Bun Bo Hue Recipe (Spicy Vietnamese Noodle Soup)

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.

Prep Time30

Cook Time4

Course: Main Course, Soup

Cuisine: Vietnamese

Keyword: beef shank, gochugaru, lemongrass, oxtail, pork hocks

Servings:

Calories: 601kcal

Author: Mike Hultquist

Ingredients

FOR THE STOCK

4 pounds (1.8 kg) beef shank or oxtails
2 pounds (.9 kg) pork hocks (or use trotters)
1-1/2 tablespoons salt divided
1 pound (450 g) beef brisket
1 large onion peeled and quartered
6-8 cloves garlic peeled and smashed
4 stalks lemongrass cut into 3-inch pieces and smashed
2- inch knob of ginger sliced

FOR THE BUN BO HUE

1-2 tablespoons chili flakes or fresh sliced chilies adjust to your spice preference
1 teaspoon ground annatto seeds optional, for color
2 tablespoons shrimp paste
1 small shallot minced
1-2 garlic cloves minced
2 tablespoons vegetable oil
Salt and sugar to taste use white or brown sugar
1 pound (450 g) thick rice vermicelli noodles (round, not flat noodles)

FOR GARNISH (use your favorites)

Fish sauce, Fresh herbs (cilantro, Thai basil, mint), Bean sprouts, Lime wedges, Sliced red onion, Sliced green onions, Sliced cabbage or bok choy

FOR THE SPICY CHILI OIL (Optional)

1/2 cup vegetable oil or other neutral oil
2 tablespoons minced hot chili pepper
2 tablespoons minced lemongrass
2 tablespoons minced garlic
2 tablespoons minced shallot
1 tablespoon Korean chili flakes gochugaru, or use other chili flakes
Salt to taste just a pinch

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