Among its soups, Bun bo hue is one of the specialties of Vietnam. Its particularity is the combination of the two meats: beef and pork. Its origin is to be found in the city of Hue.
The recipe is also spicy, like other dishes of the region. It incorporates with mam ruoc, made from small shrimp pastes, which are mainly used to flavor soups and sauces. All of these aromas are transmitted throughout the preparation to create a unique recipe. Fans of Asian cuisine will delight in this plurality of tastes. On its own, it is a complete dish to enjoy at any meal.
My recipe is for people who can’t eat much spicy and live in areas where some of the exotic Vietnamese herbs are not available.
My bun bo hue recipe
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