1-Getting Bun Bo Hue just right starts with prepping your ingredients, as this soup from Huế combines beef, pork, and aromatic herbs for a rich experience. Begin by briefly boiling and rinsing all the meat to clean it, then simmer it together in the broth with lemongrass and onions until tender pork usually takes about 1 hour, while beef needs 2 to 3 hours. For the full article on a similar Vietnamese dish, check out our guide to Vietnamese pho for more tips on noodle soups.

2-Once the meat is ready, slice it and set it aside. Next, sauté the anatto seeds in oil to release their color, then brown the shallots and garlic before adding them to the broth for extra flavor and vibrancy. While the broth simmers, cook the rice noodles according to the package instructions, and if you’re using pork blood, heat it gently to firm it up.

3-Preparing the Banana Flower Don’t forget the optional banana flower thinly slice it and soak in 2 cups of water mixed with the juice of 1 lemon for 30 minutes to remove any bitterness. For the saté condiment, soak the dried Thai chilies in warm water, then cook them with minced aromatics, spices, and oil over medium heat for 30 to 40 minutes until it thickens. This whole process takes about 30 minutes to prepare and 3 hours to cook, yielding around 8 servings of this spicy delight.

4-Finally, assemble your bowls by adding the hot broth, meats, noodles, fresh herbs like mint and basil, vegetables such as bean sprouts, and the soaked banana flower. Let everyone add saté and lime slices to adjust the spiciness. For more inspiration on Vietnamese flavors, visit Hungry Huy’s recipe for additional ideas.