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020dfddb f64c 4f95 a7fa 6cc645630735  2016 10 11 16 06 37
Rachael Strecher
Rachael Strecher

I love pho so much, but sometimes I think it overshadows other fabulous Vietnamese soups. Enter Bo Bun Hue. This isn't quite authentic, but to do an approximation, make a beef stock with a ton of lemongrass, then sautée shallots, garlic, chiles and other aromatics. Add the stock and a whole bunch of shrimp paste. I promise it doesn't taste shrimpy--and some fish sauce. Serve with whatever toppings you like. We did oxtail (used to make the stock) and thinly sliced brisket, with eggplant, scallions, Thai basil, cilantro, lime. Plus rice noodles. You want to get that great balance--sweet, sour, spicy 🌶. Mmmm.