Bun Bo Hue
A vibrant Vietnamese beef noodle soup from Hue featuring tender beef, pork knuckle, and lemongrass broth served over rice vermicelli. Rich, aromatic, and deeply satisfying with layers of complex flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb beef shank or chuck
- ½ lb pork knuckle or leg
- 3 whole shallots, halved
- 4 whole garlic cloves, crushed
- 4 stalks fresh lemongrass, cut into 3-inch pieces
- 3 whole dried red chilies
- 1 tbsp shrimp paste
- 2 tbsp fish sauce
- 8 cups water
- 1 tsp salt
- ½ tsp sugar
- 1 lb rice vermicelli noodles
- 2 cups fresh herbs (mint, cilantro, dill)
- 4 leaves lettuce leaves
- 2 whole lime wedges
- 2 whole sliced red chilies
- ¼ cup crispy shallots
Instructions
- 1
Blanch beef shank and pork knuckle in boiling water for 5 minutes, then drain and rinse under cold water to remove impurities.
- 2
Char shallots and garlic in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly blackened.
- 3
Bring 8 cups water to a boil in a large pot. Add cleaned beef, pork, charred shallots, garlic, lemongrass, and dried chilies.
- 4
Simmer for 30 minutes, skimming foam from the surface occasionally.
- 5
Stir in shrimp paste until dissolved, then add fish sauce, salt, and sugar. Simmer for 10 more minutes.
- 6
Strain broth through a fine sieve, discarding solids. Slice cooked beef thinly.
- 7
Cook rice vermicelli according to package directions, then drain and divide among four bowls.
- 8
Pour hot broth over noodles, top with sliced beef and pork.
- 9
Serve with fresh herbs, lettuce, lime, sliced chilies, and crispy shallots on the side for guests to customize.
Tools you’ll need
- large pot (6-quart)
- 12-inch skillet
- fine sieve
- cutting board
- sharp knife
- slotted spoon
- tongs
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