Spicy Beef and Lemongrass Noodle Soup

Name: Spicy Beef and Lemongrass Noodle Soup
Prep time: 70 min
Cook time: 120 min
Total time: 190 min
Yield: 4 servings
Cuisine: Vietnamese
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

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.

190 minHardServes 4540 cal/serving

VietnameseSoupStovetopHigh ProteinDairy-FreePork-FreeAlcohol-Free

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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

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.
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.
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.
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.
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.
6

Strain the broth through a fine-mesh sieve, discarding bones and lemongrass. Return broth to the pot and keep at a low simmer.
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.
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.

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Questions

How much time should I plan for Spicy Beef and Lemongrass Noodle Soup?

As written, 190 minutes: 70 of prep and 120 of cooking. The longest single stretch is step 2 (1 hour 30 minutes): "Add 4 bruised, cut lemongrass stalks, reduce heat to a gentle simmer, and cook uncovered for 90 minutes."

What internal temperature should Spicy Beef and Lemongrass Noodle Soup reach?

For Spicy Beef and Lemongrass Noodle Soup, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of sambal oelek in Spicy Beef and Lemongrass Noodle Soup?

The entry for Spicy Beef and Lemongrass Noodle Soup calls for 2 tbsp chili oil 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 Spicy Beef and Lemongrass Noodle Soup less spicy?

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

Can I make Spicy Beef and Lemongrass Noodle Soup gluten-free?

Yes. The gluten in Spicy Beef and Lemongrass Noodle Soup is 8 oz round bun bo Hue rice noodles (or pho noodles), cooked per pkg. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How much protein is in Spicy Beef and Lemongrass Noodle Soup?

One serving (the recipe makes 4) has 36 g of protein in about 540 calories, alongside 45 g carbohydrate and 19 g fat, plus 2 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

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