Cooking With Mrs. Nguyen: Bun Bo Hue (spicy lemongrass 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.

Cut beef in half and slice it thinly.

Mix beef with 1 tablespoon salt, 1 tablespoon sugar, and some cooking oil.

Marinate the beef for a few hours or up to half a day for better flavor.

Smash lemongrass and tie it together, then add it to the pot for soup flavor.

Boil the pork blood cake again to ensure it tastes good.

Rinse the pork blood cake well before adding it to the pot.

Boil water and add the beef to make the broth clear.

After about 1 hour and 15 minutes of cooking, add more cooking oil to the pot.

Taste and adjust seasoning with sea salt and fish sauce as needed.

Add 2 tablespoons of annatto seeds to achieve the desired color in the broth.

Add spicy pepper according to your heat preference.

Remove foam from the broth to keep it clear and flavorful.

Taste the broth and adjust seasoning as necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level: