How to Make: Authentic Bún Bò Huế / Spicy Beef Noodle Soup in 6 EASY Steps!

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.

Wash your hands before starting.

Step One: Make the broth by par boiling 2 pounds of beef knuckles, 2 pounds of pork hocks, and 2 pounds of beef shank for 10-15 minutes to remove impurities. Drain and rinse under cold water.

Clean the pot, then return the beef and pork to the pot and cover with water.

Step Two: Prepare the aromatics. Cut half a pineapple, a knob of ginger in half, peel a whole yellow onion, and prepare 3 stalks of lemongrass by removing the tops and bottoms and bruising them with a knife. Add all aromatics to the pot.

Bring the pot to a rolling boil, skim off impurities, lower the heat, and let simmer covered for 1 hour. Remove the onion and ginger after an hour to keep the broth clean, and continue to skim impurities.

Simmer for another hour, then remove the pork hocks after a total of 2 hours. Depending on thickness, the beef shank may take 2.5 to 3.5 hours to become tender; remove when done and wrap in plastic wrap to cool.

Step Three: Make the satay or chili oil. Mince shallots and 2 stalks of lemongrass in a food processor. Heat 1/4 cup of annatto seed oil in a pan, add minced lemongrass and shallots, and sauté for a couple of minutes until fragrant. Add 1 tablespoon of minced garlic, 4 tablespoons of red chili flakes, 2 tablespoons of sugar, 2 tablespoons of fish sauce, and 1 tablespoon of fermented shrimp paste. Mix well and sauté until combined. Reserve half for the broth and half for serving.

Step Four: Cook the thick rice noodles. In a pot of boiling water with a splash of oil and salt, add the noodles and cook on medium-low for 30-35 minutes. Drain and rinse with cold water, then toss with oil to prevent sticking.

Step Five: Prepare toppings. Cut 14 oz of coagulated pork blood into small cubes and simmer in boiling water for 15-20 minutes until cooked through. Thinly slice the cooled beef shank. Prepare red cabbage by shredding and soaking in cold water, thinly slice a white onion, and chop green onions and cilantro. Cut lime into wedges.

Assemble the bowl by adding the broth, noodles, and toppings.

Cooking Techniques

Equipment Needed

Spice Level: