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