Authentic Bún chả Huế: A Traditional Vietnamese Noodle Soup Recipe

Ingredients

  • 1 kg Pork Belly
  • 1 kg Pork Ribs
  • 3 Lemongrass Stalks
  • 4 tablespoons Annatto Seeds
  • 2 tablespoons Sugar
  • 1 tablespoon Salt
  • 6 cloves Garlic
  • 2 Shallots
  • 2 liters Water
  • 1 tablespoon Shrimp Paste
  • 100g Rock Sugar
  • 500g Round Rice Noodles (Bún)
  • 1 Banana Flower
  • 1 bunch Mint Leaves
  • 1 bunch Cilantro
  • 1 bunch Perilla
  • 1 Lime
  • 3 Red Chili Peppers
  • Fish Sauce, to taste

Steps and instructions

  1. Begin by chopping the pork belly and ribs into bite-sized pieces.
  2. Peel and finely mince the garlic and shallots.
  3. Cut the lemongrass stalks into thin slices.
  4. In a large pot, add the pork, lemongrass, garlic, and shallots. Stir-fry until lightly browned.
  5. Add the annatto seeds to the pot and continue stir-frying until the seeds release their color.
  6. Add the sugar, salt, and water to the pot. Bring to a boil, then reduce to a simmer.
  7. Add the rock sugar and shrimp paste to the pot and stir until dissolved.
  8. Let the pot simmer for about 2-3 hours, or until the pork is tender.
  9. While the soup is simmering, prepare the rice noodles according to the package instructions.
  10. Thinly slice the banana flower and chili peppers. Pluck the leaves from the mint, cilantro, and perilla.
  11. Once the soup is done, strain it to remove the solids. Return the soup to the pot and keep warm until ready to serve.
  12. To serve, place some rice noodles in a bowl, add some pork and ladle over some soup. Top with the sliced banana flower, chili peppers, and herbs. Squeeze over some lime juice and add fish sauce to taste.

Tools for making

  • Cutting Board - A sturdy surface for chopping and preparing ingredients.
  • Knife - A sharp knife for cutting the pork belly, ribs, and other ingredients.
  • Large Pot - A pot large enough to hold the pork and soup ingredients.
  • Stirring Spoon - A spoon for stirring and mixing the ingredients in the pot.
  • Soup Strainer - A strainer to remove the solids from the soup.
  • Soup Ladle - A ladle for serving the soup.
  • Pot or Bowl for Noodles - A separate pot or bowl for cooking the rice noodles.
  • Colander - A colander for draining the cooked rice noodles.
  • Serving Bowls - Bowls to serve the Bún chả Huế.
  • Chopsticks or Spoon - Utensils for eating the Bún chả Huế.

Recipe variations

  • Use chicken instead of pork for a lighter variation.
  • Add tofu or tempeh for a vegetarian or vegan option.
  • Replace the pork belly and ribs with beef or chicken slices.
  • Experiment with different spices or herbs for added flavor, such as star anise or ginger.
  • Add vegetables like bean sprouts, sliced carrots, or mushrooms for extra texture and nutrition.
  • Try using different types of noodles, such as egg noodles or udon noodles.
  • Make it spicier by adding more chili peppers or chili paste.
  • For a gluten-free option, use gluten-free soy sauce or tamari instead of fish sauce.
  • Add a dollop of fermented shrimp paste or shrimp sauce for a more intense umami flavor.
  • Garnish with crushed peanuts or fried shallots for added crunch.

Recipe overview

Welcome to our Bún chả Huế recipe page. This is a traditional Vietnamese soup recipe, originating from the city of Huế in Central Vietnam. The dish is known for its deep, rich flavors, warming broth, and zesty, fresh garnishes. This recipe calls for pork belly and pork ribs, simmered until tender with lemongrass, garlic, and annatto seeds. The soup is served over soft rice noodles, bún, and topped with a colorful array of toppings: banana flower, chili peppers, mint, cilantro, perilla, and a squeeze of lime. Each bowl is a satisfying, flavor-packed meal that's sure to transport you to the streets of Huế. This recipe does require a bit of time and effort, but the end result is definitely worth it. So, let's embark on this culinary journey together!

Common questions

  1. What is Bún chả Huế?
    Bún chả Huế is a popular Vietnamese dish consisting of grilled pork served with rice noodles, a flavorful broth, and various herbs and vegetables.
  2. Can I use other cuts of meat instead of pork belly and ribs?
    Yes, you can use other cuts of pork such as pork shoulder or pork loin if you prefer. However, the combination of pork belly and ribs traditionally gives the dish its rich and tender texture.
  3. What can I substitute for annatto seeds?
    If you cannot find annatto seeds, you can use paprika or turmeric powder as a substitute to add a similar color and mild flavor to the dish.
  4. Is shrimp paste necessary?
    Shrimp paste adds a distinct umami flavor to the broth, but if you have allergies or prefer not to use it, you can omit it from the recipe. The dish will still be delicious without it.
  5. Can I make the broth in advance?
    Yes, you can make the broth in advance and refrigerate it. Just make sure to reheat it before serving. The flavors tend to develop and intensify over time.
  6. What are some common garnishes for Bún chả Huế?
    Common garnishes for Bún chả Huế include thinly sliced banana flower, chili peppers, mint leaves, cilantro, and perilla. These fresh herbs and vegetables add crunch and freshness to the dish.
  7. Can I adjust the spiciness of the dish?
    Yes, you can adjust the spiciness by adding more or fewer chili peppers according to your taste preference. You can also remove the seeds from the chili peppers if you prefer a milder heat.

Serving dishes and utensils

  • Large Pot - Used for cooking the soup and simmering the pork.
  • Chopping Board - For cutting and preparing the ingredients.
  • Knife - Essential for chopping the pork, garlic, shallots, and lemongrass.
  • Strainer - Used to strain the soup and remove any solids.
  • Tongs - Useful for handling and flipping the pork while stir-frying.
  • Soup Ladle - To scoop and serve the soup.
  • Soup Bowls - For serving the Bún chả Huế.
  • Rice Noodle Bowls - Specifically used for serving the rice noodles.
  • Chopsticks or Forks - Utensils for enjoying the dish.
  • Serving Spoons - To add the toppings and herbs onto the soup.

Origin stories

Bún chả Huế hails from the former imperial capital of Vietnam, Huế. This city, nestled along the banks of the Perfume River, is known for its historic monuments and its distinctive cuisine, which blends the delicate flavors of the north with the bold, fiery tones of the south. While Bún chả Huế might not be as internationally recognized as Phở or Bánh mì, it holds a special place in the hearts of the locals. This hearty soup is traditionally served at breakfast, providing a spicy, satisfying start to the day. The recipe reflects the city's royal past, with a myriad of ingredients and a labor-intensive preparation process worthy of a royal feast. Yet, it's the simplicity and balance of flavors that truly define Bún chả Huế, making it a dish fit for both kings and commoners.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.