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Bun Bo Hue Recipe

Bun Bo Hue

iamwinfred
This Bun Bo Hue recipe brings the bold, fiery soul of Central Vietnam right into your own kitchen. A spicy and savory beef and pork noodle soup, it's built on a broth loaded with lemongrass, chili oil, and a deep, funky backbone from fermented shrimp paste. It takes a bit of time on the stove, but the payoff is a bowl that tastes like it came straight out of a Vietnamese noodle shop.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course, Soup
Cuisine Thai
Servings 6 bowls
Calories 600 kcal

Equipment

  • Large stockpot At least 8 quarts
  • Fine Mesh Skimmer
  • Small saucepan For the chili oil
  • Fine-mesh strainer
  • Sharp chef's knife
  • Cutting board
  • Ladle
  • Large serving bowls

Ingredients
  

  • 3 lbs beef shank cut into large chunks
  • 2 lbs pork hocks cleaned and cut in half
  • 1 lb pork belly
  • 4 quarts water
  • 10 stalks fresh lemongrass bruised and tied into bundles
  • 1 large yellow onion halved and charred
  • 1 ginger 2 inch piece, halved and charred
  • 1 small pineapple peeled and quartered (or a 1-inch slice of pineapple core)
  • 1 small daikon radish peeled and cut into chunks
  • 3 tablespoons Vietnamese fermented shrimp paste mam ruoc
  • 1/4 cup fish sauce
  • 2 tablespoons rock sugar or granulated sugar
  • 1 tablespoon salt
  • 1/4 cup annatto seeds for the chili oil
  • 1/2 cup neutral oil such as vegetable or canola oil
  • 2 tablespoons lemongrass finely minced, for the chili oil
  • 4 cloves garlic minced
  • 2 shallots minced
  • 2 tablespoons Vietnamese chili flakes to taste
  • 2 lbs thick round rice noodles bun bo hue noodles or vermicelli as a substitute
  • 8 oz Vietnamese ham cha lua, thinly sliced

For Serving

  • Bean sprouts
  • Banana blossom thinly sliced
  • Fresh herbs such as Thai basil, mint, and rau ram
  • Lime wedges
  • Red onion sliced, for garnish
  • Scallion chopped, for garnish

Instructions
 

  • Parboil the beef shank and pork hocks in a large pot of boiling water for 5 minutes. Drain, rinse the meat and pot thoroughly to remove scum.
  • Char the halved onion and ginger over a flame or in a dry skillet until blackened. Rinse off loose burnt skin, leaving the charred flavor.
  • Return cleaned meats to the pot with 4 quarts of fresh water, charred onion, ginger, lemongrass, pineapple, and daikon. Bring to a boil, then lower to a gentle simmer.
  • Simmer for 1 hour, skimming foam regularly. Remove pork hocks and belly. Continue simmering the beef shank for another 1.5-2 hours until tender. Remove and set aside all meats.
  • Strain the broth, discarding solids. Whisk in shrimp paste, fish sauce, rock sugar, and salt. Adjust seasoning to your taste.
  • Heat oil with annatto seeds until red. Strain out seeds. Sauté minced lemongrass, garlic, and shallots in the oil until fragrant. Stir in chili flakes. Add half the chili oil to the broth, reserve the rest.
  • Slice the cooked beef shank, pork hocks, and pork belly. Cook the rice noodles according to package directions. Rinse with cool water to prevent sticking.
  • Divide noodles into bowls. Top with sliced meats and ham. Ladle the hot broth over each bowl. Garnish with red onion and scallion. Serve immediately with herbs, sprouts, and lime.

Notes

  • Broth Clarity: Do not skip the parboil and rinse step; it is essential for a clear, not cloudy, broth.
  • Gentle Simmer: Keep the broth at a gentle simmer, not a rolling boil, to maintain clarity.
  • Shrimp Paste: The fermented shrimp paste (mam ruoc) is key for authentic flavor. Dissolve it in a little hot broth before adding to the pot.
  • Chili Oil Control: Add the chili oil gradually to control the spice level. You can always add more, but you can't take it out.
  • Make Ahead: The broth and meats can be made 1-2 days ahead. The flavor deepens significantly overnight.
  • Storage: Store broth and meats separately from noodles. Noodles can become mushy if stored in the broth.
  • Freezing: The broth freezes beautifully for up to 3 months. Cook fresh noodles when you're ready to serve.
  • Substitutions: Oxtail can replace pork hocks for an even richer broth. For a milder version, reduce the chili flakes in the oil.
  • Noodle Prep: Do not overcook the noodles. Rinse them with cold water after cooking to stop the cooking process and prevent sticking.
  • Serving Style: Bun bo hue is best served as a build-your-own-bowl meal with herbs and toppings on the side.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 60gProtein: 33gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 1400mgPotassium: 450mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 15mg
Keyword authentic bun bo hue, bun bo hue recipe, central vietnam food, spicy beef soup, vietnamese noodle soup
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