Bun Bo Hue - Vietnamese Spicy Noodle Soup
This is a delicious bun bo Hue noodle soup that can be made on any weeknight in less than an hour!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds of pork shanks and/or beef shanks or oxtails with beef marrow bones
- 4 pounds of beef round eye, sliced or beef brisket
- 3 lemongrass stalks
- 3 tablespoons of cooking oil
- 1 package of vermicelli noodles, prepared
- 3 tablespoons of bun bo Hue chile seasoning
- 1 3-oz package of bun bo Hue instant broth seasoning
- 3 lemongrass stalks, minced
- 3 medium shallots, minced
- 6 cloves of garlic, minced
- 1 tablespoon of salt
- 1 tablespoon of MSG (optional)
- 2 tablespoons of granulated sugar
- 2 tablespoon fish sauce
- 1 white onion, sliced
- 2 green onions, chopped
- 1 roll of steamed pork meatloaf, sliced
- 1 bunch of cilantro, chopped
- package of Thai chiles
- 1/2 cup of shredded purple cabbage
- 1 cup of mung bean sprouts
- Thai Basil
- 1 lime, wedged
Instructions
- 1
Put a pot with cold water onto the stove. Add the pork and/or beef shanks (or oxtail and beef marrow bones) while the water is still cold in order to cleanse the meat prior to adding into the final broth. Set aside. The cold water will allow the water to slowly heat up the stove, which allows the blood, fats, and impurities to be removed. Discard the water once the impurities are boiled out. Clean and rinse the meat to remove any scum residue. Set the pork and beef shanks (or oxtail and beef marrow bones) aside.
- 2
Slice the beef or brisket into long narrow pieces.
- 3
Prepare a pot of water half way full with about 2 gallons of water. Grab three stalks of lemongrass, pound the ends with a meat pounder until they lay somewhat flat in order to release the aromatics. Add it into the pot.
- 4
Prepare the marinade. Take 3 ends of lemon stalks and slice them thinly so that you can grind them in a food processor. In the same processor, add in the shallots and the garlic cloves.
- 5
Process them until all of ingredients are ground.
- 6
Set aside 3 tablespoons of the mixture.
- 7
In a large bowl, add the sliced beef. Next, pour the remaining of the mixture. Use your hands to knead the mixture into the beef.
- 8
Next, add in the bun bo Hue chile seasoning, the package of instant broth seasoning, salt, MSG (optional), sugar, and fish sauce. Continue kneading the mixture until mixed through. At this point, you can marinade the mixture overnight or continue cooking.
- 9
Using a skillet heated at medium-high heat, add in the cooking oil. Next, add in the beef mixture and continue stirring. Cook until the beef is only slightly pink.
- 10
Transfer the beef into the boiling pot of water along with the now boiled pork and beef shanks (or oxtail and beef marrow bones).
- 11
Allow it to come to a boil.
- 12
Simmer for 45 minutes, until beef is tender.
- 13
Prepare the vermicelli noodles according to package. Tip: I like to use a little cooking oil when boiling the noodles, this allows the noodles not to stick together later on. Once it is done, I tend to "wrap" the noodles in cold water and lay them in a coriander so it is easier to add into a bowl later.
- 14
Rinse and cleaning the vegetable toppings. Prepare the garnishes and set aside.
- 15
Once the simmering is complete, ladle the broth and beef slices over the top of the vermicelli noodles. Top with onion, green onion, sliced pork meatloaf, cilantro, cabbage, bean sprouts, and Thai basil.
- 16
Serve and enjoy hot!