Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)
ID: 045c0c4c...
Bun Bo Hue is a spicy, deeply flavorful Vietnamese beef and pork noodle soup. This version features a rich, lemongrass-infused broth made from pork trotters, oxtail, and beef shin, topped with a vibrant red chili oil, round rice noodles, and fresh herbs.
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🍳 Cooking Flow
Blanch and rinse the pork trotters and oxtail to ensure a clean broth base. → Simmer the blanched bones with onion, ginger, lemongrass, and beef shin for 3.5 hours, skimming periodically. → Make the sate chili oil by sautéing garlic, lemongrass, chili flakes, and annatto powder. → Strain the broth, pick meat from the cooked bones, and season the broth with shrimp paste, stock cube, fish sauce, and the sate oil. → Cook round rice vermicelli noodles, assemble with the meat, hot broth, and fresh herbs.
Cooking Steps
Brief Cooking Order
Blanch and rinse the pork trotters and oxtail to ensure a clean broth base. → Simmer the blanched bones with onion, ginger, lemongrass, and beef shin for 3.5 hours, skimming periodically. → Make the sate chili oil by sautéing garlic, lemongrass, chili flakes, and annatto powder. → Strain the broth, pick meat from the cooked bones, and season the broth with shrimp paste, stock cube, fish sauce, and the sate oil. → Cook round rice vermicelli noodles, assemble with the meat, hot broth, and fresh herbs.
Introduction
Bun Bo Hue is a spicy, deeply flavorful Vietnamese beef and pork noodle soup. This version features a rich, lemongrass-infused broth made from pork trotters, oxtail, and beef shin, topped with a vibrant red chili oil, round rice noodles, and fresh herbs.
Step 1
Place the sliced pork trotters and oxtail pieces in a large pot (at least 6 liters). Cover with water and bring to a boil to blanch the bones.
Step 2
Once boiled and a thick layer of scum forms on top, remove the bones from the pot and set them aside. Empty the pot, clean it thoroughly, and rinse the bones under clean water.
Step 3
Return the rinsed bones to the clean pot. Add the halved onion, sliced ginger, bruised lemongrass stalks, a large pinch of salt, and 5 liters of water. Bring to a boil on high heat, then turn down to medium and gently simmer for 2 hours.
Step 4
Skim the scum off the surface of the broth periodically. Add the beef shin pieces to the pot, top up with more water to cover, and simmer for another 1.5 hours.
Step 5
To make the sate (chili oil), heat vegetable or peanut oil in a small pan. Sauté the minced garlic and finely chopped lemongrass on medium-low heat until fragrant (do not brown or burn). Add chili flakes/powder and fry for 2 minutes.
Ingredients List
Important Notes
Ask your butcher to slice the pork trotters in half; this helps release the gelatin inside the bones for a richer broth.
Make sure to thoroughly rinse the blanched bones and clean the pot to achieve a clear golden broth.
If annatto seeds or powder are unavailable, sweet paprika can be used as a substitute to achieve the signature vibrant red color.
Look for rice vermicelli specifically labeled for Bun Bo Hue, as they are thicker and rounder, giving them a unique spaghetti-like chewy texture.
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