Bun Bo Hue is a renowned spicy beef noodle soup originating from the imperial city of Hue, Vietnam. It is celebrated for its incredibly rich and complex broth, deeply infused with lemongrass, shrimp paste, and various cuts of meat, offering a symphony of savory, spicy, sour, and umami flavors.
Bun Bo Hue: Spicy Vietnamese Soup
Bun Bo Hue is a renowned spicy beef noodle soup originating from the imperial city of Hue, Vietnam. It is celebrated for its incredibly rich and complex broth, deeply infused with lemongrass, shrimp paste, and various cuts of meat, offering a symphony of savory, spicy, sour, and umami flavors.
Ingredients
- 2 kg beef bones marrow bones preferred
- 1 kg pork hock cut into pieces
- 8 stalks lemongrass bruised and tied in knots
- 4 medium shallots peeled and smashed
- 50 g ginger sliced
- 5-7 dried chilis rehydrated and pounded into paste
- 1 tsp annatto seeds for color (optional)
- 2 tbsp fermented shrimp paste (mắm ruốc) dissolved in water
- 1/4 cup fish sauce
- 2 tbsp rock sugar
- 1 tbsp salt
- 500 g beef shank thinly sliced
- 200 g Vietnamese pork sausage (chả lụa) sliced
- 200 g Vietnamese blood cubes (tiết heo) sliced (optional)
- 500 g thick rice vermicelli noodles (bún bò Huế noodles)
- 1 cup red cabbage shredded
- 1 cup banana blossom thinly sliced (optional)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro chopped
- 4 wedges lime
- - chili oil to taste
Instructions
- Rinse beef bones and pork hock thoroughly. Blanch them in boiling water for 10-15 minutes, then drain and rinse again to remove impurities.
- In a large stock pot, add the blanched bones, pork hock, 6 of the lemongrass stalks, smashed shallots, and ginger. Fill with enough water (about 4-5 liters) to cover everything. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, skimming any foam that rises to the surface.
- While the broth simmers, prepare the chili paste: sauté the remaining 2 lemongrass stalks (minced), pounded dried chilis, and annatto seeds (if using) in a bit of oil until fragrant. This will be your chili oil base. Set aside.
- After simmering, strain the broth, discarding the bones and aromatics. Reserve the pork hock. Return the clear broth to the pot.
- In a small bowl, dissolve the fermented shrimp paste in about 1/4 cup of warm water. Strain the mixture to remove any grit, then add it to the broth along with fish sauce, rock sugar, salt, and the prepared chili paste. Bring to a gentle simmer and taste, adjusting seasonings as needed.
- Cook the beef shank slices in the simmering broth until just tender, then remove and slice thinly. If using, add the blood cubes to the broth for a few minutes until heated through.
- Cook the thick rice vermicelli noodles according to package directions. Drain and rinse briefly.
- To assemble: Place a portion of cooked noodles into serving bowls. Arrange slices of beef shank, pork hock, pork sausage, and blood cubes (if using) over the noodles.
- Ladle the hot, fragrant broth over the noodles and meats. Garnish with shredded red cabbage, banana blossom, fresh mint, basil, cilantro, and a lime wedge. Serve immediately with extra chili oil on the side for those who like it spicier.
Notes
For an authentically rich broth, don't skimp on simmering time. Adjust the amount of chili oil or fresh chilies to achieve your desired spice level. Serve with plenty of fresh herbs like mint, basil, and cilantro, and a squeeze of lime to brighten the flavors.
