How to Make Authentic Bún Bò Huế | Spicy Vietnamese Beef Noodle Soup

beef shank

🥗Healthier: lean beef

💰Cheaper: brisket

lean beef reduces fat while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

soy sauce is lower in sodium and suitable for vegetarians.

pork hocks

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

chicken thighs are leaner and more affordable.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

sriracha offers similar heat with less oil.

Heat up a pot of water and parboil the beef and pork separately for 10 minutes to remove impurities.

Dump out the water and wash the meat under running water.

Fill a large pot with 32 cups of water and combine the beef shank, beef bones, pork hock, 1 yellow onion, 4 stalks of bruised lemongrass, 3 slices of ginger, 2 pieces of rock sugar, 1 can of Coca Rico, 4 tbsp of oyster sauce, 2 tbsp of shrimp paste, 10 oz of bún soup base, and 1 tsp of MSG (optional).

Add 1 pineapple to the pot for sweetness and to tenderize the meat.

Bring to a rolling boil, then reduce heat to medium-low and simmer covered for 1 hour, checking occasionally and skimming impurities.

For the spicy chili oil, smash 6 cloves of garlic and mince them, then dice 1 large bulb shallot.

If not using store-bought minced lemongrass, chop 2 stalks and add to a food processor.

In a small bowl, combine 3 tbsp chili flakes, 3 tbsp water, 2 tsp fish sauce, and 2 tbsp sugar, stirring well to dissolve and set aside.

In a pan, heat 6 tbsp vegetable oil and add 2 tbsp annatto seeds, waiting 30 seconds before straining and discarding the seeds.

Return the oil to the pan, add the chili oil mixture, minced shallots, 2 tbsp lemongrass, and minced garlic, sautéing until the sauce thickens and then set aside.

After 1 hour of simmering, remove the onion, pineapple, lemongrass, and ginger to prevent them from breaking apart in the broth.

Remove the pork hock and add the sautéed chili oil mixture to the broth, continuing to simmer for another hour to an hour and a half or until the beef shank is fully cooked.

Chop half a red cabbage, soak and rinse it, then thinly slice a bulb of shallot and chop some green onions.

Wash Vietnamese coriander, mint leaves, and purple perilla, plucking the leaves off the stems for garnish.

After about 2 and a half hours of simmering, test the beef shank for tenderness with a chopstick and let it cool before slicing.

In a pot of boiling water, cook the noodles according to package instructions, then drain and rinse with cold water to stop the cooking process.

Transfer 2 cups of broth into a smaller pot and heat the coagulated pork blood for 5 minutes, cutting it into small bite-sized pieces.

Cut the beef shank and pork hock into thin slices.

Season the broth one last time with 4 more bruised lemongrass and adjust with chicken bouillon, fish sauce, water, salt, and sugar to taste.

Assemble the bowl by laying the thick bún noodles at the bottom, arranging vegetables, herbs, and meat on top, and ladling the broth over it.

Cooking Techniques

Equipment Needed

Spice Level: