Vietnamese Bun Bo Hue

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

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A spicy Vietnamese beef and pork noodle soup with lemongrass broth, herbs, lime, and chili oil.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: Vietnamese

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

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

Equipment

• Large stockpot
• Fine-mesh strainer
• Large saucepan
• Tongs
• Ladle

Method

 

Build the Broth:

1. Blanch the beef shank and pork hock in boiling water for 5 minutes. Drain, rinse, and clean the pot.
2. Return the meats to the pot with the stock, lemongrass, onion, shrimp paste, fish sauce, sugar, and chili oil.
3. Bring to a gentle simmer and cook for 2 to 2 1/2 hours, skimming occasionally, until the meats are tender.

Prepare the Bowls:

1. Remove the meats. Slice the beef and pork into bite-sized pieces and strain the broth.
2. Warm the cooked noodles in hot water, then divide them among bowls. Add the sliced meats and ladle over the hot broth.

Garnish:

1. Top each bowl with herbs, bean sprouts, banana blossom, and lime.
2. Serve immediately with extra chili oil and sliced fresh chili if desired.

Nutrition

Calories: 520kcalCarbohydrates: 59gProtein: 34gFat: 17gSaturated Fat: 6gCholesterol: 85mgSodium: 1450mgFiber: 4gSugar: 7g

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.