Bún Bò Huế - Spicy Vietnamese Beef & Pork Noodle Soup

Name: Bún Bò Huế - Spicy Vietnamese Beef & Pork Noodle Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 bowls
Ingredients: 2 lb beef shank; 2 lb Oxtail; 2 lb Pork Hocks; 1 lb Huế style pork sausage; 1 lb block of pork blood; water; 24 oz chicken broth; 12 talks lemongrass; 2 yellow onions, large; 3 tbsp salt; 2 tbsp sugar; 2 tbsp shrimp paste; 3-4 tbsp fish sauce; 2 tsp MSG (monosodium glutamate); 3 tbsp anatto seeds; 3 tbsp neutral cooking oil; 2 tbsp shallot; 2 tbsp garlic; mint; basil; bean sprouts; birds eye chile or jalapeno; lime; 1 banana flower; 2 cups water; 1 lemon juiced; 14 oz package dried rice noodle; 20 g dried Thai chile; 1/2 /2 c neutral cooking oil; 80 g shallot or white onion

User Reviews

5.0

138 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
8 bowls
Calories
12767 kcal
Course
Soup, Lunch, Dinner
Cuisine
Vietnamese

Bún Bò Huế - Spicy Vietnamese Beef & Pork Noodle Soup

Ainsley Rios

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A rich and flavorful Vietnamese soup that is absoultely loaded with aromatics, pork flavor and meat with a refreshing contrast of crisp and light veggies and a spritz of lemon.

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Ingredients

Servings

2 lb beef shank
2 lb Oxtail
2 lb Pork Hocks
1 lb Huế style pork sausage chả Huế, which has garlic and whole peppercorns
1 lb block of pork blood

Broth base & Seasoning

water I used an 8 quart pot, and added water to cover the meat.
24 oz chicken broth
12 talks lemongrass leafy tops removed, roots smashed
2 yellow onions, large halved, to be removed from the broth after fully cooked.
3 tbsp salt
2 tbsp sugar
2 tbsp shrimp paste Lee Kum Kee brand
3-4 tbsp fish sauce
2 tsp MSG (monosodium glutamate) if not using oxtail, add 4 teaspoons

Aromatics & Color

3 tbsp anatto seeds
3 tbsp neutral cooking oil
2 tbsp shallot sliced
2 tbsp garlic minced

Herbs & Veg

mint
basil
bean sprouts
birds eye chile or jalapeno
lime sliced

Banana Flower

1 banana flower
2 cups water
1 lemon juiced

Noodles

14 oz package dried rice noodle medium or large thickness

Saté (spicy chile condiment)

20 g dried Thai chile crushed
1/2 /2 c neutral cooking oil
80 g shallot or white onion minced
40 g garlic minced
30 g lemongrass minced
2 tbsp Korean chile powder (gochugaru)
1 tbsp fish sauce
1 tbsp sugar
2/3 /3 tsp salt
1/2 /2 tsp MSG (monosodium glutamate)

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Instructions

Broth

Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.
Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.
Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.
After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.
Make the aromatics & coloring then add it to the pot.
Boil noodles according to package instructions.
Assemble your bowl, and serve with herbs and veg on a side platter.

Red Coloring & Aromatics

Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.
Add shallots and garlic, sauté until brown.
Add all of this to the pot of broth for color.

Pork Blood (Huyet / Tiet)

The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1" cubes and boil for 30-45 minutes

Banana Flower

Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.
Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.
Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. They taste bitter!

Saté (spicy chile condiment)

Weigh out the dried Thai chiles, then soak in just enough warm water to cover the chiles for 20 minutes. Drain the water.
Add all sate ingredients to a pan on medium heat and stir continuously to brown, cook, and slightly reduce the chile paste, about 30-40 minutes. If at any point it becomes too dry, you can add more oil, up to 50% of the amount we started with. Taste and reseason with sugar or salt as desired. See photo for how the final product should look.
Let cool and transfer to a sealed jar stored in the fridge . You can add ~2 tbsp of the final product to the soup pot for a boost in flavor and color, or simply and let each person add to their bowl to make it as spicy as they'd like!

Notes

2/11/2021: Added recipe for sate (spicy chile condiment)
Calories note: The actual calories per bowl may be lower by 200-250kcal than listed, since the saté / chile condiment typically isn't fully used up for a single pot of this soup.

Nutrition Information

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Serving 0g Calories 1276.7kcal (64%) Carbohydrates 61.37g (20%) Protein 89.95g (180%) Fat 73.1g (112%) Saturated Fat 20.9g (105%) Trans Fat 0.2g Cholesterol 330.02mg (110%) Sodium 4939.39mg (206%) Potassium 1181.93mg (34%) Fiber 2.55g (10%) Sugar 7.32g (15%) Vitamin A 671.03IU (13%) Vitamin C 18.37mg (20%) Calcium 143.14mg (14%) Iron 11.91mg (66%)

Nutrition Facts

Serving: 8bowls

Amount Per Serving

Calories 12767 kcal

% Daily Value*

Serving	0g
Calories	1276.7kcal	64%
Carbohydrates	61.37g	20%
Protein	89.95g	180%
Fat	73.1g	112%
Saturated Fat	20.9g	105%
Trans Fat	0.2g	10%
Cholesterol	330.02mg	110%
Sodium	4939.39mg	206%
Potassium	1181.93mg	25%
Fiber	2.55g	10%
Sugar	7.32g	15%
Vitamin A	671.03IU	13%
Vitamin C	18.37mg	20%
Calcium	143.14mg	14%
Iron	11.91mg	66%