Spicy Beef and Lemongrass Noodle Soup
Bun bo Hue, the fiery central Vietnamese noodle soup built on a deeply aromatic broth of lemongrass, shrimp paste, and annatto-tinted beef bones, served with thick round noodles, tender beef slices, and fresh garnishes.
Ingredients
- 2 lbs beef marrow or knuckle bones, rinsed
- 1.5 lbs beef shank or brisket
- 4 lemongrass stalks, bruised, cut
- 2 tbsp fermented shrimp paste (mam ruoc)
- 2 tbsp annatto seeds (or 1 tsp paprika for color)
- 2 tbsp vegetable oil
- 1/4 cup fish sauce
- 2 tsp granulated sugar
- 2 tsp salt
- 4 garlic cloves, minced
- 2 tbsp chili oil or sambal oelek
- 12 cups water
- 8 oz round bun bo Hue rice noodles (or pho noodles), cooked per pkg
- 1 cup banana blossom (canned, drained), shredded
- 2 cups bean sprouts
- 2 limes lime, cut into wedges
- 1 cup fresh herbs (mint, cilantro, green onion), chopped
Instructions
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1
Place 2 lbs rinsed beef marrow or knuckle bones in a large pot, cover with cold water, and bring to a boil. Boil 5 minutes, then drain and rinse the bones under cold water to remove impurities.
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2
Return cleaned bones and 1.5 lbs beef shank or brisket to the pot. Add 12 cups water and bring to a boil over high heat. Skim off any foam that rises. Add 4 bruised, cut lemongrass stalks, reduce heat to a gentle simmer, and cook uncovered for 90 minutes.
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3
Remove beef shank or brisket when tender (internal temperature of 160 degrees F / 71 degrees C). Let it cool slightly, then slice thinly. Continue simmering the bones.
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4
In a small saucepan, heat 2 tbsp vegetable oil over medium heat. Add 2 tbsp annatto seeds (or 1 tsp paprika for color) and cook 2 minutes until the oil turns deep orange; strain out the seeds. In the same colored oil, fry 4 minced garlic cloves until fragrant, 30 seconds. Stir in 2 tbsp fermented shrimp paste (mam ruoc) and cook 1 minute.
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5
Stir the shrimp paste-garlic oil into the simmering broth. Season with 1/4 cup fish sauce, 2 tsp granulated sugar, 2 tsp salt, and 2 tbsp chili oil or sambal oelek. Taste and adjust seasoning.
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6
Strain the broth through a fine-mesh sieve, discarding bones and lemongrass. Return broth to the pot and keep at a low simmer.
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7
Divide 8 oz cooked per pkg round bun bo Hue rice noodles (or pho noodles) among four deep bowls. Arrange sliced beef over the noodles. Ladle hot broth over everything.
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8
Serve with 2 cups bean sprouts, 1 cup shredded banana blossom (canned, drained), 1 cup chopped fresh herbs (mint, cilantro, green onion), and 2 limes cut into wedges lime on the side.