Here’s a classic Bún Bò Huế recipe—a spicy, aromatic Vietnamese beef noodle soup that’s rich, flavorful, and deeply satisfying.
Ingredients (serves 4–6)
For the broth:
- 2 lbs (900 g) beef shank or beef bones
- 1 lb (450 g) pork hock (optional for extra richness)
- 1 stalk lemongrass, smashed and cut into 3-inch pieces
- 1 small onion, halved
- 1 small ginger, smashed
- 3–4 tablespoons fish sauce
- 2–3 tablespoons shrimp paste
- 2–3 tablespoons chili oil (adjust to taste)
- Salt to taste
For the soup:
- 1 package Bún Bò Huế noodles (thick round rice noodles)
- ½ lb (225 g) beef brisket, thinly sliced
- ½ lb (225 g) pork or beef tendon (optional), thinly sliced
- Fresh herbs: cilantro, Thai basil, sawtooth herb (ngo gai)
- Vegetables: bean sprouts, shredded cabbage, lime wedges, sliced chili
Instructions
1. Prepare the broth
- Blanch beef shank and bones in boiling water for 5 minutes, then rinse to remove impurities.
- In a large pot, add blanched bones, pork hock, onion, ginger, and lemongrass.
- Cover with 10–12 cups of water. Bring to a boil, then reduce heat to simmer for 2–3 hours.
2. Season the broth
- Remove bones and meat. Slice the beef shank and any other meat you want to serve.
- Add fish sauce, shrimp paste, and chili oil to taste. Adjust salt if needed.
- Optional: skim fat for a clearer broth, or leave for richness.
3. Prepare noodles and toppings
- Cook Bún Bò Huế noodles according to package instructions. Drain.
- Arrange fresh herbs, bean sprouts, lime, and chili on serving plates.
4. Assemble the soup
- Place cooked noodles in bowls.
- Add sliced beef, pork, or tendon.
- Ladle hot broth over the top.
- Garnish with herbs, lime juice, and chili slices.
Tips for authentic flavor:
- Lemongrass is essential for the signature aroma. Smash it lightly to release oils.
- Shrimp paste adds depth—don’t skip it, but adjust to taste.
- Chili oil can be homemade by infusing oil with dried chilies.
- Let the broth simmer slowly for a rich, layered taste.
If you want, I can also give a simplified version using just beef and pantry ingredients that still captures the authentic Bún Bò Huế flavor—perfect if you don’t want to simmer for hours.
Do you want me to share that?
