A light and fragrant noodle soup from Hue, Vietnam, featuring tiny clams in a clear broth with rice vermicelli, fresh herbs, and crunchy toppings. The broth is subtly sweet from the clams, balanced with aromatic herbs and a hint of spice. Often eaten as a breakfast or lunch dish.
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Bún Hến is a specialty of Hue, Vietnam, often enjoyed as a light yet flavorful meal. It reflects the city's royal culinary heritage, where balance and subtlety are prized. Commonly eaten for breakfast or lunch, it showcases the region's abundance of fresh herbs and seafood.
1. Simmer clams to make broth. 2. Sauté aromatics and add to broth. 3. Assemble bowls with noodles, clams, herbs, and toppings. 4. Ladle hot broth over. 5. Garnish with fried shall...
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Broth may include a touch of annatto oil for color
Sometimes served with a side of fermented shrimp paste (mắm tôm)
Nguyen, Andrea — Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Vietnam Tourism — Hue Cuisine
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Professional dehydrator for jerky, fruit leather, herbs, powders
Japanese clay pot for rice, hot pot, steaming
Hand blender for emulsifications, purees, soups, sauces
Wide carbon steel pan — develops the prized socarrat crust
Premium dried kelp — foundation of Japanese dashi and umami
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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