Vietnamese Bun Bo Hue Recipe
This Vietnamese Bun Bo Hue Recipe is a rich, spicy, and aromatic beef noodle soup from Hue, Vietnam. Made with beef shanks, lemongrass, shrimp paste, and thick rice noodles, this dish delivers deep, complex flavors that make it a standout comfort food.
8 Servings
Ingredients
For the Broth:
- 2 pounds 905g boneless beef shanks
- 2 pounds 905g beef bones (such as neck bones or oxtails)
- 1 1/2 pounds 680g fresh ham hocks (cut into 1- to 2-inch-thick rounds)
- 2 tablespoons 30ml neutral oil (vegetable, canola, or grapeseed)
- 1 teaspoon annatto seeds
- 1 medium yellow onion 8 ounces; 225g, halved through the root end
- 2 stalks lemongrass cut into 5-inch lengths, halved lengthwise, and lightly crushed
- 1 teaspoon red pepper flakes
- 4 makrut lime leaves
- 1/4 cup 36g kosher salt (use half as much if substituting table salt)
- 1/4 cup 50g sugar (plus additional if needed)
- 1/3 cup 80ml fish sauce (plus additional if needed)
- 1 teaspoon MSG optional
- 1/3 peeled fresh pineapple
- 1/4 cup 70g shrimp paste (plus additional for serving)
For Serving:
- One 2-pound 905g package Bun Bo Hue rice noodles, cooked per package instructions and rinsed with cold water
- 1 pound 455g coagulated pork blood cake, sliced into 1/2-inch pieces
- 1 pound 455g Vietnamese steamed ham (cha lua), sliced into 1/4-inch pieces
- 1 bunch scallions 5 to 6 scallions, thinly sliced
- 1 medium yellow onion 8 ounces; 225g, thinly sliced
- 1 bunch fresh cilantro leaves and stems chopped
- 1 bunch fresh mint sprigs
- 1 fresh banana blossom thinly sliced and held in water with a splash of vinegar (or 1/2 head green cabbage, shredded)
- 2 pounds 905g bean sprouts
- 2 to 3 jalapeños bird’s eye, or other hot green chiles, thinly sliced
- 8 lime wedges
Instructions
Prepare the Meat
- Place beef shanks, beef bones, and ham hocks in a large stockpot. Add enough water to cover the meat by at least one inch. Let soak at room temperature for 30 minutes to draw out excess blood and impurities.
- Drain the water and rinse the meat thoroughly under cold water.
- Refill the pot with fresh water, ensuring the meat is covered by at least one inch. Bring to a rolling boil over high heat and cook for 10 minutes. During this time, foam and impurities will rise to the surface.
- Drain the water, rinse the meat and bones well, and transfer them to a large bowl. Set aside.
Build the Flavor Base
- In the now-empty stockpot, heat 2 tablespoons of oil over medium-high heat.
- Add annatto seeds and stir occasionally for about 3 minutes until the oil turns a deep red. Using a slotted spoon, remove and discard the seeds.
- To the annatto oil, add onions, lemongrass, and red pepper flakes. Stir frequently for 30 seconds, allowing the aromatics to release their flavors.
Develop the Broth
- Return the blanched beef shanks, bones, and ham hocks to the pot.
- Add makrut lime leaves, salt, sugar, fish sauce, MSG (if using), and pineapple.
- Pour in 5 quarts (4.7L) of fresh water.
- Bring the broth to a gentle boil, then reduce heat and let it simmer for 1 hour until the ham hocks are fork-tender.
- Remove the ham hocks from the pot and set aside to cool. Once cooled, refrigerate them until ready to serve.
- Continue simmering the broth for an additional 2 to 4 hours until the beef shanks are tender.
- Remove the beef shanks, allow them to cool, then slice into 1/4-inch thick pieces and set aside.
- Strain the broth, discarding any remaining solids, then return the broth to the pot.
Incorporate the Shrimp Paste
- In a separate small pot, combine shrimp paste with 2 cups (475ml) of water.
- Bring to a boil over high heat, then remove from heat and allow the mixture to sit for 30 minutes.
- Using a ladle, carefully skim off the clear liquid from the shrimp paste mixture and add it to the broth, leaving behind any sediment.
- Taste the broth and adjust seasoning with additional sugar or fish sauce as needed. Keep the broth warm over low heat until ready to serve.
Assemble and Serve
- Reheat the ham hocks in the broth.
- In each serving bowl, add 7 ounces (200g) of cooked rice noodles.
- Top the noodles with 5-6 slices of beef shank, one ham hock, one slice of pork blood cake, and 2-3 slices of Vietnamese steamed ham.
- Sprinkle each bowl with scallions, yellow onions, and cilantro.
- Bring the broth to a rolling boil and carefully ladle it into the bowls, ensuring the meat is fully submerged.
- Serve immediately with a plate of fresh herbs, banana blossoms (or cabbage), bean sprouts, chiles, and lime wedges. Offer additional shrimp paste on the side if desired.
Notes
To ensure a gluten-free Bun Bo Hue, make the following modifications:
- Use a gluten-free fish sauce. Some brands contain wheat, so opt for one labeled gluten-free.
- Check the shrimp paste. Some varieties contain additives that may include gluten. Use a pure shrimp paste if available.
- Choose a gluten-free broth base. While this recipe naturally uses beef broth, ensure any additional seasonings or stock bases are gluten-free.
- Skip the Vietnamese steamed ham (cha lua). Most versions contain wheat starch. Instead, use a gluten-free protein substitute, such as extra sliced beef or tofu.