Bun Bo Hue

Experience the vibrant flavors of Vietnam with Bun Bo Hue, a fragrant beef and pork noodle soup infused with lemongrass and chili oil. Perfect for a cozy weeknight dinner that warms the soul.

• 400 grams beef shank
• 300 grams pork hocks
• 200 grams Bun noodles
• 1 tablespoon shrimp paste
• 2 tablespoons red chili oil
• 4 cups beef broth
• 1 tablespoon lemongrass
• 1 tablespoon fish sauce

Method

1. 1

   In a large pot, add the beef shank and pork hocks to 8 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes. Remove the meat and set aside.

2. 2

   Strain the broth to remove impurities and return it to the pot. Add the bruised lemongrass and shrimp paste to the broth and simmer for an additional 60 minutes.

3. 3

   While the broth simmers, cook the Bun noodles according to package instructions. Drain and set aside.

4. 4

   Once the meat is cool enough to handle, slice the beef shank and pork hocks into bite-sized pieces.

5. 5

   After simmering, season the broth with fish sauce and red chili oil to taste. Adjust seasoning as necessary.

6. 6

   To serve, divide the cooked Bun noodles into bowls. Top with the sliced meat and ladle the hot broth over everything.

7. 7

   Garnish with fresh herbs, lime wedges, and additional chili oil if desired.