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Bun Bo Hue is an authentic Vietnamese beef noodle soup that’s incredibly delicious, packed full of fun, amazing ingredients. I fell in love with this noodle soup, and I know you will too.
You are watching: Bun Bo Hue (Vietnamese Beef Noodle Soup) Paleo, Keto, AIP, Wh30, GF
This recipe can be made with slight ingredient variations to fit many diets, including: Paleo, Keto, AIP, Whole30, Gluten-free, GAPS, Vegan and VAD.
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What is Bun Bo Hue
The nature of any authentic dish is that it has variations. Depending on the region it’s made, new traditions that evolve and what a home cook chooses to use on any given day, you’ll find different ingredients.
This means, if you can’t have any one or two of these ingredients, it’s no problem to omit them! Below, I give the recipe guidelines so this recipe can fit your dietary needs.
For Keto, we omit the fruit. On AIP, omit the red chilies. For Vegan, omit the meat stock.
Bun Bo Hue (roughly pronounced boon-bôh’-hué’) is a Vietnamese noodle dish that originated in the city of Huế, a former capital of Vietnam. The authentic soup is surprising in rich flavors and utterly delicious! Made with a variety of vibrant ingredients, you’ll choose from pineapple or apple, beef, pork, spicy ingredients (ginger OR chilies) and even a little optional sweetener, all served with heaping noodles, meat and garnished with fresh herbs.
Bun Bo Hue is not as famous in America as the noodle soup called Pho. But in Vietnam, it is almost as popular! You’ll see why once you eat it.
Ingredients in Bun Bo Hue
THE BROTH
Meaty beef or pork bones, plus both fruits and vegetables, create the stock: optional pineapple or apple, daikon radish, mushrooms and lemongrass.
Traditionally, Bun Bo Hue broth is made with pork and beef bones.
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You can use whichever bones you like best, as long as they’re meaty!: oxtail bones, marrow bones, knuckle bones, hocks, neck bones etc. I like to use short ribs for a really meaty stock. (Just don’t use chicken bones or other small bones, unless you’re in a pinch and want to use rich chicken stock that you already have on hand.)
But there’s even a lovely vegan version of stock made with just fruits, veggies, lemongrass and coconut sugar.
Bun Bo Hue stock may also be made with fish sauce and/or shrimp paste. Both are optional. I chose not to use the shrimp paste in my recipe, because I know most of you won’t want to buy it for one recipe, but the fish sauce many of you have, so it’s an optional ingredient to include for more authentic flavor.
THE NOODLES
Bun Bo Hue literally means, “Beef Noodle Soup”. It’s usually served with thick round noodles (called bun). But “bun” is also used to describe thinner noodles. Usually Bun Bo Hue uses the thicker option, but I like both and encourage you to use whichever you prefer.
A lot of natives also use thinner noodles in their homemade versions (because let’s face it, they’re yummier! LOL).
For our purposes, we’re going to be using a variety of grain-free, Paleo or Gluten-free noodles — and all taste good in this broth.
Choose from:
- zoodles — Great for all or most diets, and they taste delicious with a great mouthfeel (peel first for VAD).
- any other spiralized veggie you like — like daikon radish: I love this veggie noodle, and it’s very fitting in Bun Bo Hue.
- low carb noodles — like konjac noodles
- gluten-free ramen — These are my all-time favorite, and they digest well. Also VAD.
- Paleo, gluten-free cassava spaghetti — Here’s how to cook cassava pasta best.
THE TOPPINGS
Garnish generously with several topping options: sausage, slices of beef, mung bean sprouts, fresh cilantro, raw onion slices, mushrooms, Thai basil and more.
In the recipe below, I indicate which ones for each diet.
The key toppings are: beef or sausage slices, freshly grated ginger root and fresh cilantro (or fresh mint for VAD).
Key traditional toppings also include: mung bean sprouts and red chile paste, both of which are optional, based on your diet.
OPTIONAL INGREDIENTS
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One optional ingredient in Bun Bo Hue is nice to add if you have the inclination, but I know most of you don’t have the time or resources:
- You’ll need a good Asian grocery market to find banana blossom. This edible purple flower is a traditional garnish. (Many modern cooks use raw purple cabbage in its place.)
Red chile paste makes this dish spicy. But I use freshly grated ginger instead.
Either way, add this condiment at the end, and both are optional! (For AIP and VAD, use ginger.) You can have one or both available, and your eaters can garnish their bowls with what they prefer. No need to make it spicy, if you don’t prefer.
How does Bun Bo Hue taste
Rich meat stock is perfectly nuanced with lemongrass, fish sauce, fruit, radish and sea salt. It’s also a bit sweet, optionally spicy and a bit sour if you add fresh lime juice at the end. For me, the main flavor is the rich, nuanced, full-bodied stock.
While most Asian broths use soy sauce or coconut aminos, this stock does not.
If you make the version with fruit, you’ll taste pineapple, lemongrass and ginger. Otherwise, you’ll taste beef stock, fish sauce (a very rich umami flavor), wooing lemongrass and any of the other ingredients you choose to include, either spicy red pepper, ginger, fresh cilantro etc.
The toppings absorb the flavors from the broth and add to the enjoyment of the dish.
Like any great noodle soup, this dish leaves you feeling utterly happy and satisfied.
How to make Bun Bo Hue
- Make Bun Bo Hue stock on the stove top or in the Instant Pot (details below in the Recipe). Use water, meaty bones, sea salt and veggies or fruits customized to your diet (which may include daikon radish, mushrooms, the whites of green onions, pineapple and apple). For the vegan version, use just the fruits and veggies.
- While the stock cooks, prepare the toppings.
- Pan-fry steaks and/or sausages, then keep them warm.
- Bring pot of water to a boil. Briefly cook the zoodles. (Or follow package instructions for gluten-free or low carb noodles.) Drain and rinse with cold water. Set aside.
- Remove any bones from the finished stock. Give it a stir. Add lemongrass, optional fish sauce and coconut sugar.
- Fill each bowl with noodles. Top with ladles of hot broth, including solids of delicious cooked veggies or fruits.
- Garnish each bowl with slices of steak and/or sausages, grated fresh ginger, fresh herbs, optional mung bean sprouts and other optional veggies or chile paste.
Serve!
See Notes within the recipe to customize the recipe for your dietary needs!
MORE GLUTEN-FREE SOUP RECIPES —
- Tom Kha Gai (Paleo, Keto, AIP, Whole30)
- AIP Mexican Stew (Paleo, Whole30)
- Chicken and Sweet Potato Stew (Paleo, AIP, Whole30)
GLUTEN-FREE SIDE DISHES TO SERVE WITH SOUP —
- Fresh slices of vegetables and fruits are our favorite with rich soups. I have a big broad bowl I fill with raw, crunchy treats. We like cucumbers best, but also celery, jicama, homemade sauerkraut or other fermented veggies, peeled apples, tangerines… whichever best fit your diet and the season.
- Paleo Vegetarian Korean Pancakes with Scallions
- Paleo AIP Muffins, Keto Muffins, Paleo AIP Tortillas, Keto Paleo GAPS Tortillas, AIP Biscuits, Keto Vegan Rolls
Side note: One key topping ingredient from traditional Bun Bo Hue I did NOT include in this recipe: congealed pork blood. If you ever have the chance to eat BBH in Vietnam, perhaps you’ll enjoy the most authentic version, but for our purposes, this version is best. 🙂
Source: https://en.congthucvatly.com
Category: Cook