Bun Bo Hue (Printable)
Aromatic Vietnamese beef noodle soup with bold lemongrass flavors, tender meats, and thick rice noodles.
# 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 (optional)
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 (bun bo Hue noodles)
19 - 10 oz cooked beef brisket or beef flank, thinly sliced
20 - 10 oz cooked pork blood cubes (optional)
21 - 6 Vietnamese pork sausage patties (cha lua), 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 (optional)
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 pot. Cover with water, bring to a boil for 5 minutes, then drain and rinse the meat thoroughly to remove impurities.
02 - Refill the pot with 12 cups water. Add cleaned meat, lemongrass, onion, garlic, and ginger. Bring to a boil, skimming off scum as needed. Lower heat to a simmer. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours until meat is tender.
03 - Remove meats from broth. Slice beef shank and pork hock into serving pieces. Strain broth through a fine mesh and discard solids. Season broth to taste.
04 - Heat vegetable oil in a small pan. Add annatto seeds if using and cook for 1-2 minutes until oil turns red, then 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 instructions. Drain and set aside. If using pork blood cubes, simmer in gently boiling water for 10 minutes. Slice brisket and cha lua.
06 - Place a 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 the top. Drizzle with aromatic chili oil.
07 - Add red onion, lime wedges, bean sprouts, banana blossom, fresh herbs, scallions, and chili slices as desired. Serve immediately while hot.
# Cooking Tips:
01 -
- The broth develops layers of flavor that storebought versions can only dream about
- That signature combination of spicy, sour, and savory keeps you coming back for more
- Thick rice noodles hold up beautifully in the robust broth unlike thinner alternatives
02 -
- Shrimp paste smells intense initially but mellows beautifully during cooking
- Adding rock sugar instead of regular sugar creates a more rounded sweetness
- The broth tastes even better the next day so consider making it ahead
03 -
- A small piece of pineapple added to the broth enhances the natural sweetness
- Toasting your lemongrass briefly in a dry pan intensifies its fragrance