Bun Bo Hue (Spicy Beef Noodle Soup)

Name: Bun Bo Hue (Spicy Beef Noodle Soup)
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 lbs beef shank (bone-in); 1.5 lbs pork hock or pork trotters; 12 cups cold water; 4 lemongrass stalks, bruised, cut into 3-in pieces; 2 tbsp shrimp paste (mam ruoc); 3 tbsp fish sauce; 2 tbsp neutral oil; 2 tsp annatto seeds (or 1 tsp paprika for color); 2 tbsp chili garlic paste or sambal oelek; 4 garlic cloves, minced; 2 tsp granulated sugar; 12 oz round rice noodles (bun bo hue noodles, 1/4-inch thick); 1 tsp salt; 2 cups fresh bean sprouts (for serving); 2 cups shredded banana blossom or green cabbage (for serving), shredded; 3 limes lime wedges (for serving); 1 cup fresh mint and perilla or shiso leaves (for serving)

A fiery, lemongrass-scented Central Vietnamese noodle soup with pork and beef in a deeply spiced broth, served over thick round rice noodles with crunchy, fresh garnishes.

165 minHardServes 6420 cal/serving

VietnameseSoupStovetopHigh ProteinHigh FiberDairy-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 lbs beef shank (bone-in)
1.5 lbs pork hock or pork trotters
12 cups cold water
4 lemongrass stalks, bruised, cut into 3-in pieces
2 tbsp shrimp paste (mam ruoc)
3 tbsp fish sauce
2 tbsp neutral oil
2 tsp annatto seeds (or 1 tsp paprika for color)
2 tbsp chili garlic paste or sambal oelek
4 garlic cloves, minced
2 tsp granulated sugar
12 oz round rice noodles (bun bo hue noodles, 1/4-inch thick)
1 tsp salt
2 cups fresh bean sprouts (for serving)
2 cups shredded banana blossom or green cabbage (for serving), shredded
3 limes lime wedges (for serving)
1 cup fresh mint and perilla or shiso leaves (for serving)

Instructions

1

Blanch 2 lbs beef shank (bone-in) and 1.5 lbs pork hock or pork trotters: place in a pot, cover with cold water, boil 5 minutes, then drain and rinse. This removes impurities.
2

Return meats to a large pot. Add 12 cups cold water and 4 bruised, cut into 3-in pieces lemongrass stalks. Bring to a boil, reduce to a simmer, and cook for 90 minutes until beef shank registers 195°F (90°C) internally.
3

Remove meats to a cutting board. Strain broth through a fine-mesh sieve and return to the pot.
4

Make the spiced oil: heat 2 tbsp neutral oil in a small pan over medium heat. Add 2 tsp annatto seeds (or 1 tsp paprika for color); cook 1-2 minutes until oil turns orange-red. Add 4 minced garlic cloves and 2 tbsp chili garlic paste or sambal oelek; cook 1 minute. Stir in 2 tbsp shrimp paste (mam ruoc) and cook 30 seconds. Add to the broth.
5

Season broth with 3 tbsp fish sauce, 2 tsp granulated sugar, and 1 tsp salt. Simmer 10 minutes; adjust to taste.
6

Slice beef shank across the grain and pull pork meat off the hock; discard bones.
7

Cook 12 oz round rice noodles (bun bo hue noodles, 1/4-inch thick) per package directions. Drain and divide into bowls. Top with meats; ladle hot broth over top.
8

Serve with 2 cups fresh bean sprouts (for serving), 2 cups shredded shredded banana blossom or green cabbage (for serving), 3 limes lime wedges (for serving), and 1 cup fresh mint and perilla or shiso leaves (for serving).

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Questions

What internal temperature should Bun Bo Hue (Spicy Beef Noodle Soup) reach?

For Bun Bo Hue (Spicy Beef Noodle Soup), the target internal temperature is 195 F (about 90 C), given in step 2. A probe thermometer removes the guesswork.

Why blanch first in Bun Bo Hue (Spicy Beef Noodle Soup)?

Step 1 reads: "Blanch 2 lbs beef shank (bone-in) and 1.5 lbs pork hock or pork trotters: place in a pot, cover with cold water, boil 5 minutes, then drain and rinse." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for sambal oelek in Bun Bo Hue (Spicy Beef Noodle Soup)?

The entry for Bun Bo Hue (Spicy Beef Noodle Soup) calls for 2 tbsp chili garlic paste or sambal oelek. In its place: Sriracha or any plain chili-garlic sauce works, measure for measure. Crushed red pepper flakes soaked in a little vinegar also do the job.

Can I make Bun Bo Hue (Spicy Beef Noodle Soup) less spicy?

Yes. The heat in Bun Bo Hue (Spicy Beef Noodle Soup) comes from 2 tbsp chili garlic paste or sambal oelek. For a milder plate, start with half the chili paste and add more to taste at the end; nothing else in the method changes.

How do I store and reheat Bun Bo Hue (Spicy Beef Noodle Soup)?

Refrigerate Bun Bo Hue (Spicy Beef Noodle Soup) for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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