How to Make BUN BO HUE Vietnamese Soup (Move Over Pho!) | CHOW-TO

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.

Clean the beef bones by boiling them in a pot of water for 15-20 minutes to remove dirt and bacteria.

Add beef shank to the pot and cook for about 2 hours to ensure it is not too tender for slicing.

Smash fresh lemongrass to release aromatics and add it to the broth.

Smash ginger and add it to the broth for flavor.

Slice pineapple and red onion, adding them to the broth.

Cook the broth for about 6 hours for optimal flavor.

Add chopped lemongrass, paprika, ground shrimp, chili saute oil, minced garlic, and fish sauce to the broth.

Season the broth with rock sugar and salt to taste, adjusting for sweetness and umami.

Cook rice vermicelli noodles until soft, then chill them to achieve a bouncy texture.

Plate the dish by layering noodles, sliced beef shank, and pork roll, garnishing with bean sprouts and cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary