Vietnamese

Bún Bò Huế (Spicy Beef Noodle Soup)

Name: Bún Bò Huế (Spicy Beef Noodle Soup)
Total time: 240 min
Yield: 10 servings
Cuisine: Vietnamese
Ingredients: 2 lbs beef marrow bones; 1 lb beef shank or brisket; 1 lb pork knuckles; 6 stalks lemongrass, bruised; 1 package thick cylindrical rice noodles (bún bò Huế style); 2 tbsp Vietnamese shrimp paste (mắm ruốc); 3 tbsp annatto seed oil; 2 tbsp minced garlic and shallots; 2 tbsp chili flakes; Fresh herbs: banana blossom, shredded cabbage, mint

A popular Vietnamese soup containing rice vermicelli and beef in a spicy, lemongrass-infused broth.

240 minutes

Serves 10

Soup

Contains common allergens

Seafood Shellfish Wheat

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Instructions

6 steps

1
Clean Bones and Meats: Parboil the beef bones, beef shank, and pork knuckles for 10 minutes. Drain, rinse everything thoroughly, and clean the pot.

2
Simmer Broth: Return the bones and meats to the pot with 6 quarts of water. Add 4 bruised lemongrass stalks and 1 tbsp salt. Simmer gently. Remove the pork knuckles after 1.5 hours and the beef shank after 2 hours (when tender). Let meats cool, then slice thinly. Continue simmering the bones for another 2 hours.
3
Prepare Shrimp Paste: Dissolve the shrimp paste in 1 cup of cold water. Let it sit so impurities settle, then carefully pour only the clear liquid into the simmering broth.
4
Make Saté Chili Oil: Heat annatto oil in a pan. Sauté minced garlic, shallots, and the remaining finely minced lemongrass until fragrant. Add chili flakes. Stir this flavorful, bright red oil mixture directly into the broth.
5
Season Broth: Season the finished broth with fish sauce and a pinch of sugar until it is robust, spicy, and savory.
6
Assemble: Blanch the thick rice noodles. Place noodles in a bowl, top with sliced beef shank, pork knuckle, and Vietnamese sausage (chả lụa). Pour the boiling, fiery red broth over the top and serve with shredded banana blossom and cabbage.

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