Bun Bo Hue Spicy Beef Noodle (Printable Version)
Aromatic Vietnamese soup with tender beef, spicy lemongrass broth, thick rice noodles, and fresh herb garnishes.
# What You’ll Need:
→ Broth
01 - 3.3 lbs beef shank, bone-in
02 - 1.1 lbs pork hock
03 - 12 cups water
04 - 2 stalks lemongrass, bruised
05 - 1 large yellow onion, halved
06 - 4 cloves garlic, smashed
07 - 1 thumb-sized piece ginger, sliced
08 - 2 tablespoons fish sauce
09 - 1 tablespoon salt
10 - 2 teaspoons sugar
11 - 1 tablespoon rock sugar
12 - 1 tablespoon shrimp paste (mam ruoc)
→ Aromatic Chili Oil
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon annatto seeds
15 - 2 tablespoons minced shallots
16 - 2 tablespoons minced garlic
17 - 2 tablespoons chili flakes
→ Noodles & Proteins
18 - 1.3 lbs thick round rice noodles
19 - 10 oz cooked beef brisket, thinly sliced
20 - 10 oz cooked pork blood cubes
21 - 6 Vietnamese pork sausage patties, sliced
→ Garnishes
22 - 1 small red onion, thinly sliced
23 - 2 limes, cut into wedges
24 - 1 cup bean sprouts
25 - 1 cup shredded banana blossom
26 - 1 cup fresh herbs (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili to taste
# Directions:
01 - Place beef shank and pork hock in a large stock pot. Cover with water, bring to a rolling boil for 5 minutes, then drain and thoroughly rinse the meat to remove impurities.
02 - Refill pot with 12 cups water, add cleaned meat, lemongrass, onion, garlic, and ginger. Bring to boil, skimming off scum as needed. Lower heat to simmer. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours until meat is tender.
03 - Remove meats from broth and slice beef shank and pork hock into serving pieces. Strain broth through fine mesh, discarding solids. Season broth to taste.
04 - Heat vegetable oil in small pan. Add annatto seeds and cook 1-2 minutes until oil turns red, discard seeds. Add shallots and garlic, sauté until fragrant. Stir in chili flakes and cook briefly. Set aside.
05 - Cook rice noodles according to package directions, drain and set aside. If using pork blood cubes, simmer in gently boiling water for 10 minutes. Slice brisket and cha lua.
06 - Place portion of noodles in each serving bowl. Top with beef shank, pork hock, brisket, pork blood cubes, and cha lua slices. Ladle hot broth over top and drizzle with aromatic chili oil.
07 - Add red onion, lime wedges, bean sprouts, banana blossom, fresh herbs, scallions, and chili slices according to preference. Serve immediately with extra fish sauce or shrimp paste on side.
# Top Tips:
01 -
- The broth develops this incredible depth that makes you understand why Hue is known as Vietnams culinary capital
- Its one of those soups that actually warms you from the inside out, perfect for rainy days
02 -
- The shrimp paste smells intense going in but mellows into something umami rich
- Tasting and adjusting seasoning at the end is non negotiable
03 -
- A piece of pineapple added to the broth creates subtle sweetness that rounds everything out
- Make the broth a day ahead and refrigerate overnight so you can skim off hardened fat