Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup)
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0
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Unrated
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Prep Time
30 mins
-
Cook Time
4 hrs
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Servings
12
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Calories
601 kcal
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Course
Main Course, Soup
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Cuisine
Vietnamese
Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup)
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Bun Bo Hue is a comforting Vietnamese noodle soup known for its bold and spicy broth, a hearty and satisfying dish with complex, robust flavors, so good.
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Ingredients
FOR THE STOCK
- 4 pounds beef shank or oxtails
- 2 pounds pork hock or use trotters
- 1-1/2 tablespoons salt divided
- 1 pound beef brisket
- 1 onion peeled and quartered, large
- 6-8 cloves garlic peeled and smashed
- 4 lemongrass cut into 3-inch pieces and smashed, stalks
- 2- inch ginger sliced, knob
FOR THE BUN BO HUE
- 1-2 tablespoons chili flakes adjust to your spice preference, or fresh sliced chilies
- 1 teaspoon annatto seeds optional, for color, ground
- 2 tablespoons shrimp paste
- 1 shallot minced, small
- 1-2 garlic minced, cloves
- 2 tablespoons vegetable oil
- salt use white or brown sugar, to taste
- sugar use white or brown sugar, to taste
- 1 pound rice vermicelli noodles round, not flat noodles, thick
FOR GARNISH (use your favorites)
- fish sauce fresh herbs; lime wedges; sliced; sliced green onions; sliced cabbage or bok choy
- cilantro
- Thai basil
- mint
- bean sprouts
- lime
- red onion
- green onion
- cabbage
- bok choy
FOR THE SPICY CHILI OIL (Optional)
- 1/2 cup vegetable oil or other neutral oil
- 2 tablespoons Chili pepper minced, hot
- 2 tablespoons lemongrass minced
- 2 tablespoons garlic minced
- 2 tablespoons shallot minced
- 1 tablespoon korean chili flakes gochugaru, or use other chili flakes
- salt just a pinch, to taste
Instructions
MAKE THE STOCK
- Add the beef shank (or oxtails) and pork hocks to a large stockpot. Cover with water and add 1 tablespoon salt. Bring to a boil over high heat and boil for 2-3 minutes. Drain the bones and rinse them under cold running water.
- Rinse the pot and return the bones to the pot. Add the beef brisket, onion, lemongrass, garlic, ginger, and ½ tablespoon salt.
- Add enough water to cover (12 cups) and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming any foam that rises to the surface.
- Remove the brisket and pork hocks and cool them down (refrigerate, if needed). Thinly slice the brisket and remove the pork meat, then cover and refrigerate until ready to use. Discard the pork bones, but leave the meaty beef bones.
- Continue simmering the stock for 1-2 hours, skimming scum and fat as needed, to let the flavors develop further. Add water as needed to maintain the stock level if needed.
- Remove from heat. Pick any remaining meat from the bones and discard the bones but reserve the meat. Strain the stock into a large pot and skim the fat, then remove and throw away any large solids.
MAKE THE BUN BO HUE
- Add the chili flakes or fresh chilies, ground annatto, shrimp paste, shallot and garlic to a food processor (or use a mortar and pestle). Process to form a paste.
- Heat the vegetable oil in a small pan to medium heat and add the paste. Cook for 2 minutes, or until the mixture becomes aromatic.
- Stir the cooked paste into the stock along with salt and sugar to taste.
- Simmer for 20 minutes to let the flavors develop and mingle.
- Cook the noodles according to the packaging directions and drain.
SERVE THE BUN BO HUE
- Distribute the noodles between the serving bowls along with the reserved meats on top of the noodles.
- Ladle in the seasoned hot cooking stock and top with your preferred garnishes, or serve the garnishes on the side.
- Drizzle with spicy chili oil, if desired.
FOR THE CHILI OIL
- Add the vegetable oil, fresh chilies, lemongrass, shallot, and garlic to a sauce pan. Heat to medium-low and simmer 15-20 minutes, stirring often, or until the ingredients brown in the pot.
- Add the Korean chili flakes and salt to a heat proof bowl. Pour in the hot oil mixture and mix well.
Notes
- Nutritional information estimated without toppings or chili oil.
Nutrition Information
Show Details
Calories
601kcal
(30%)
Carbohydrates
34g
(11%)
Protein
52g
(104%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Cholesterol
170mg
(57%)
Sodium
736mg
(31%)
Potassium
822mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
198IU
(4%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 34g | 11% |
| Protein | 52g | 104% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 170mg | 57% |
| Sodium | 736mg | 31% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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