Bun Bo Hue

About This Recipe

Bun bo Hue is a bold, aromatic noodle soup from the former imperial capital of Vietnam. Unlike the subtle pho, this soup hits you with layers of flavor — a rich beef and pork broth infused with lemongrass, shrimp paste, and chili oil, served with thick round rice noodles and a variety of meats. Many Vietnamese consider it superior to pho, and one taste of its complex, spicy broth reveals why.

Ingredients

Serves 6

• 500 gbeef shank
• 300 gpork knuckle
• 2.5 Lwater
• 3 stalkslemongrass(bruised)
• 2 tbspshrimp paste
• 3 tbspchili oil
• 1 tbspannatto oil(for color)
• 1 tbspsugar
• 500 gbun bo Hue noodles(thick round rice noodles)
• 200 gbean sprouts
• 1 bunchfresh herbs(mint, perilla, cilantro)
• 2 wholelimes(quartered)
• 1 smallbanana blossom(shredded, optional)

Instructions

1. 1

   Make the broth

   Boil beef shank and pork knuckle in water. Skim the foam. Add lemongrass and simmer for 2.5-3 hours until meat is tender.

2. 2

   Season the broth

   Remove meat and slice. Add shrimp paste, chili oil, annatto oil, sugar, and salt to the broth. Simmer 15 more minutes.

3. 3

   Cook noodles

   Cook the thick rice noodles according to package directions. Drain and divide among bowls.

4. 4

   Assemble

   Top noodles with sliced meats. Ladle hot broth over. Serve with bean sprouts, fresh herbs, lime, and banana blossom on the side.

Variations

• •

  Add blood cake or crab meatballs for a more traditional version.

Storage

Store broth and noodles separately. Broth keeps 3 days refrigerated or 3 months frozen.