Bun Bo Hue Spicy Noodle Soup (Print View)
Spicy, aromatic Vietnamese noodle soup with tender beef, bold lemongrass flavors, and fresh herbs.
# What You 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
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
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
26 - 1 cup fresh herbs (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili (to taste)
# How to Make It:
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.
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. Season to taste.
04 - Heat vegetable oil in a small pan. Add annatto seeds and cook for 1–2 minutes until oil turns red, then discard seeds. Add shallots and garlic, sautéing 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 bowl. Top with beef shank, pork hock, brisket, pork blood cubes, and cha lua 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 Tips:
01 -
- The broth has this incredible depth that comes from patience and the perfect balance of shrimp paste and lemongrass
- Unlike pho, the thick noodles hold onto the spicy broth in a completely satisfying way
- The homemade chili oil creates those beautiful red swirls that make each bowl feel like a work of art
02 -
- The broth needs time to develop, so do not rush the two hour simmer or you will taste the difference
- Skimming the scum as it forms keeps your broth clear and clean tasting
- Shrimp paste smells pungent raw but becomes savory and complex when cooked
03 -
- Cook your beef brisket separately the day before so it slices perfectly thin without falling apart
- The chili oil can be made in larger batches and keeps in the refrigerator for weeks