Bun Bo Hue | Vietnamese Lemongrass Beef Noodle Soup

A rich, spicy Vietnamese noodle soup featuring tender beef and pork in an aromatic lemongrass broth, served with thick rice noodles and fresh herbs.

263Min

8Servings

685Cal

HardLevel

Gluten freehalal

#noodle soup#vietnamese#spicy#beef#comfort food

Equipment

Chef's knife

Cutting board

Large stockpot

Frying pan

Stove

Ladle

Colander

Mixing bowls

Spatula

Ingredients

Broth

water

104 cup

pork necks

907 g

pork hocks

1361 g

beef shanks

2268 g

beef bones

1814 g

beef tendon

227 g

lemongrass stalks (smashed)

9 stalk

ginger (sliced)

23 g

rock sugar

27 g

pineapple

450 g

salt

18 g

chicken bouillon

12 g

mushroom powder

12 g

MSG

12 g

shrimp paste

30 g

Sate Sauce

oil

355 ml

annatto seeds

12 g

shallots (minced)

120 g

lemongrass (minced)

150 g

garlic (minced)

120 g

Bun Bo Hue seasoning

12 g

fish sauce

15 ml

sugar

12 g

MSG

3 g

Bun Bo Hue spice powder

15 g

Seasonings

water

10.5 cup

fish sauce

118 ml

Bun Bo Hue seasoning

72 g

mushroom seasoning

36 g

chicken bouillon

36 g

salt

18 g

MSG

12 g

sugar

12 g

Additional Ingredients

thick rice vermicelli noodles

800 g

lime

4 piece

meatballs

300 g

Vietnamese ham

200 g

cabbage

300 g

banana blossom

200 g

bean sprouts

200 g

Thai basil

30 g

mint

20 g

Vietnamese coriander

20 g

perilla leaves

20 g

green onions

50 g

white onions

100 g

cilantro

20 g

chili oil

60 ml

Instructions

Prepare Ingredients

Smash lemongrass stalks, slice ginger, and finely mince shallots, lemongrass, and garlic for the sate sauce.

20 min

Make the Sate Sauce

Heat oil with annatto seeds until red, then add minced shallots, lemongrass, and garlic. Stir in seasonings to create aromatic sate.

15 minMedium heattimer 10 min

The oil should turn a deep red color from the annatto seeds

Parboil the Meats

Blanch pork necks, hocks, beef shanks, and bones in boiling water for 5 minutes to remove impurities.

10 minHigh heattimer 5 min

Simmer the Broth

Combine all broth ingredients in a large pot and simmer gently for 3 hours until meats are tender and broth is flavorful.

180 minLow heattimer 180 min

Skim foam regularly for clearer broth

Season the Broth

Remove cooked beef shank and pork hock, then add remaining sate and additional seasonings to the broth.

10 minMedium heat

Prepare Vegetables and Herbs

Wash and prepare all fresh vegetables and herbs. Slice cabbage and banana blossom, rinse bean sprouts, and pick herb leaves.

15 min

Cook the Noodles

Cook thick rice vermicelli noodles according to package instructions until al dente.

8 minHigh heattimer 8 min

Assemble the Bowls

Place cooked noodles in bowls, add sliced meats, meatballs, and ham if using. Ladle hot broth over everything and serve with vegetables, herbs, and toppings.

5 min

Original recipe

InstagramRecipe by @buzzfeedtasty

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 3-4 minutes or stovetop until hot

Store broth and noodles separately. Reheat broth gently to avoid cloudiness.

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