How to Make the Perfect Bun Bo Hue Spicy Beef Noodle Soup
Vietnamese · Hard · 210 min · 6 servings
A fiery and intensely aromatic central Vietnamese soup from Hue featuring thick round noodles submerged in a lemongrass-infused shrimp paste broth with tender beef shank and pork hock. Far bolder and spicier than pho, this soup rewards patient simmering with extraordinary depth of flavor.
Why this recipe works
This Bun Bo Hue Spicy Beef Noodle Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 210 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs beef shank bone-in
- 1 lb pork hock
- 3 stalks lemongrass bruised and cut into segments
- 2 tbsp shrimp paste mam ruoc
- 1 lb thick round rice noodles bun bo
- 2 tbsp annatto oil or lard with annatto seeds
Step by step instructions
Step 1: Build the Aromatic Broth Base
Blanch the beef shank and pork hock in boiling water for 10 minutes, drain, and rinse clean. Return to a large pot with 5 quarts of water and the bruised lemongrass stalks. Bring to a boil, reduce to a simmer, and cook for 2.5 to 3 hours until the meats are completely tender and the broth is deeply fragrant.
Step 2: Season with Shrimp Paste
Dissolve the shrimp paste in a small bowl with 3 tablespoons of the hot broth, stirring until smooth. Strain this mixture through a fine sieve into the pot to add its characteristic funky depth without gritty texture. Add fish sauce and sugar to balance the seasoning. The shrimp paste is not optional as it defines the character of this soup.
Step 3: Make the Annatto Chili Oil
Heat the annatto oil in a small saucepan over medium heat. Add 3 minced lemongrass stalks, 3 minced shallots, and 2 tablespoons of chili flakes. Fry for 3 minutes until fragrant and deeply orange-red. Stir the entire mixture into the finished broth for color, heat, and an additional layer of lemongrass flavor.
Step 4: Cook Noodles and Assemble
Cook the thick round noodles according to package directions, usually 3 to 5 minutes in boiling water. Drain and divide among bowls. Remove the meats, slice the beef shank, and cut the pork hock into sections. Arrange atop the noodles and ladle the fiery broth over generously. Serve with banana blossom, bean sprouts, shredded cabbage, and lime.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- shrimp paste → extra fish sauce plus a small amount of anchovy paste for a similar fermented depth
- beef shank → oxtail for an even richer and more gelatinous broth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding shrimp paste directly to the pot without dissolving it first which leaves unpleasant grainy clumps in the broth
- Under-seasoning the broth by omitting the annatto chili oil which is responsible for both the signature color and heat
Nutrition facts
Per serving: 580 calories, 40g protein, 55g carbs, 18g fat, 3g fiber.
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