Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup)
A traditional Vietnamese spicy beef noodle soup originating from the city of Hue. It features a robust, deeply savory broth infused with lemongrass, shrimp paste, and pineapple, served with thick rice noodles, tender beef shank, pork hocks, and a vibrant homemade satay oil. Chef's tips: (1) Parboiling and rinsing the bones and meats thoroughly is critical to achieve a clean, clear broth. (2) When using shrimp paste, only add the clear poured liquid to the broth. Avoid adding the sandy sediment at the bottom of the pot. (3) Adding pineapple when cooking the beef shank helps tenderize the meat and infuses a natural sweetness into the broth. (4) The meats should have a slight chewiness and should not be overcooked until they completely fall apart.
- Time: 240 min
- Servings: 8
Source: ChefChef
Ingredients
- lbs Beef bones
- lbs Pork bones
- lbs Beef shank
- Sliced pork hocks
- stalks Lemongrass
- Pineapple
- Daikon
- large , microwaved for 3 minutes Onion
- Garlic cloves
- Pepper
- Salt
- Rock sugar
- Shrimp paste
- Minced shallot
- Minced lemongrass
- Minced garlic
- Paprika
- to taste Chili flakes
- Annatto seeds
- Sugar
- Oil
- as needed Fresh rice noodles
- washed, finely chopped Vietnamese coriander
- soaked in cold water, rinsed Sliced onion
- soaked in cold water, rinsed Sliced cabbage
- soaked in lemon water, rinsed Sliced banana blossom
- washed, rinsed Bean sprouts
- washed, finely chopped Green onion
- washed, finely chopped Cilantro
- optional Vietnamese ham