Cooking Lucid
Bun Bo Hue
Spicy beef and pork noodle soup from Hue with lemongrass, shrimp paste, and thick round rice noodles. Bold, fiery, and deeply aromatic.
Prep 30 min
Cook 2h 30m
Total 3h
Serves 6
Ingredients
Step 1 — Make the broth
- 2 lbs beef shank
- 1 lb pork hocks
- 2 tbsp annatto oil
- 4 lemongrass stalks (bruised)
- 2 tbsp shrimp paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp chili oil
- 10 cups water
Step 2 — Assemble bowls
- 1 lb thick round rice noodles
- Cha lua (Vietnamese ham, sliced)
- Beef shank (sliced)
- Blood cake (optional)
- Shredded cabbage
- Banana blossom (sliced)
- Mint
- Lime wedges
Instructions
- 1
Simmer the broth
Parboil beef and pork, rinse. Simmer with lemongrass and water 2 hours until tender. Remove meat, slice. Strain broth. Stir in annatto oil, shrimp paste, fish sauce, sugar, and chili oil.
- 2
Cook noodles
Cook thick rice noodles according to package. Divide among bowls.
- 3
Assemble and serve
Top noodles with sliced beef, pork, and cha lua. Ladle hot broth over. Garnish with cabbage, banana blossom, and mint. Serve with lime.
Nutrition per serving: 480 cal · 34g protein · 46g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
