Bún Bò Huế is a spicy beef noodle soup that originates from the city of Hue in central Vietnam. Known for its rich and complex flavors, this dish is a favorite among those who enjoy a bit of heat in their meals.

The history of Bún Bò Huế is deeply intertwined with the royal cuisine of the Nguyen Dynasty, which ruled Vietnam from the early 19th century until 1945. The dish reflects the sophisticated and elaborate cooking techniques that were favored by the royal chefs of the time.

To make Bún Bò Huế, start by preparing the broth. Simmer beef bones, pork bones, and lemongrass in a large pot of water for several hours to extract their flavors. Add shrimp paste, fish sauce, and chili oil to the broth to enhance its taste. While the broth is simmering, cook the beef shank and pork until tender.

Once the broth and meats are ready, assemble the dish by placing cooked rice vermicelli noodles in a bowl. Top the noodles with slices of beef shank, pork, and a generous ladleful of the spicy broth. Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers for an extra kick.

Bún Bò Huế can be customized to suit individual preferences. Some variations include adding pig's blood cubes, oxtail, or even chicken for a different protein option. You can also adjust the level of spiciness by adding more or less chili oil.

In Vietnam, Bún Bò Huế is typically served with a side of fresh herbs such as mint, basil, and cilantro. Diners often mix the herbs into the soup to create a refreshing and aromatic flavor. The dish is enjoyed as a hearty and satisfying meal, perfect for any time of the day.

While Bún Bò Huế is a delicious and flavorful dish, it is important to be mindful of its sodium content, especially if you are using fish sauce and other salty condiments. To make a healthier version, you can use low-sodium fish sauce and increase the amount of fresh vegetables and herbs to add more nutrients and fiber to the meal.