Bun Bo Hue Spicy Beef Noodle Soup (Printable version)
Spicy, aromatic Vietnamese noodle soup with tender beef, lemongrass broth, 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
→ 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 make it:
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. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours until meat is tender.
03 - Remove meats from broth and slice beef shank and pork hock into serving pieces. Strain broth through a fine-mesh strainer and discard solids. Season broth to taste.
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, 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 beef brisket and Vietnamese sausage patties.
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 tips:
01 -
- The complexity develops over hours but comes together like a warm embrace on cold days
- That signature spice level hits different than pho its bold unapologetic and absolutely unforgettable
02 -
- Shrimp paste smells intense initially but cook it fully or your broth will taste raw and unfinished
- Traditional recipes call for congealed pork blood which adds richness but absolutely skip it if it feels like too much
03 -
- Make the broth a day ahead because time mellow the flavors into something extraordinary
- Freeze leftover broth in portion sized containers for instant comfort on busy nights