1.0Marc Winerhttps://marcwiner.com/en/Marc Winerhttps://marcwiner.com/en/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="NDttIJU3lU"><a href="https://marcwiner.com/en/bun-bo-hue/">Authentic Bún bò Huế</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/en/bun-bo-hue/embed/#?secret=NDttIJU3lU" width="600" height="338" title="“Authentic Bún bò Huế” — Marc Winer" data-secret="NDttIJU3lU" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2024/11/Bun-bo-hue-en-tete-750x563.jpg600450A traditional recipe for the most delicious noodle soup in Vietnamese cuisinehttps://marcwiner.com/en/bun-bo-hue/enAuthentic Bún bò HuếVietnameseMain courseSoups and broths604204806people2 kg of pork bones700 g of pork shank (boneless)700 g of beef shank (boneless)100 g of green chili100 g ginger20 Chả Huế (Vietnamese mortadella, optional)10 stems lemongrass2 slices of pineapple (preferably fresh)200 g of onions (quartered)3 tablespoons of Fish Sauce2 tablespoons of Rock sugar (alternatively, use palm sugar, coconut sugar, or brown sugar)0.5 tablespoon of Salt80 g of shrimp paste (preferably Vietnamese, Mắm ruốc)1 large bowl of ice water2 banana flowers (optional)20 stems of water spinach (optional)Lemon juiceWaterRice noodles (preferably not flat. Thick. Alternatively, use white alkaline noodles)Neutral cooking oil200 g of red onions (thinly sliced)200 g green onions (thinly sliced)200 g cilantro (thinly sliced)100 g lemongrass (thinly sliced)100 g garlic (sliced)100 g of red chili (fresh, thinly sliced)1 tablespoon of cashew oil (replace with sesame, walnut, or peanut oil)32https://marcwiner.com/wp-content/uploads/2024/11/Bun-bo-hue-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400