Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)
Bun Bo Hue is a spicy, deeply flavorful Vietnamese beef and pork noodle soup. This version features a rich, lemongrass-infused broth made from pork trotters, oxtail, and beef shin, topped with a vibrant red chili oil, round rice noodles, and fresh herbs. Chef's tips: (1) Ask your butcher to slice the pork trotters in half; this helps release the gelatin inside the bones for a richer broth. (2) Make sure to thoroughly rinse the blanched bones and clean the pot to achieve a clear golden broth. (3) If annatto seeds or powder are unavailable, sweet paprika can be used as a substitute to achieve the signature vibrant red color. (4) Look for rice vermicelli specifically labeled for Bun Bo Hue, as they are thicker and rounder, giving them a unique spaghetti-like chewy texture.
- Time: 240 min
- Servings: 4
Source: ChefChef
Ingredients
- Pork trotters
- Oxtail pieces
- 800g Beef shin
- liters Water
- Onion
- Ginger
- stalks + 1 stalk Lemongrass
- large pinch Salt
- Vegetable or peanut oil
- Garlic
- Chili flakes or powder
- Annatto powder
- Vietnamese shrimp paste
- cube Bun Bo Hue stock cube
- Fish sauce
- pack Bun Bo Hue thick round rice vermicelli
- To taste Fresh herbs
- To taste Bean sprouts
- To taste Spring onion
- To taste Fried shallots