I lov shrimp paste! It can bring your soups and other dishes to a completely new level. People should not be afraid of the smell.....it is so delicious if you know how to use it! I would like both versions of the bun bo hue!
I discovered shrimp paste was the secret ingredient to making Thai curry taste just like the real thing at home (I'm just a stupid westerner and even I could figure it out after 20 years of trying).
I am a huge fan of Bun Bo Hue, I always love Bun Bo more than Pho. the recipe I followed all the time is the recipe you made 6 years ago, I like it, but not love it, i still feel like it is not the same as the one I have at Vietnamese restaurants. hopefully your new recipe will make me love my Bun Bo Hue. Thank you Helen for all your wonderful recipes.
Thank you for showing us an updated version! Please make more updated versions of your dishes if you find some tweaks or new techniques to make them better :)
Not only that, but real bun bo hue from Hue use thin vermicelli noodles like those used in bun rieu and there are thin pounded beef slices in the bowl.
My family eats tons of bum bo hue every year. We live in California where there is a Little Saigon. Our favorite is An Nam. They use Vietnamese ham in their recipe instead of trotters, and sliced pork, beef. They also have a restaurant for Pho Ga which is awesome. Take a look around you can find delicious Vietnamese food everywhere! Love these 2 recipes.will try them. Best of luck on the new restaurant!
Great video! I love how you use the Instant Pot! This is a game changer for speeding up making vietnamese noodle dishes! My mom would simmer her pho overnight but I just need a few hours and done! Also helps eliminate babysitting the pot
This video was a joy to watch and both versions looked delicious. I think I prefer Helen’s bun bo Hue but will definitely check out Summer’s version when I go to Vietnam. Great video!
There's a real art to making these dishes, which is why I love Vietnamese food. Thanks for sharing all those cooking tips! I like the one where you soak the shrimp paste to remove some of the smell. I recently got some homemade shrimp paste from family in the Philippines. It's so good, but very pungent since there are no preservatives!
richiesd1 yes, I know. I always love the traditional way but i admire that they use the new way to make the broth. It's creation and suprised me so I just want to say something nice to them :')
Love your cooking techniques. Look so delicious, ladies! I probably go with the Hue's version, but for the foreigners I think the Da Nang's version is a hit.
Wow this looks amazing! I’ve always wanted to cook bun bo hue but it looks so intimidating! lol you make every dish look so simple! Thanks for sharing! 😘🙏😊
Helen recipe.. Saya ada kawan banyak di Penang iaitu kawan perempuan yang bekerja di kilang Bayan lepas FreecTrade Zone, Jika senangvsaya bawa nereka di Restaurany kamu.. Recipe paling bagus, lengkap dan istemewah.. Good job,, Top Chef.. Masa hadapan yang bergitu cemerlang. U are the BEST. Hockkhoonkup. !
Hi Helen 🙋 this soup looks so delicious, but Only one very important thing I don't eat any Blood items, so I will Omit that😊 but thank you to both of you lovely chefs 💕💓💗 I love your recipes, yummy 😋 thank you!
The best loved Bún Bò in Vietnam is definitely the traditional Bún Bò Huế with the lemongrass and shrimp paste. The Bùn Bò Đà Nẵng version here is obviously for someone who cannot eat, or cannot stand the smell of shrimp paste. I think if you know how to make the shrimp paste with a very light smell, then the foreign customers can enjjoy it and still keep the traditional one. the Bùn Bò does not have shrimp paste like it has no soul at all. Thank you for sharing.
Hi Helen just wonder if you tried blanching the pork bone/meat from room temperature water and let the water boil..i find that the end result is cleaner bone/meat. Thanks!
I'm in love! :) But a question arose: In your Pho soup video, you said that pots should not be covered because the broth will be saur. In this video you used pressure cooker... So this is a contradiction. So what is the truth? Should or should not cover the pot?
Thank! your Bun Bo Hue so yummy. But it's come with pork borh, pork pip's, pork sausage, pork blood vv... But only one part of Beef like Beef shank or eye brown. I saw Vietnamese Restaurant sale like that everywhere. My question is that 100% original spicy BEEF NOODLE SOUP ? 1967 I'm 7 years old I ate that noodle at HUE city with my family very simple but (none of pork flavor in there)
Ferocious Ferret In Da Nang, they just called it bún bò. Like she said, it's one of the variations of BBH but less spicy and the noodles they used are thinner than BBH noodles. Actually BBH is one of the many types of bún with bone broth in Vietnam.
Thumbs up 32 for this most famous Vietnamese noodle soup and ... FULL VIEW. I shared it on Google+, Twitter and Pinterest. I kindly invite you to watch my new uploads if you haven't already done so. Thanks ! I didn't skip the ads to give you my full support !!
It's a delight to see someone attempting to elevate Vietnamese cuisine. However, removing key ingredients from a cornerstone dish in the VN cuisine and serving "extracted herb[al] broth" in a French press seems contrived for the sole purpose of "elevation".
The French press was a great idea, not just for presentation but also to concentrate flavors and make the broth as fresh as possible for the diner. Also, it's my understanding that there are several types of bun bo, each with their own set of ingredients and toppings. The type of broth used will also vary.
![[ENG SUB] Cách nấu BÚN BÒ HUẾ ngon tuyệt đỉnh nhìn thôi đã thèm | Perfect VN Spicy Beef Noodle](http://i.ytimg.com/vi/A_o2qfaTgKs/mqdefault.jpg)
![[ENG SUB] Cách nấu BÚN BÒ HUẾ ngon tuyệt đỉnh nhìn thôi đã thèm | Perfect VN Spicy Beef Noodle](/img/tr.png)
Seeing 2 brilliant Vietnamese women showing their great skills to the world is just as impressive as their comforting dishes. Power to you both.
I lov shrimp paste! It can bring your soups and other dishes to a completely new level. People should not be afraid of the smell.....it is so delicious if you know how to use it! I would like both versions of the bun bo hue!
I discovered shrimp paste was the secret ingredient to making Thai curry taste just like the real thing at home (I'm just a stupid westerner and even I could figure it out after 20 years of trying).
Thanks very much for showing us how to make some of your authentic Vietnamese dishes Helen, I’m sure that tastes wonderful
Sometimes you want to enjoy the same dish with a different taste. They both look really good.
Wow.. very impressive restaurant..love the food and efforts you make. Hope to visit one day..😊
Helen and Summer: Great video. Very proud of you both! Love your recipes and presentation, lots of tips and not so much talk like other food-vloggers.
I am a huge fan of Bun Bo Hue, I always love Bun Bo more than Pho. the recipe I followed all the time is the recipe you made 6 years ago, I like it, but not love it, i still feel like it is not the same as the one I have at Vietnamese restaurants. hopefully your new recipe will make me love my Bun Bo Hue. Thank you Helen for all your wonderful recipes.
5hats great to know 😊 my thank you!
That's lol
I love the most authenticity I can get!
Thank you for showing us an updated version! Please make more updated versions of your dishes if you find some tweaks or new techniques to make them better :)
I honestly Choose Helen bún bò Huế reason is bún bò Huế have to be with shrimp base 👍👍👍
Not only that, but real bun bo hue from Hue use thin vermicelli noodles like those used in bun rieu and there are thin pounded beef slices in the bowl.
Likex10000000000! Helen bún bò Huế always!
Agreed can’t mess with the real deal
LittleMopeHead .
“If no lemongrass, dish fails”. Love it!! Thank you for sharing!
Very nice to learn both ways.
My family eats tons of bum bo hue every year. We live in California where there is a Little Saigon. Our favorite is An Nam. They use Vietnamese ham in their recipe instead of trotters, and sliced pork, beef. They also have a restaurant for Pho Ga which is awesome. Take a look around you can find delicious Vietnamese food everywhere! Love these 2 recipes.will try them. Best of luck on the new restaurant!
Great video! I love how you use the Instant Pot! This is a game changer for speeding up making vietnamese noodle dishes! My mom would simmer her pho overnight but I just need a few hours and done! Also helps eliminate babysitting the pot
Hope you enjoy
Hi Helen!! I love listening to you speaking in your language!! The video was AWESOME!!thanks!!
Thanks Helen great Bun BO Hue soup its so delicious like your smile. Giong Ao dai yellow nice.
Will be trying this out soon thank you! This is my fav dish in Stockton CA at binh minh sooooooo DELICIOUS AND FLAVORFUL.
This video was a joy to watch and both versions looked delicious. I think I prefer Helen’s bun bo Hue but will definitely check out Summer’s version when I go to Vietnam. Great video!
Thanks Sophy
may i know what noodle brand you use
There's a real art to making these dishes, which is why I love Vietnamese food. Thanks for sharing all those cooking tips! I like the one where you soak the shrimp paste to remove some of the smell. I recently got some homemade shrimp paste from family in the Philippines. It's so good, but very pungent since there are no preservatives!
Hi ! Lovely Bún bò huế!Your recipe is so good!😀❤❤❤👍👍👍
Nice presentation!
Using French Press to make the broth is so talented. It's so unique and so interesting!!!
Phụng Trần, yes. But... 5 minutes in the French press will make the broth cold. It will not be hot enough for all the ingredients and the bowl.
richiesd1 yes, I know. I always love the traditional way but i admire that they use the new way to make the broth. It's creation and suprised me so I just want to say something nice to them :')
Love your cooking techniques. Look so delicious, ladies! I probably go with the Hue's version, but for the foreigners I think the Da Nang's version is a hit.
One of my favs. Eat Fab and 100% delicious. Stay hungry my friends!
Both versions are good. Just different taste. Thanks for sharing.
If and when I can travel to Da Nang, I'll definitely visit your restaurant. 😁
Omg Chi Helen! We are so happy to find you. Love your recipes!
Wow, looks soooooo good!
Wow this looks amazing! I’ve always wanted to cook bun bo hue but it looks so intimidating! lol you make every dish look so simple! Thanks for sharing! 😘🙏😊
The ginger was afraid and tried to get away....bahaha
I grew up in Danang and have never seen Ginger in this soup.
original version is the best. 1 vote for Helen version
Great video Helen! Excellent!
Where can I get the satay recipe? I love that oil and would like to try and make it at home
Amazing video! Thank you for always making me so hungry!!!
I really love this channel , i'm learning a lot
is there a recipe for the pork paste?
I didn't know that there were different variation! Regarding this video, I would have loved to see the two final product side by side.
Omg. They both look delicious! I want both of them
Really good video with good production quality
Looks delicious .
Helen recipe.. Saya ada kawan banyak di Penang iaitu kawan perempuan yang bekerja di kilang Bayan lepas FreecTrade Zone, Jika senangvsaya bawa nereka di Restaurany kamu.. Recipe paling bagus, lengkap dan istemewah.. Good job,, Top Chef.. Masa hadapan yang bergitu cemerlang. U are the BEST. Hockkhoonkup. !
BBH is my fav and i choose it over Pho any day ☺️. I have tried both Hue and Da Nang BBH and they both taste very yummy if it done right.
I love bun bo HUẾ, too ❤️
Awh this is a sweet video. I hope your sisters restaurant is successful!
Thank you :)
Amazing video!
Does it actually taste different w the french press?
em đã nấu và rất thành công, cám ơn chị.
I just love this video! Thank you Helen!
This is a good introduction to Vietnamese food to those who are fearful of anything new.
I think I'd go with Bun Bo Hue as I like the bolder taste, but I'll try the Da Nang version. Guess it may suit my friends a bit better.
Hi Helen 🙋 this soup looks so delicious, but
Only one very important thing I don't eat any
Blood items, so I will
Omit that😊 but thank you to both of you lovely chefs 💕💓💗 I love your recipes, yummy 😋 thank you!
I like the bold and spicy taste😋😋😋😋😋😋😋😋😋😋
LOL, so cute at 7:04 :)
Good job
This actually one of my husband's favorite dish, along with chicken curry and baguette...and anything he can spill nuac mam on
I love you Helen!!!! You're my favorite!!!!!!!
Original recipe 🍜; Can you link the recipe for this version of Bun Bo Hue , with the instant pot and the time it will take to make this? Thanks.
The best loved Bún Bò in Vietnam is definitely the traditional Bún Bò Huế with the lemongrass and shrimp paste. The Bùn Bò Đà Nẵng version here is obviously for someone who cannot eat, or cannot stand the smell of shrimp paste. I think if you know how to make the shrimp paste with a very light smell, then the foreign customers can enjjoy it and still keep the traditional one. the Bùn Bò does not have shrimp paste like it has no soul at all. Thank you for sharing.
M oi
wow, the restaurant looks amazing!
Wow I have to try NEN restaurant when I visit Da Nang!
They both look delicious!❤️❤️
So Amazing!!! Tuyet voi!❤️💕💕
I like Helen's version..i used to do it and it was very tasty.
Interesting to learn that annatto is used.
Bún bò huế my all time favorite 😍
My favourite vietnamese soup--- by far
I agree! The more lemongrass the better. ❤️
Love love lemon grass♥️
Helen you looks beautiful in yellow :) love both version of soup ,and i try them for sure
I send you heart from Canada to :)
heart to you back :)
You are soon sweet :)
When she said “you must have ginger to have a good bun bo” & helen was like “oh really...” *ginger goes flying* 😂😂😂
Ha ha 😂
Loved your guest! Love your videos
What is the difference between mam ruoc and mam tom shrimp paste? Can I substitute mam ruoc used in this video with mam tom?
They are made from different kinds of seafood (pretty similar though) and the fermentation also differs. It's ok to substitute though
Helen's Recipes (Vietnamese Food) thx!!
Cách nào cũng ngon hết.
Hi Helen just wonder if you tried blanching the pork bone/meat from room temperature water and let the water boil..i find that the end result is cleaner bone/meat. Thanks!
yes you can do that, too
wow that was a great video, your recipe
looks bomb!
2 chi em Gioi qua, moi Ng mot ve, 10 Phan ven 10
I enjoyed the song in the original video
Authentic
great video
Wow. Instant pot. I will try in mine.
OmG I luv Vietnamese food😛😛😛
This is my favorite soup I love bun bo hue
I'm in love! :)
But a question arose: In your Pho soup video, you said that pots should not be covered because the broth will be saur. In this video you used pressure cooker... So this is a contradiction. So what is the truth? Should or should not cover the pot?
Traditionally we cook uncovered for 4-8 hours but if you have limited time, you can use a pressure cooker :)
@@HelenRecipes Ok, I see. :)
Fantastic! Thanks guys, I am in love :-) already hehe
I love how the english auto cc subtitle for bun bo hue is boombah hair 😂
Đặc sản Huế là gì ạ
Pleased your back my son that meal looks top class look after yourself stay lucky
Thank! your Bun Bo Hue so yummy. But it's come with pork borh, pork pip's, pork sausage, pork blood vv... But only one part of Beef like Beef shank or eye brown. I saw Vietnamese Restaurant sale like that everywhere. My question is that 100% original spicy BEEF NOODLE SOUP ? 1967 I'm 7 years old I ate that noodle at HUE city with my family very simple but (none of pork flavor in there)
chị Helen ơi thêm dĩa rau muống bào trụn nữa =]]] bá cháy :v à à còn giá nữa :v
Oh, and I love shrimp paste!
Never heard of bun Bo da nang in my 49 years. Always bun Bo hue. Shrimp paste is an acquired taste.
Ferocious Ferret
In Da Nang, they just called it bún bò. Like she said, it's one of the variations of BBH but less spicy and the noodles they used are thinner than BBH noodles. Actually BBH is one of the many types of bún with bone broth in Vietnam.
Ferocious Ferret. I think I prefer B.B. Danang. BBH is too fat and spicy for me. I don’t like the layer of oil on top like some restaurants serve it.
Also some people is allegic to shrimp. so fish sauce could be another option.
Im from Danang and i prefer Danang version as its subtle and we use smaller size of vermicelli instead of the thick big one compared to other regions.
TamAnh Nguyen the original BBH from Hue also uses thin vermicelli. The thick one that ur talking abt is the BBH from Southern VN 🙄
Team Helen, the authentic.
U guys use the thinner noodles for bun bo hue
Oh I would definitely prefer the Bun Bo Hue!
I want to make it for my partner. Thanks Helen & Summer Le (Y)
Did she say blood cube?
Ruth Carmona yeah, I've had it and I think it's vomit inducing! I guess it's an acquired taste.
Asian chocolate
Thumbs up 32 for this most famous Vietnamese noodle soup and ... FULL VIEW. I shared it on Google+, Twitter and Pinterest. I kindly invite you to watch my new uploads if you haven't already done so. Thanks ! I didn't skip the ads to give you my full support !!
😍😍😍 my favorite.
I want both :)
Although I love Pho, I think I love Bun Bo Hue best!
It's a delight to see someone attempting to elevate Vietnamese cuisine. However, removing key ingredients from a cornerstone dish in the VN cuisine and serving "extracted herb[al] broth" in a French press seems contrived for the sole purpose of "elevation".
The French press was a great idea, not just for presentation but also to concentrate flavors and make the broth as fresh as possible for the diner. Also, it's my understanding that there are several types of bun bo, each with their own set of ingredients and toppings. The type of broth used will also vary.