Spicy Hue Beef Noodle Soup — Bun Bo Hue
Hue royal-city spicy noodle soup with beef shank and pork hock simmered in a deep red broth driven by lemongrass and shrimp paste, finished with annatto-chilli oil, thick round rice noodles, banana blossom, and herbs.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bruise 8 lemongrass stalks with knife back. Halve ginger and shallot lengthwise, mince 8 garlic cloves. Slice scallion thin, slice yellow onion paper-thin, slice fresh chillies into rings, quarter limes. Measure all broth ingredients and chilli oil components.
Boil
Bring beef shank and pork hock with 1.6L cold water to rolling boil over high heat 5 minutes. Drain, rinse meats under cold water, return to clean pot with 1.6L fresh water. While broth comes to boil, steep annatto seeds in 4 tbsp oil over low heat 4 minutes until brick-red, strain off heat, stir in chilli flakes and minced garlic.
Build
Whisk shrimp paste with 120ml hot water off heat 1 minute until smooth. Let settle 5 minutes, lift paste liquid carefully leaving sediment behind. Add lemongrass, ginger, shallot, and shrimp paste liquid to broth over high heat, bring to boil, reduce to bare simmer uncovered 60 minutes, skimming scum frequently.
Skim
When beef shank is fork-tender after 60 minutes, stir in fish sauce, light brown sugar, and fine sea salt. Taste and adjust seasoning. Broth should be deep red and aromatic.
Boil
Drop 300g thick round rice noodles into separate pot of boiling water over high heat, cook 5 minutes until tender with bite. Drain, rinse, pile into deep bowls. Lift shank and hock from broth, rest 3 minutes, slice thin.
Plate
Lay shank and hock slices over noodles, ladle ripping hot red broth over generously, drizzle chilli oil to taste, scatter yellow onion, scallion, mint, and cilantro. Serve banana blossom, bean sprouts, lime quarters, and chilli rings alongside for garnish and brightness.
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