Bun bo Hue – spicy beef noodle soup Recipe
Bun bo Hue is a spicier, more intense cousin of pho from central Vietnam. The broth is infused with lemongrass, chili and deep beef flavor, and the thicker rice noodles make a bowl of this soup easily stand in for a full meal. It’s a dish that warms you from the first spoonful and lingers in your memory for a long time.
Vietnam
Difficulty: Hard
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️🌶️
Hot
Spicy
Umami
Warming
Filling
Herby
Citrusy
Prep Time
35 min
Cook Time
150 min
Total Time
185 min
Servings
6
Ingredients
- beef with bone e.g. short ribs, brisket - 1.2 kg
- beef flank or sirloin boneless, in one piece - 500 g
- lemongrass lightly bruised with the handle of a knife - 3 stalk
- onion halved - 2 piece
- ginger sliced - 30 g
- garlic chopped - 5 clove
- chili paste e.g. sambal oelek - 3 tablespoon
- fish sauce - 6 tablespoon
- sugar - 2 teaspoon
- salt or to taste - 2 teaspoon
- thick rice noodles round or wide flat - 500 g
- Chinese cabbage cut into thin strips - 300 g
- mung bean sprouts - 200 g
- lime in quarters - 2 piece
- fresh coriander chopped - 1 bunch
- chives chopped - 1 bunch
- vegetable oil - 3 tablespoon
- chili pepper sliced, for serving - 2 piece
Main Ingredient:
beef
Preparation
- Rinse the bone-in beef and flank, place in a large pot, cover with about 3.5 liters of cold water and bring to a boil.
- Once it boils, discard the water, rinse the meat under running water and quickly wash the pot – this will help keep the broth clear.
- Return the meat to the pot, add the onions, ginger and lemongrass stalks, cover with 3.5 liters of fresh water and bring back to a boil.
- Reduce the heat so the water only gently simmers, skim off any foam from the surface and cook for 2–2.5 hours, until the meat is very tender.
- Meanwhile, heat the oil in a small pan, add the garlic and fry for 1–2 minutes over medium heat until fragrant but not browned.
- Add the chili paste and fry for another 1–2 minutes, stirring, until the oil turns slightly red, then set aside.
- When the meat is tender, remove it from the pot and strain the broth into a clean pot. Add the fish sauce, sugar and salt and adjust the seasoning to taste.
- Slice the flank into thin slices and separate the meat from the bones, cutting it into bite-sized pieces.
- Cook the noodles according to the package instructions, but reduce the cooking time by 1–2 minutes so they stay slightly chewy, then drain and rinse with cold water.
- Add the fried chili paste with garlic to the broth, stir and bring to a boil.
- Put a portion of noodles into each bowl, arrange pieces of meat on top and add some Chinese cabbage.
- Ladle very hot broth over everything so the vegetables soften slightly.
- Serve with sprouts, lime, coriander, chives and chili slices so everyone can season the soup according to their own heat tolerance.
Storage
In fridge:
3 days
Freezing:
Yes
Cool the broth quickly and refrigerate it separately from the noodles. Store the meat submerged in some broth for up to 3 days. Reheat the broth until boiling and warm the meat and noodles in the hot liquid just before serving. The flavor often improves the next day as the spices meld.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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