Bun Bo Hue Spicy Beef Noodle Soup
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.
Spicy central Vietnamese beef soup with thick round noodles in a fragrant lemongrass and shrimp paste broth.
Nutrition per serving
Ingredients
Broth
Noodles
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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