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Kopi Thyme

Bun Bo Hue

Regular price $11.99 CAD
Regular price Sale price $11.99 CAD
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SPICY NOODLE SOUP BASE

A SPICY COUSIN TO THE WELL-KNOWN PHO

The flavour of this soup base imparts a nice balance of sweet, sour, and spicy to the simple noodle soup. The aroma of lemongrass makes it appetizing with every slurp of noodles. Just add a few spoonfuls of it to a pot of pho, chicken broth or vegetable broth of your liking, if not directly to a bowl of noodle soup. This soup base will bring any noodle soup to the next level with a taste you’ll never forget and a gorgeous tint of golden red.

Bun Bo Hue is:

  • Artisan Made
  • Gluten Free
  • Vegan Friendly
  • Dairy Free
  • Nut Free
  • 100% Natural Ingredients
  • No artificial flavours or preservative

GET FIRED UP

Level up your noodle soup with some heat and great flavours!

  

Instructions: 

  1. Prepare broth: pho / bone broth / vegetable broth
  2. Add salt, dark soya sauce, fish sauce and Bun Bo Hue base to liking 
  3. Assemble a bowl with:
    chilli pepper, bean sprouts, cilantro, basil, mint, green onion, fried onion, onion (thinly sliced), lime, recommended protein (beef, pork, chicken or tofu) and rice noodles
  4. Add soup

* Option to add it directly to your bowl of noodle soup.

Other ways to use:
Hotpot, stir fry, dip/spread, marinade and cocktails.

Size

250 mL

Ingredients

Canola Oil, Lemongrass, Tomato Paste, Sugars (Liquid Sugar, Sugar), White Vinegar, Chili Powder, Garlic Powder, Dehydrated Garlic, Salt, Onion Powder, Spices, Chili, Water, Rice Vinegar, Modified Corn Starch.

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STORY BEHIND THE SAUCE

Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup) originated from Van Cu village, a small town close to the beautiful ancient Hue city. Hue was the centre of Vietnam during the time of the Nguyen dynasty – the last royal family of Vietnam. The city is famous for producing vermicelli (rice noodles). Legend has it that this mouth-watering noodle soup has been around since the first Nguyen lords ruled Vietnam during the 16th century.

Since the creation of this dish, many improvements have been made over time. Hue’s cooking style was perfected to suit the palate of the royal family and the high-ranking officials. In general, Hue's cuisine tasted a lot better than the other parts of Vietnam.

The hot and spicy notes of this unique and undiscovered bowl of soup make it the heart and soul of central Vietnam, like many other dishes from the region. The chilli paste gives it a hot kick that is absent in Pho.

We guarantee you'll fall in love with this soup as soon you try it. Here’s to a bowl that is heartwarming, satisfactory and keeps you warm on a cold winter's day.

This soup base was made as an ode to the very first kitchen Sara worked in during her university days. It was her favourite to make when she worked full-time, running a hectic kitchen, as it made such a fast and tasty meal.

A pot of pho was always simmering where she worked. All she needed to do was blanch the ingredients and noodles and add the paste and hot soup. Voila, you had lunch ready in minutes. Her favourite way to have it is with beef balls and sliced meats.

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