Authentic Bun Bo Hue Recipe | Vietnamese Spicy 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.

Blanch the meats to clean them, using 1.5 pounds of beef shank, 1.5 pounds of oxtail, 2 pounds of beef ribs, and 2 pounds of pork leg.

Rinse and clean off the meats and bones without cooking them through.

In a large pot, add enough water to cover the meat plus some more, and skim off any foam that floats to the top.

Season the broth with 4 ounces of rock sugar, 1 tablespoon of chicken granola, 2 cans of vegetable soup, 1/2 of a large yellow onion, and 3 shallots.

Wash and clean 6 stalks of fresh lemongrass and add them to the pot.

In a separate small pot, add 4 cups of water and half a jar of mam ruoc, ensuring it dissolves well and bring it to a simmer.

Skim off any foam from the mam ruoc mixture and let it settle before adding only the clear water to the broth.

Prepare the satbed by combining 2 cups of cooking oil with 1 tablespoon of anato seeds, covering, and microwaving for 2-3 minutes.

Strain the oil over a pan and add minced lemongrass, garlic, and shallots, browning them for about 5 minutes before adding minced chili and simmering for another 3-4 minutes.

Add all ingredients to the large pot, remembering that different items have different cooking times.

Cook the pork hock for about 15-20 minutes, the beef ribs for about an hour, and if using beef bones, those can take 5-6 hours.

Season the broth with extra fish sauce and a couple teaspoons of MSG, cover slightly with a lid, and let it simmer for another hour or until the meat is tender.

Remove the oxtail and beef from the pot and flash them in an ice bath to keep the meat from browning and drying out.

Prepare the pork blood by bringing a pot of water to a semi-boil, adding smashed garlic cloves and a teaspoon of salt.

Slice the coagulated pork blood for even cooking, gently drop it into the pot, and lower the heat to low, parboiling for about 30 minutes before rinsing with fresh water and setting aside.

Slice the medium rare flank steak thinly against the grain at an angle for best results.

Cooking Techniques

Equipment Needed

Spice Level: