the bowl; vegetables, herbs and lime or lemon wedges are served alongside, with extra shrimp paste and sa tế available separately.^[1]