How to cook Authentic Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)

Bún bò Huế is a hidden Vietnamese gem that has yet to “make it” in mainstream American cuisine. It’s a rich and spicy soup with deep layers of flavor. This Central Vietnamese soup is paired with tender slices of beef and pork, then topped with lots of fresh herbs.

Pho is the golden child of noodle soups in Vietnam. Everyone knows it and loves it―it is usually the gateway dish for foreigners to Vietnamese food. Bun bo hue, on the other hand, is that cool, dark, and mysterious cousin that everyone would actually rather hang with. Spicy, funky, and super flavorful, this beef noodle soup requires a few steps and different types of proteins, but the depth and flavor will have you overlooking pho every time you see this dish on a menu.

Traditionally, Bun Bo Hue is served with coagulated pig blood cubes. I chose to omit this because I personally find it doesn’t add much flavour. However, if you are a traditionalist then yes, go nuts and add it! 🙂 A friend gave me a tip that they should be added at the very end so they don’t become rubbery – something to think about if you’re feeling adventurous if you’ve never tried it. 🙂

1. Ingredients

– 2 kg pork bones
– 700g beef shank
– 700g pork knuckle (preferably the front knuckle)
– 10 stalks of lemongrass
– 100g each of minced lemongrass, garlic, and chili
– 100g green chilies
– 200g onions
– 100g ginger
– 1 ripe pineapple
– 20 Hue-style pork rolls
– 200g each of shallots/spring onion ends, and minced cilantro
– Water spinach stems, banana blossoms
– Fresh vermicelli noodles for Bun Bo Hue
– Spices for Bun Bo Hue: Hue-style shrimp paste, annatto seed oil, fish sauce, rock sugar, salt, cooking oil.

2. Preparing the Ingredients

– Rinse the pork bones thoroughly, drain, and roast in the oven with 2 crushed lemongrass stalks, crushed fresh ginger, onion, pineapple, and red chili for 30 minutes.

– Use string or thin strips to tightly bind the beef shank and pork knuckle. Remember to bind them very tightly. Then, place some lemongrass stalks and onion in a pot of boiling water, blanch the beef shank and pork knuckle, then remove and place in a bowl of cold ice water. Continue to blanch the roasted pork bones in the boiling water, then again place them in the ice water. Remove and drain.

3. Making the Broth

– Place the Bun Bo Hue ingredients, including onion, crushed ginger, sliced pineapple, green chilies, and lemongrass stalks, in a pot of water. When the water boils, add the beef shank, pork knuckle, and pork bones to cook together, skimming off any foam. Reduce the heat and simmer until the beef shank and pork knuckle are cooked through. Then, remove the beef shank and pork knuckle.

– Next, remove the onion, lemongrass, ginger, and pineapple from the broth and discard them. Add more boiling water to replace the water that has evaporated during simmering.

– At this point, bring the broth to a boil again and season with ½ tablespoon of salt, 2 tablespoons of rock sugar, 3 tablespoons of fish sauce, and 80g of shrimp paste (dissolved in the broth). Stir well and adjust the seasoning to your taste.

– Heat 1 tablespoon of cooking oil in a hot pan, add the spring onions, cilantro, shallots, garlic, and minced lemongrass and sauté until fragrant. Add the chili paste and 1 tablespoon of annatto seed oil and mix well. Remove half of the mixture to a bowl. Sauté the remaining half briefly with the beef for a fragrant flavor.

4. Presentation and Enjoyment

– Thinly slice the banana blossoms and water spinach stems.
– Thinly slice the beef shank and pork knuckle. Cut the Hue-style pork rolls into pieces or leave them whole if you prefer.
– Briefly blanch the vermicelli noodles in boiling water, place a sufficient amount of noodles in a bowl, and arrange the beef shank, pork knuckle, and pork rolls in the bowl. Pour the broth over the ingredients, sprinkle with some spring onions, and don’t forget to enjoy it with the sliced banana blossoms, water spinach, and satay.

5. Some Notes When Cooking Bun Bo Hue

– The pork bones, beef shank, and pork knuckle need to be blanched in boiling water and then soaked in ice water or rinsed with cold water to help make the broth clearer.
– The saltiness of each type of shrimp paste is different, so be sure to add it gradually or adjust it to your taste.
– After slicing, soak the water spinach and banana blossoms in a bowl of water mixed with lemon juice to prevent them from turning black.

Now you have a delicious and hot bowl of Bun Bo Hue! Cooking Bun Bo Hue is not difficult, but it requires your own secrets and understanding of the ingredients and spices. Good luck with making this dish!