Not to toot my own horn but I make a pretty decent bun bo hue. Last time I made it (a couple of weeks ago), it was my best ever. Well, all good things must come to an end, or at least I’ve learned a lesson or two. I made a batch today that was horrible. Yes, no flavor! How did it happen? I kind of knew as the soup was simmering that I put too much water. Of course I knew that one has to put enough bones to make a soup flavorful but I was hoping to make a large batch and would make do with what I had. Should’ve known better. In any case, the secret to a good bun bo hue is lots of shallots and of course, lots of beef bones and meats.