Following my trip to Danang where I had one of the best bowls of bun bo Hue at Ba Dieu, I’m going to share with you my recipe for this spicy lemongrass beef noodle soup, which I learned from my Aunt Carol.Bun bo Hue is one of my favorite Vietnamese noodle soups. Growing up, I loved it more than pho (but only if my mama made it less spicy for my sensitive tastebuds). The broth consists of boiled beef and pork bones with hints of lemongrass, fish sauce, shrimp paste, and peppers. It’s a rich and complex bowl of soup (which is why on a weekly basis, I prefer the lighter, easily digestible pho) but bun bo Hue was considered one of my favorite childhood treats.Bun bo Hue is named for the Hue region of Vietnam from which it came. Hue is located in the central part of the country, and it is where royalty lived way back when Vietnam had kings. Every region has its own distinct cuisine, and in Hue, food is often spicy and incredibly flavorful, like a punch to the palate. This noodle soup is no different—it’s robust, deep, and amazing.Like most Vietnamese noodle soups, the broth takes some time to cook. If you’re totally impatient or just don’t want to deal with pork hocks and shrimp paste, you can create a very good bowl of bun bo Hue using this Quoc Viet Foods soup base for bun bo Hue. There’s even a vegetarian Hue-style noodle soup base from Quoc Viet.But if you want to try your hand at cooking one of my absolute favorite noodle soups, here’s the recipe, as learned from Aunt Carol and tweaked by me.