Bun Bo Hue Spicy Hue Style Noodle Soup with Lemongrass
Embark on a culinary journey to central Vietnam with Bun Bo Hue, a bold and aromatic spicy noodle soup brimming with authentic flavors. This Hue-style delicacy marries tender beef shank, pork hock, and a vibrant, umami-rich broth infused with lemongrass, ginger, and shrimp paste. The addition of chili oil and paprika gives the soup its signature fiery red hue, while the garnish of fresh herbs, lime, and optional banana blossom elevates every bowl to a fragrant masterpiece. Served over thick rice noodles, this dish combines hearty, smoky, and spicy notes, offering a perfect balance of depth and heat. Ideal for adventurous food lovers and noodle soup enthusiasts, this recipe promises a rich, multi-layered taste of Vietnam right in your kitchen.
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Recipe Information
Ingredients
- 1 lb Beef shank
- 2 lbs Beef bones
- 1 lb Pork hock
- 3 stalks Lemongrass stalks
- 1 Onion
- 2 inch piece Ginger
- 4 Garlic cloves
- 3 tbsp Fish sauce
- 1 tsp Shrimp paste
- 2 tbsp Chili oil
- 2 tsp Paprika
- 1 piece (1 inch) Rock sugar
- 1 lb Rice noodles (Bun Bo Hue style)
- 2 stalks Green onion
- 1 bunch Cilantro
- 1 Lime
- 1 cup Bean sprouts
- 1 Banana blossom (optional)
- 3 Thai chili peppers (optional)
Instructions
Rinse and clean the beef bones and pork hock under cold water. Blanch them in boiling water for 5 minutes, then drain, rinse again, and set aside.
In a large stockpot, add 12 cups of water and bring to a boil. Add the blanched beef bones, pork hock, and beef shank. Simmer over medium heat.
While the stock simmers, char the onion and ginger over an open flame or in a dry pan until slightly blackened. Peel off the outer burned layer and add to the stockpot.
Bruise the lemongrass stalks by smashing them with the back of a knife. Tie them together for easy removal and add to the pot.
Add fish sauce, rock sugar, and shrimp paste to the broth. Let the stock simmer gently for 3 hours, skimming off any impurities that rise to the surface to keep the broth clear.
After 3 hours, remove the beef shank and pork hock. Let them cool, then slice them thinly and set aside.
In a small pan, heat the chili oil over medium heat. Add garlic, paprika, and a pinch of salt. Stir to release the aroma, then pour the mixture into the broth to give it its signature red color.
Prepare the rice noodles according to the package instructions. Drain and set aside.
Taste the broth and adjust seasoning with additional fish sauce or salt as needed.
To assemble the bowls, add cooked rice noodles, slices of beef shank and pork hock, and ladle the hot broth over the top.
Garnish with chopped green onions, cilantro, bean sprouts, and banana blossom if using. Serve with lime wedges and Thai chili peppers on the side for extra heat.
Nutrition Facts
Calories |
5047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.8 g | 354% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 5610 mg | 244% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 26.2 g | ||
| Protein | 421.1 g | 842% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 71.7 mg | 398% | |
| Potassium | 9652 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
