Bun bo Hue is a famous central Vietnamese noodle soup with a spicy lemongrass broth, thick rice noodles, tender beef, and fresh herbs.
Build the broth slowly with beef, pork, lemongrass, and shrimp paste, then balance the finished bowls with herbs, lime, and chili oil.
Blanch the meats and rinse the pot before simmering the broth. This small step gives the soup a cleaner flavor and clearer appearance.
Serving Suggestions
Add Thai basil, mint, bean sprouts, banana blossom, lime wedges, sliced chili, and extra chili oil at the table.
Recipe Notes
The broth keeps refrigerated for four days and freezes well. Store noodles and herbs separately so they do not soften.
Vietnamese Bun Bo Hue
A spicy Vietnamese beef and pork noodle soup with lemongrass broth, herbs, lime, and chili oil.
Equipment
- Large stockpot
- Fine-mesh strainer
- Large saucepan
- Tongs
- Ladle
Ingredients
Broth
- 1 lb beef shank
- 1 lb pork hock
- 8 cups water or beef stock
- 3 stalks lemongrass bruised
- 1 medium yellow onion halved
- 1 tbsp shrimp paste
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 3 tbsp chili oil
Noodles and Toppings
- 1 lb thick rice noodles cooked according to package directions
- 8 oz beef sirloin thinly sliced
- 8 oz Vietnamese pork ham sliced
- 1 cup fresh herbs mint, basil, and cilantro
- 1 cup bean sprouts
- 1 cup sliced banana blossom optional
- 2 medium limes cut into wedges
Instructions
Build the Broth:
- Blanch the beef shank and pork hock in boiling water for 5 minutes. Drain, rinse, and clean the pot.
- Return the meats to the pot with the stock, lemongrass, onion, shrimp paste, fish sauce, sugar, and chili oil.
- Bring to a gentle simmer and cook for 2 to 2 1/2 hours, skimming occasionally, until the meats are tender.
Prepare the Bowls:
- Remove the meats. Slice the beef and pork into bite-sized pieces and strain the broth.
- Warm the cooked noodles in hot water, then divide them among bowls. Add the sliced meats and ladle over the hot broth.
Garnish:
- Top each bowl with herbs, bean sprouts, banana blossom, and lime.
- Serve immediately with extra chili oil and sliced fresh chili if desired.
Notes
- A little shrimp paste gives the broth its characteristic depth; add it gradually if you are new to the flavor.
- Use pork belly or beef brisket if the listed cuts are unavailable.
Nutrition
Calories: 520kcalCarbohydrates: 59gProtein: 34gFat: 17gSaturated Fat: 6gCholesterol: 85mgSodium: 1450mgFiber: 4gSugar: 7g