At home we know this dish as Beef and Pork Leg Noodle Soup (Bun Bo Gio Heo), but it’s a confusing name for the non-expert. The literal meaning of Bun bo is ‘noodles with beef’. There are more Vietnamese dishes with the basic ingredients noodles and beef and are called ‘Bun bo’, such as Bun bo xao xa or Bun bo Hue. The broth of Bun bo gio heo is from beef and pork, and therefore, the addition ‘Gio heo’ in the name gives it a more complete picture of the dish. ‘Gio heo’ means pig feet or gammon, at least large pieces of pork with enough fat on it.
Beef and Pork Leg Noodle Soup (Bún Bò Giò Heo) consists of many braised meat, a mix of fresh vegetables and herbs with the spiciness of onion sambal. If I am hungry I can really long for this dish. Then I think of the braisde meat and fragrant herbs with the salty and tangy flavor of onion sambal. Vietnamese mint and coriander Rau ram (slightly spicy) I find the most delicious herbs to go with Bun bo gio heo. My mother always wants to please everyone and cook this dish with both small and large rice noodles to choose from.
Beef and Pork Leg Noodle Soup (Bún Bò Giò Heo) is an important part of the Vietnamese diet, often featured as a hearty main course or served in combination with a series of other dishes.
Soup can be served throughout the day or frozen and stored for use at another time, so recipes often call for large amounts of ingredients to make a large portion of soup at one time