Description
Authentic Bun Bo Hue is a flavorful and spicy Vietnamese beef noodle soup known for its rich broth made from pork bones and brisket, infused with lemongrass, ginger, and aromatic spices. Served with tender slices of beef tenderloin and accompanied by fresh herbs and vegetables, this dish offers a satisfying balance of heat, umami, and freshness that celebrates the culinary heritage of Hue city.
Ingredients
Scale
For the Broth
- 2 lb pork bones
- 2 lb brisket
- 7 qt water
- 1 large white onion
Spices
- 1 piece ginger (about 2x2 inches), cut into thin slices
- 2 stalks lemongrass, cut into 3 inch pieces and smashed
- 5 cloves garlic
- 1 cinnamon stick
- 5 whole cloves
Oil Mixture
- ¼ cup pure sesame oil
- 1 tbsp annatto seeds
- 5 medium shallots, minced
- 5 cloves garlic, minced
Seasoning Mix
- 2 tbsp pure sesame oil
- 2 tsp red pepper flakes (adjust to taste)
- 3 tbsp minced lemongrass
- 2 tbsp shrimp paste
- 2 tbsp chicken bouillon powder
- 1 tbsp Kosher salt
- 2 tbsp fish sauce
Soup Ingredients
- 1 medium white onion, thinly sliced
- 5 stalks green onion, chopped
- 1 lb beef tenderloin, thinly sliced
- 1 bag premium Hue noodles (thick round rice noodles)
Vegetables
- Water spinach, shredded
- Banana flower, shredded
- Beansprouts
- Fresh oregano leaves
- Lime wedges
- Red cabbage, shredded (optional)
Sauce on the Side
- 2 tbsp fish sauce
- 3 slices Thai chilies
- 1 tbsp shrimp paste
Instructions
- Prepare the Broth: In a large stockpot, combine pork bones, brisket, large white onion, and 7 quarts of water. Bring to a boil, then reduce heat and simmer gently for several hours, skimming any impurities to keep the broth clear.
- Add Spices: Add sliced ginger, smashed lemongrass stalks, whole cloves, cinnamon stick, and garlic cloves to the broth. Continue to simmer for at least 3-4 hours to fully develop flavor.
- Make the Oil Mixture: In a small pan, heat pure sesame oil over medium heat. Add annatto seeds and cook until the oil turns a bright red-orange color, then strain out the seeds. In the same oil, sauté minced shallots and minced garlic until fragrant and lightly browned. Set aside.
- Prepare Seasoning Mix: In a bowl, combine sesame oil, red pepper flakes, minced lemongrass, shrimp paste, chicken bouillon, kosher salt, and fish sauce. Mix thoroughly and add this seasoning mixture to the simmering broth. Adjust salt and spice levels as desired.
- Cook Noodles and Prepare Toppings: Cook the Hue noodles according to package instructions, then drain and rinse under cold water. Thinly slice the beef tenderloin and set aside. Thinly slice white onion and chop green onions.
- Assemble Soup Bowls: Divide noodles into serving bowls. Top with slices of raw beef tenderloin, sliced white onion, and chopped green onions. Pour the hot broth over the noodles and beef, allowing the beef to cook gently in the hot soup.
- Serve with Vegetables and Condiments: Arrange shredded water spinach, banana flower, beansprouts, fresh oregano leaves, lime wedges, and optional shredded red cabbage on the side. Offer the sauce made from fish sauce, Thai chilies, and shrimp paste for diners to add according to their taste.
Notes
- Simmering the broth slowly and skimming regularly ensures a clear and flavorful soup base.
- The annatto oil adds both color and a subtle earthy flavor to the broth; do not skip this step to maintain authenticity.
- Use fresh lemongrass and ginger for the most aromatic broth.
- The shrimp paste used in the seasoning mix and side sauce intensifies the umami flavor; adjust to taste if sensitive to strong seafood flavors.
- Thinly slicing the beef tenderloin allows it to cook perfectly in the hot broth without becoming tough.
- Serving fresh herbs and vegetables on the side allows customization and adds refreshing contrast to the spicy soup.
Keywords: Bun Bo Hue, Vietnamese noodle soup, spicy beef noodle soup, Hue noodles, lemongrass soup