Authentic Bun Bo Hue: Flavorful Spicy Vietnamese Comfort Soup

Bun Bo Hue is a spicy Vietnamese beef noodle soup that offers a rich, flavorful experience.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 bowls

Course: Beef

Cuisine: Vietnamese

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 lb Beef Shank Main protein, adds deep flavor. Substitute with brisket for richness.
1 lb Beef Chuck Adds tenderness and flavor to the broth. Can be replaced with more beef shank.
2 lb Pork Hocks Contributes sweetness and umami. Essential for a rich broth; cannot be easily substituted.
3 cloves Garlic Aromatic base of the broth. Fresh cloves recommended for best flavor.
3 tbsp Bun Bo Hue Powder Spice blend that gives the soup its distinctive flavor.
1 tbsp Shrimp Paste Enhances the umami flavor and complexity of the broth. Optional.
1 Daikon Cut into chunks, adds subtle sweetness to the broth.
1 Yellow Onion Provides sweetness and depth to the broth.
2 stalks Lemongrass Cut into 2-inch pieces, adds a fragrant and citrusy scent to the broth.
2 tsp Salt Essential for flavor enhancement. Adjust to taste.
2 tbsp Fish Sauce Key ingredient that adds umami.
1 tbsp Granulated Sugar Balances the savory flavors in the broth.
14.5 oz Chicken Broth Adds depth to the base.

For the Sate Chili Oil

2 tsp Annatto Seeds Used to create the spicy sate chili oil for color and flavor.
1/4 cup Vegetable Oil To infuse flavors into the chili oil.
2 tsp Chili Flakes Provides spiciness in the sate.
1 Shallot Minced, enhances flavor in the chili oil.

For the Noodles and Toppings

1 lb Thick Rice Noodles Must be rinsed to prevent gumminess.
1 roll Cha Lua Vietnamese meatloaf, adds texture and flavor to the soup.
1/4 cup Cilantro Fresh herb for garnish, adds brightness.
2 stalks Green Onions Provides crunch and freshness as a garnish.
1 cup Bean Sprouts Adds texture and freshness.
2 Limes Squeezed over the soup for acidity.
to taste Mint Optional garnish for additional freshness.

Equipment

large pot
pan

Method

Step-by-Step Instructions

Prepare the Meats: Start by cleansing the beef shank, beef chuck, and pork hocks in a large pot filled with water. Bring it to a boil over high heat for about 10 minutes, then discard the water.
Sauté Aromatics: In the same pot, heat a tablespoon of vegetable oil over medium heat. Add minced garlic, Bun Bo Hue powder, and shrimp paste; sauté for about 3 minutes until fragrant.
Form the Broth Base: Return the drained meats to the pot with aromatics, pouring in approximately 3 quarts of fresh water. Bring this mixture to a rolling boil for about 15 minutes, skimming any impurities that rise to the top.
Simmer and Flavor: Lower the heat to medium-low, add the chopped onion, daikon, and lemongrass to the pot. Allow the mixture to simmer gently for 2 to 3 hours.
Slice the Meats: Once the meats are tender, carefully remove them from the broth. Allow them to cool slightly before slicing them into thin pieces. Return the sliced meats back to the pot, and stir in the seasonings.
Create the Sate Chili Oil: For the sate chili oil, heat ¼ cup vegetable oil in a pan over medium heat. Add annatto seeds and cook until the oil is infused with a vibrant red color, about 3 minutes.
Final Broth Adjustment: Taste the broth and adjust seasoning, adding more fish sauce if desired. The broth should have a deep, rich flavor.
Assemble and Serve: Place cooked, rinsed thick rice noodles in large bowls. Layer with the sliced beef, pork hock, fresh herbs, and a generous ladle of the hot broth.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Rinse your noodles to prevent them from becoming gummy. Adjust the spice level according to your taste preference.

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