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Bun Bo Hue

A traditional Vietnamese beef noodle soup featuring a rich, spicy broth, tender beef, and fresh herbs.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 people
Course: Main
Cuisine: Vietnamese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef shank
  • 1 lb pork hocks
  • 1 onion halved
  • 1 stalk lemongrass bruised
  • 2 tablespoons shrimp paste
  • 1 tablespoon chili oil
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 8 cups water
  • 1 package rice noodles
  • Fresh herbs basil, cilantro, and mint
  • Bean sprouts for topping
  • Lime wedges for serving

Equipment

  • Large pot
  • Strainer
  • Cutting board
  • Sharp knife
  • Serving bowls
  • Measuring cups and spoons

Method
 

  1. In a large pot, add the beef shank and pork hocks, then cover with water. Simmer gently.
  2. Once the meat is partially cooked, add the halved onion and bruised lemongrass.
  3. Stir in the shrimp paste, chili oil, salt, and sugar. Adjust flavors as needed.
  4. Let the broth simmer for about 2 hours.
  5. After simmering, strain the broth into another pot and discard the solids.
  6. Prepare the rice noodles according to package instructions.
  7. In a bowl, place cooked noodles and ladle the hot broth over them.
  8. Add fresh herbs and bean sprouts on top. Serve with lime wedges.

Notes

For an authentic experience, let the broth sit overnight in the refrigerator for deeper flavors.