Bun Bo Hue
A spicy, lemongrass-perfumed beef and pork noodle soup from the imperial city of Hue — its umami depth comes from fermented shrimp paste dissolved into the broth, a technique distinct from pho's cleaner beef stock.
Meat
⚠ Contains: Shellfish, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg beef shank or brisket
- 500g pork hock or pork bones
- 4 stalks lemongrass, bruised and tied, plus 2 stalks minced (for the chili oil)
- 1 onion, 1 knob ginger, charred
- 2 tbsp fermented shrimp paste (mam ruoc)
- 3 tbsp fish sauce
- 1 tbsp sugar
- 3 tbsp chili oil, made with minced lemongrass and chili flakes fried in oil
- 800g thick round rice noodles (bun bo hue noodles)
- Vietnamese pork sausage (cha lua), sliced, to serve
- Shredded banana blossom, cabbage, mint, cilantro, and lime wedges, to serve
Steps
- Parboil the pork bones and hock for 10 minutes in boiling water to remove impurities, then drain and rinse.
- Combine the beef, pork bones and hock, tied lemongrass, and charred onion and ginger in a large pot with enough water to cover generously. Bring to a boil, skim off scum, then reduce to a simmer for 2-3 hours, until the meats are tender.
- Remove the beef and pork hock once tender (they may finish before the broth is done); slice thinly once cooled slightly.
- Dissolve the fermented shrimp paste in a cup of the warm broth, let it settle, then strain the liquid back into the pot, discarding the sediment.
- Season the broth with fish sauce and sugar, and stir in a few spoonfuls of the lemongrass chili oil.
- Cook the thick rice noodles according to package directions and divide among bowls.
- Top with the sliced beef, pork hock, and Vietnamese sausage, then ladle the hot broth over.
- Serve with banana blossom, cabbage, herbs, and lime on the side.