Go Back
–+ servings
A bowl of spicy Vietnamese bun bo Hue with thick rice noodles, beef, pork, herbs, lime, and chili oil.

Vietnamese Bun Bo Hue

No ratings yet
A spicy Vietnamese beef and pork noodle soup with lemongrass broth, herbs, lime, and chili oil.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 520
Ingredients Equipment Method Nutrition Notes

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

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.