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Bun Bo Hue

Spicy Bun Bo Hue: A Comforting Vietnamese Delight at Home

Enjoy the bold flavors of Spicy Bun Bo Hue, a Vietnamese beef noodle soup that's quick, customizable, and nourishing.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 lbs Pork Hocks Provides richness and depth to the broth; substitute with additional beef or chicken for a different flavor profile.
  • 2 lbs Beef Shank Essential for a meaty, hearty texture; shank preferred for tenderness.
  • 8 cups Chicken Broth Low-sodium variety enhances flavor.
  • 2 tbsp Shrimp Paste Introduces umami and a distinct taste; omit for non-seafood version.
  • 2 tbsp Palm Sugar Adds sweetness to balance flavors; can be replaced with brown sugar.
  • 1 whole Yellow Onion Vital for aromatic qualities.
  • 2 stalks Lemongrass Necessary for its vibrant scent; bruising enhances flavor.
  • 1 cup Daikon Contributes to the soup's texture; can be omitted if unavailable.
  • 1 tbsp Fish Sauce Enhances umami flavor; use tamari for gluten-free.
For the Noodles
  • 8 oz Thick Rice Noodles The main starch component; traditional for Bun Bo Hue.
For Topping
  • 1 bunch Fresh Herbs (Cilantro, Mint, etc.) Toppings that provide freshness.
  • 2 whole Lime Adds acidity to brighten flavors.

Equipment

  • large stockpot
  • Small Saucepan
  • fine mesh sieve

Method
 

Step-by-Step Instructions for Spicy Bun Bo Hue
  1. Parboil the beef shank and pork hocks in separate pots for 5 minutes to remove impurities, then drain and rinse under cold water.
  2. In a large stockpot, combine the cleaned meats with chicken broth and water. Add onion, lemongrass, daikon, palm sugar, and salt, then boil and simmer for 90-100 minutes.
  3. Mix shrimp paste with a small amount of water and add it to the broth, simmering for an additional 10 minutes.
  4. Taste the broth after 2 hours and season with fish sauce, then remove meats, cool, and slice them thinly.
  5. In a small saucepan, heat vegetable oil and infuse with annatto seeds. Then sauté chili flakes, lemongrass, and garlic until aromatic.
  6. Cook thick rice noodles according to instructions. Assemble bowls with noodles, sliced meats, and ladle over hot broth. Garnish with herbs and lime.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 1500mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Use the freshest herbs to enhance flavor. Adjust spice levels according to taste. Strain broth for clarity before serving, and always prepare meats separately to maintain a clean broth.

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