Description
Authentic Bun Bo Hue is a traditional Vietnamese spicy beef noodle soup known for its rich, aromatic broth infused with lemongrass, shrimp paste, and spicy chili. This flavorful soup features tender slices of brisket and beef tenderloin served with premium Hue noodles and fresh vegetables, delivering a perfect balance of heat and savory depth.
Ingredients
Scale
For the Broth
- 2 lb pork bones
- 2 lb brisket
- 7 qt water
- 1 large white onion
Spices
- 1 piece ginger (about 2x2 inches), cut into thin slices
- 2 stalks lemongrass, cut into 3-inch pieces and smashed
- 5 cloves garlic
- 1 cinnamon stick
- 5 whole cloves
Oil Mixture
- ¼ cup pure sesame oil
- 1 tbsp annatto seeds
- 5 medium shallots, minced
- 5 cloves garlic, minced
Seasoning Mix
- 2 tbsp pure sesame oil
- 2 tsp red pepper flakes (adjust to taste)
- 3 tbsp lemongrass, minced
- 2 tbsp shrimp paste
- 2 tbsp chicken bouillon
- 1 tbsp Kosher salt
- 2 tbsp fish sauce
Soup Ingredients
- 1 medium white onion, thinly sliced
- 5 stalks green onion, chopped
- 1 lb beef tenderloin, thinly sliced
- 1 bag premium Hue noodles
Vegetables
- Water spinach, shredded
- Banana flower, shredded
- Beansprouts
- Fresh oregano leaves
- Lime wedges
- Red cabbage, shredded (optional)
Sauce on the Side
- 2 tbsp fish sauce
- 3 slices Thai chilies
- 1 tbsp shrimp paste
Instructions
- Prepare the broth: In a large stockpot, add the pork bones, brisket, whole white onion, spices (ginger slices, smashed lemongrass, garlic cloves, cinnamon stick, cloves), and 7 quarts of water. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any impurities from the surface and let the broth simmer for several hours (around 3-4 hours) to extract maximum flavor.
- Make the oil mixture: In a small pan, heat the pure sesame oil and add annatto seeds. Cook over low heat until the oil turns a deep red color. Remove from heat and strain out the seeds. Return the colored oil to the pan and sauté minced shallots and garlic until fragrant and golden. Set aside.
- Prepare the seasoning mix: In a bowl, combine pure sesame oil, red pepper flakes, minced lemongrass, shrimp paste, chicken bouillon, kosher salt, and fish sauce. Mix well to incorporate.
- Assemble the soup base: Once the broth has simmered and developed rich flavor, strain it to remove bones and solids. Return the clear broth to the pot, add the flavor oil mixture and seasoning mix. Continue simmering gently to meld flavors, adjusting salt or fish sauce as needed.
- Cook the noodles: Prepare the premium Hue noodles according to package instructions (usually soaking in hot water until tender). Drain and set aside.
- Prepare the toppings and vegetables: Thinly slice the white onion and green onions. Shred the water spinach, banana flower, and red cabbage if using. Wash beansprouts and pluck fresh oregano leaves. Arrange all vegetables for serving.
- Serve the soup: Place cooked noodles in each serving bowl. Top with thinly sliced raw beef tenderloin. Ladle the hot broth over the noodles and beef, which will cook the beef slightly. Garnish with sliced onions, green onions, and fresh herbs.
- Offer accompaniments: Serve with warm water spinach, banana flower, beansprouts, fresh oregano, lime wedges, and shredded red cabbage on the side to add as desired. Provide the fish sauce, Thai chilies, and shrimp paste sauce on the side for extra seasoning.
Notes
- Simmering the broth for at least 3 hours is essential to develop the deep, rich flavor characteristic of Bun Bo Hue.
- The annatto oil not only adds color but also a subtle nutty flavor; do not skip this step.
- Adjust the amount of red pepper flakes and Thai chilies to control spiciness according to your preference.
- Fresh herbs and vegetables are crucial for authentic flavor and texture contrast.
- Use fresh beef tenderloin sliced thinly so it cooks quickly in the hot broth when served.
- Bun Bo Hue noodles differ from Pho noodles; use premium Hue noodles for authenticity.
Keywords: Bun Bo Hue, Vietnamese beef noodle soup, spicy noodle soup, lemongrass soup, traditional Vietnamese recipe