{"id":27384,"title":"Authentic B\u00fan b\u00f2 Hu\u1ebf","modified":"2025-02-06T10:28:28+01:00","plain":"A traditional recipe for the most delicious noodle soup in Vietnamese cuisine\n\n\n\nIf you like Ph\u1edf, ramen and noodle soups in general, you absolutely must not miss this great classic of Vietnamese cuisine! A star of Hu\u1ebf and steeped in history, B\u00fan b\u00f2 is a real culinary adventure to make at home, but the result is truly worth it, believe me!\n\n\n\nWhat is B\u00fan b\u00f2 Hu\u1ebf?\n\n\n\nAs usual, let's break down its name. B\u00fan tells us that the base will be rice noodles, b\u00f2 that there will be beef, and finally Hu\u1ebf indicates its geographical origin. \n\n\n\nIn short, a rice noodle soup with beef from the city of Hu\u1ebf. And no, we're not talking about Ph\u1edf, it's much more than that. B\u00fan b\u00f2 Hu\u1ebf, if we were to use its full name, at least in the version presented in this article, would be b\u00fan b\u00f2 gi\u00f2 heo. So Soup (implicit) with rice noodles, beef and boiled pork.   \n\n\n\nThe famous Ph\u1edf\n\n\n\nWe're starting to get closer to a more precise definition, but rather than stretching out the etymological research, let's get straight to the point: It's a soup, with a pork broth, rice noodles, pork, beef, and sometimes Vietnamese mortadella Ch\u1ea3 Hu\u1ebf. For toppings, you'll find homemade satay, banana flowers, water spinach, ... a delicacy indeed. \n\n\n\nA bit of history...\n\n\n\nThe origin of b\u00fan b\u00f2 Hu\u1ebf is linked to the history of the city of Hu\u1ebf and its culinary traditions. According to legend, the craft of making rice noodles (b\u00fan) was invented by a young woman nicknamed \"c\u00f4 B\u00fan\". When the first migrants from the North arrived in Hu\u1ebf under the leadership of Lord Nguy\u1ec5n Ho\u00e0ng, some settled in the C\u1ed5 Th\u00e1p region.   \n\n\n\nThere, where everyone practiced agriculture, a young girl reportedly created the craft of making b\u00fan. A famine struck the region for three consecutive years, and some believed it was due to the anger of the gods, as the young girl had ground rice, considered the \"pearl of Heaven\", to make noodles.  \n\n\n\nDriven from her village, she settled in the village of V\u00e2n C\u00f9, where she passed on her know-how. This place became the birthplace of Hu\u1ebf rice noodles, renowned for their texture.  \n\n\n\nIt was from these noodles that b\u00fan b\u00f2 Hu\u1ebf began to develop, first as a dish based on pork knuckle, before being enriched with the introduction of beef under French influence.\n\n\n\nAnother well-known Vietnamese soup is B\u00f2 kho s\u1ea3, also called Red Ph\u1edf\n\n\n\nRegional variations of B\u00fan b\u00f2 Hu\u1ebf\n\n\n\nAfter 1954, many people from Hu\u1ebf migrated to Saigon, bringing b\u00fan b\u00f2 with them, just as migrants from the North had introduced ph\u1edf. At the time, Chinese cuisine dominated with dishes like h\u1ee7 ti\u1ebfu (a delicious Vietnamese breakfast dish).  \n\n\n\nThe arrival of b\u00fan b\u00f2 and ph\u1edf expanded Saigon's culinary offerings, thus forming the \"four pillars\" of local cuisine: h\u1ee7 ti\u1ebfu, c\u01a1m t\u1ea5m (broken rice), ph\u1edf and b\u00fan b\u00f2. The Saigonese then revisited b\u00fan b\u00f2, giving rise to three distinct styles:  \n\n\n\n1. Traditional Hu\u1ebf style \n\n\n\nThis style is that of Hu\u1ebf migrants who brought their traditional recipe with them. The b\u00fan b\u00f2 retains the authentic flavors of Hu\u1ebf, with ingredients such as m\u1eafm ru\u1ed1c (fermented shrimp paste) and lemongrass. The bowls are often very hearty (in meat), adapted to the tastes of Saigonese who appreciate generous portions.   \n\n\n\n2. Authentic Hu\u1ebf style \n\n\n\nThis variation caters to customers nostalgic for the flavors of Hu\u1ebf. Restaurants of this style faithfully preserve the original recipe with a more intense taste of m\u1eafm ru\u1ed1c and lemongrass, without adding sugar. The dishes are closer to what you'd find in Hu\u1ebf, perfect for those seeking an authentic experience.  \n\n\n\n3. Saigon Style \n\n\n\nHere, the b\u00fan b\u00f2 is adapted to the local preferences of Saigonese. The broth is often clearer, with little or no m\u1eafm ru\u1ed1c. The toppings are generous, with gi\u00f2 heo (boiled pork hock) and thick slices of Vietnamese mortadella. The garnishes are varied, including banana flowers and Thai basil leaves. This style will appeal to lovers of hearty and slightly sweet dishes.    \n\n\n\nIt's good to remember that in most cases, a dish's style will be 'gray' rather than black or white. Cuisine is constantly evolving, and in a country as rich and varied as Vietnam, there are thousands of variations of the same dish.\n\n\n\nThe difference between B\u00fan b\u00f2 Hu\u1ebf and Ph\u1edf\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf and ph\u1edf are two very different Vietnamese soups, both in terms of ingredients and preparation. The broth of b\u00fan b\u00f2 Hu\u1ebf is made from beef and pork, with flavors of lemongrass, fried garlic, sometimes annatto seeds and shrimp paste.  \n\n\n\nIn contrast, ph\u1edf is distinguished by its beef or chicken-based broth, flavored with spices such as cinnamon, star anise, and black cardamom. The noodles also vary: those of b\u00fan b\u00f2 Hu\u1ebf are thick and round, extruded directly into hot water, while those of ph\u1edf are thin and flat, cut from steamed sheets.  \n\n\n\nThe aromatics of ph\u1edf\n\n\n\nIn terms of meats, b\u00fan b\u00f2 Hu\u1ebf often includes beef shank, pork feet\/hocks, and even cubes of congealed blood, while ph\u1edf is served with thin slices of raw beef, flank, and sometimes tendons.\n\n\n\nThe main ingredients of B\u00fan b\u00f2 Hu\u1ebf\n\n\n\n\n\n\n\nPork hock and beef shank: if you have to choose one, take the pork hock. In this case, saut\u00e9 it in the satay instead of the beef \n\n\n\nCh\u1ea3 Hu\u1ebf: Vietnamese garlic mortadella typical of the Hu\u1ebf region. You can use ch\u1ea3 l\u1ee5a (ordinary Vietnamese mortadella), but you'll lose out on flavor. Plus, it's simple to make at home!   \n\n\n\nVietnamese garlic mortadella, very easy to make at home\n\n\n\nShrimp paste: If you have no other choice, use Thai or Indonesian shrimp pastes, but I strongly advise using the Vietnamese version for an authentic taste. More specifically, in stores you'll have a choice between M\u1eafm ru\u1ed1c and m\u1eafm t\u00f4m. You should use M\u1eafm ru\u1ed1c, which will be brown in color.   \n\n\n\nIn summary, during the fermentation process for M\u1eafm ru\u1ed1c, the shrimp shells are removed and sun-dried before fermenting. For M\u1eafm T\u00f4m, the shells are kept and there is no sun-drying. Both use different salt ratios, and m\u1eafm t\u00f4m will be much more liquid with a stronger taste.  \n\n\n\nWater spinach: This is actually water morning glory. If you can't find it, use pak choy \n\n\n\nBanana flowers: Another welcome ingredient, but not mandatory. They really add a nice dimension to the taste. \n\n\n\nRice noodles: Ideally, you find traditional thick and round rice noodles. They sell them in the fresh and frozen sections of Asian supermarkets. Otherwise, any type of alkaline noodles (like udon, for example) will do.   \n\n\n\nFish sauce: No, it doesn't taste like fish, and yes, it's essential for the flavor of the dish. I recommend the Ph\u00fa Qu\u1ed1c brand \n\n\n\nLemongrass: brings a nice aftertaste and balances the flavors of the shrimp paste\n\n\n\n\n\n\tAuthentic B\u00fan b\u00f2 Hu\u1ebf\n\t\t\n\t\tA traditional recipe for the most delicious noodle soup in Vietnamese cuisine\t\n\t\n\t\tButcher's twine for meat\t\n\t\n\t\t2 kg of pork bones700 g of pork shank (boneless)700 g of beef shank (boneless)100 g of green chili100 g ginger20 Ch\u1ea3 Hu\u1ebf (Vietnamese mortadella, optional)10 stems lemongrass2 slices of pineapple (preferably fresh)200 g of onions (quartered)Seasonings for cooking the broth3 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, M\u1eafm ru\u1ed1c)1 large bowl of ice waterTo serve2 banana flowers (optional)20 stems of water spinach (optional)Lemon juiceWaterRice noodles (preferably not flat. Thick. Alternatively, use white alkaline noodles  )Satay sauceNeutral 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)\t\n\t\n\t\tBouillonRinse and drain the pork bones.Preheat the oven to 150 degrees in grill modePut the bones in the oven for 30 min with two crushed lemongrass stalks, the other lemongrass, crushed fresh ginger, onions, pineapple slices, and chili Use butcher's twine to wrap the beef and pork shanks well (separately)In a large pot, bring water to a boilAdd the lemongrass and onionsBlanch the shanks for 2 minutesPlace them in a large bowl containing ice waterAdd the pork bones to the boiling water, blanch for two minutes Place in ice water as wellAfter 10 min, remove the meats and bones and let them dry on a rackEmpty the water from the pot but keep the lemongrass and onionsCooking the brothIn a large pot filled with cold water, add the onions, ginger, green chili, lemongrass, and pineapple. Heat on high When the water boils, add the beef shank, pork shank, and pork bones. Let it cook for a few minutes until it starts boiling again Skim off the foam and lower to medium-low heatAfter about 1h30, remove the shanks and place in the fridgeMeanwhile, cook the cha hue if they are rawAfter 4h, remove the onion, lemongrass, ginger, and pineapple and add boiling water to compensate for what has evaporatedTake some broth and put it in a bowl, dissolve the shrimp paste in itBring to a boil again and add the fish sauce, dissolved shrimp paste, salt, and rock sugarHomemade satayAdd a little oil in a hot pan over medium-high heatAdd all the satay ingredients except for the chili and cashew oil. Fry until fragrant Add the chili and cashew oil and mix well for 1 to 2 minutesSet aside half in a bowl for serving, leave the other half in the panSaut\u00e9 the drained beef shank in it over medium heat for a few minutesPlatingFinely grate the banana leaves and water spinachPlace in a bowl of water with lemon juice while waiting to serve to prevent them from turning blackThinly slice the beef and pork shanksSlice the cha huePrecook the noodles if necessaryIn a bowl, add the noodles, slices of beef shank and pork shank, a few slices of cha hue.Pour in the broth and sprinkle with some sliced green onions, shredded banana leaves and water spinach, as well as satay. \t\n\t\n\t\t\nIf you have no other choice, use Thai or Indonesian shrimp pastes, but I strongly advise using the Vietnamese version for an authentic taste. More specifically, in stores you'll have a choice between M\u1eafm ru\u1ed1c and m\u1eafm t\u00f4m. You should use M\u1eafm ru\u1ed1c, which will be brown in color.  \n \nIn summary, during the fermentation process for M\u1eafm ru\u1ed1c, the shrimp shells are removed and sun-dried before fermenting. For M\u1eafm T\u00f4m, the shells are kept and there is no sun-drying. Both use different salt ratios, and m\u1eafm t\u00f4m will be much more liquid with a stronger taste.  \n\n\t\n\t\n\t\tMain course, Soups and brothsVietnameseBoeuf, Huile de s\u00e9same, Nouilles, Porc, Sauce poisson\t\n\n\n\n\n\nCulinary sources\n\n\n\nTo ensure authenticity, I had to consult numerous sources for this article. Among the most prominent were the Ho Chi Minh City government electronic newspaper, Vietnamhowhome, the Hu\u1ebf Department of Tourism website, explorepartsunknown, and reddit","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27384"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26839"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}