Bun Bo Hue Spicy Noodle Soup (Print)
Aromatic Vietnamese noodle soup with tender beef, spicy chili oil, and fragrant lemongrass broth.
# Ingredient List:
→ 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
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
19 - 10 oz cooked beef brisket, thinly sliced
20 - 10 oz cooked pork blood cubes
21 - 6 Vietnamese pork sausage patties, 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
26 - 1 cup fresh herbs (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili to taste
# How-To Steps:
01 - Place beef shank and pork hock in a large stock 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.
03 - Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours until meat is tender. Remove meats and slice beef shank and pork hock into serving pieces. Strain broth and discard solids.
04 - Heat vegetable oil in a small frying pan. Add annatto seeds 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.
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 beef brisket and Vietnamese sausage.
06 - Place a portion of noodles in each serving bowl. Top with beef shank, pork hock, brisket, pork blood cubes, and sausage slices. Ladle hot broth over the top and 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 with extra fish sauce or shrimp paste on the side.
# Expert Suggestions:
01 -
- The broth develops this incredible depth thatll make your whole kitchen smell like a Vietnamese street corner at dawn
- Thick noodles actually hold up to the bold broth unlike thin rice noodles that disappear too fast
- You can adjust everything from the heat level to which proteins you pile in making it yours every time
02 -
- Skimming the scum consistently during the first hour of simmering is what makes the difference between cloudy restaurant soup and clear homemade broth
- The shrimp paste smell disappears during cooking so do not panic when you first open the jar
- Thinly slice your beef against the grain while its slightly warm so it stays tender in the hot broth
03 -
- Add a small piece of pineapple to the broth during the last hour of simmering for subtle sweetness that balances the heat
- Mix your chili oil with a little spoonful of broth before drizzling so it disperses beautifully instead of floating on top