Bun Bo Hue
Pho ga (noodle soup with chicken), Hanoi (6945821707).jpg by Orizan · CC BY 2.0
Bun Bo Hue is a vibrant Vietnamese noodle soup renowned for its bold flavors and hearty broth. With tender slices of beef, aromatic herbs, and spicy chili oil, it offers a complex taste experience that's both comforting and exciting. Perfect for a leisurely lunch or special gatherings, Bun Bo Hue's rich profile makes it a favorite among noodle lovers.
Originating from the ancient imperial capital of Hue, this dish carries a rich history tied to Vietnamese royal cuisine. Its distinctive spicy, lemongrass-infused broth earned it a reputation as a beloved street food and a national treasure. Today, Bun Bo Hue is enjoyed worldwide, celebrated for its unique blend of heat, spice, and savory goodness.
Ingredients
- 1 lb beef shank with marrow bones
- 8 oz beef brisket
- 1 lb pork hock (or pig's trotters)
- 1 lemongrass stalk, smashed and bruised
- 3 shallots, sliced
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp chili oil (or to taste)
- 8 oz rice vermicelli noodles
- 2 green onions, chopped
- Lettuce leaves and Thai basil for serving
- Lime wedges for serving
- Chili slices for extra spice
Instructions
- 1
Parboil beef shank, brisket, and pork hock in boiling water for 10 minutes to remove impurities. Drain and rinse the meats.
- 2
In a large pot, add cleaned bones and meats with enough water to cover. Bring to a boil, then reduce heat to simmer for 2 hours, skimming foam as needed to keep the broth clear.
- 3
Add smashed lemongrass, sliced shallots, and minced garlic to the broth. Season with fish sauce and simmer for another 1 hour, allowing flavors to meld.
- 4
Meanwhile, cook rice vermicelli noodles separately in boiling water until al dente. Drain and set aside.
- 5
Remove the meats from the broth, slice the beef brisket thinly, and chop the pork hock into bite-sized pieces. Discard bones but keep the marrow for added flavor.
- 6
Taste the broth and adjust seasoning with additional fish sauce or chili oil if desired. Strain the broth to remove solids, returning the clear broth to the pot.
- 7
To serve, divide noodles into bowls, top with sliced beef, pork pieces, and sliced green onions. Ladle hot broth over the top.
- 8
Garnish with fresh lettuce, Thai basil, lime wedges, and chili slices as desired.