Bún Bò Huế (Hue Spicy Beef and Pork Noodle Soup)
Local name: Bún bò Huế
In short: A bold lemongrass beef and pork broth with chili oil and fermented shrimp paste, ladled over thick round rice noodles with fresh herbs and lime. It takes about 3 h 40 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 3 h
- Total
- 3 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 510 kcal
Bún bò Huế comes from the old imperial city of Huế in central Vietnam, where cooking is spicier and more layered than in the north or south. The broth is built from beef and pork bones, bruised lemongrass and a spoonful of fermented shrimp paste, then finished with a red chili and lemongrass oil. Thick round noodles hold up to the heat. Serve with shredded cabbage, herbs, lime and extra chili, and expect a bowl that is spicy, savory and fragrant.
Instructions
- Put the bones and pork hock in a large pot, cover with cold water and boil hard for 10 minutes. Drain, rinse well and scrub out the pot.
- Return the bones, hock and beef shank to the pot with the bruised lemongrass, onion, ginger and 3 liters of fresh cold water. Bring to a boil, skim, then lower to a gentle simmer.
- Stir the shrimp paste into the 120 ml of water and leave for 20 minutes. Pour the clear liquid through a fine sieve into the pot and discard the sediment.
- Lift out the beef shank after about 1 1/2 hours, once tender. Cool it in cold water, then slice thinly. Keep the broth simmering for 2 1/2 hours in total.
- For the chili oil, heat the oil over medium heat. Cook the shallots, garlic and minced lemongrass for 2 minutes until fragrant. Add the chili flakes and annatto or paprika, and cook for 1 minute more.
- Strain the broth and season with the fish sauce, rock sugar and salt. Stir in 2 to 3 tablespoons of the chili oil, and keep the rest for the table.
- Cook the noodles as the package directs, rinse and divide among 6 bowls. Top with the sliced shank and pieces of pork hock.
- Ladle over the hot broth. Serve with cabbage, bean sprouts, herbs, lime, chilies and extra chili oil.
Tips
- No mắm ruốc? Dissolve 1 teaspoon of regular shrimp paste in the water and add an extra tablespoon of fish sauce. The flavor will be a little milder.
- Bowls in Huế often include sliced Vietnamese pork sausage (chả lụa), and some add cubes of pork blood pudding. Add or leave out whatever you like.
Questions and answers
How spicy is bún bò Huế?
Medium to hot, and you control it. Stir in less chili oil for a milder bowl, or add fresh chilies and extra oil at the table for more heat.
Can I make it without pork?
Yes. Use only beef shank and beef bones, and add a little extra fish sauce. The broth will be slightly leaner but still full of lemongrass flavor.
What is the difference between bún bò Huế and phở?
Phở has a clear, gently spiced beef broth and flat rice noodles. Bún bò Huế is bolder, with lemongrass, shrimp paste and chili, and it uses thick round noodles.
How long does it take to make Bún Bò Huế (Hue Spicy Beef and Pork Noodle Soup)?
About 3 h 40 min in total: 40 min of preparation and 3 h of cooking.
How many calories are in Bún Bò Huế (Hue Spicy Beef and Pork Noodle Soup)?
About 510 kcal per serving, with 33 g of protein, 55 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 55 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
