Bún bò Huế (Spicy Lemongrass Beef Noodle Soup)
Bún bò Huế (Spicy Lemongrass Beef Noodle Soup)
Ingredients
For the Broth
- 2 pounds beef bones, marrow bones preferred
- 1 pound pork bones, trotters or neck bones
- 1 1/2 pounds beef shank, whole
- 1 pork hock, whole
- 1 yellow onion, peeled and halved
- 4 lemongrass stalks, smashed and tied into bundles
- 1/2 cup fresh pineapple, chunks
- 1 tablespoon salt, or to taste
- 2 tablespoons fish sauce, or to taste
- 1 teaspoon sugar
- 4 quarts water
For the Spiced Sate Oil
- 1/2 cup vegetable oil
- 2 tablespoons dried red chili flakes, or red chili paste
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon shrimp paste
For the Marrow Bones (Optional)
- 4 beef marrow bones, if not already in broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Assembly and Garnish
- 1 pound bún (thick rice vermicelli noodles), cooked according to package directions
- 8 ounces pork blood cake, sliced (optional)
- 1 bunch morning glory (water spinach), cut into 2-inch pieces, blanched
- 1/2 banana blossom, thinly sliced, soaked in lemon water to prevent browning
- 1/2 cup fresh basil
- 1 cup bean sprouts
- 2 green onions, thinly sliced
- 1 red chili, thinly sliced, for garnish (optional)
- 4 lime wedges, for serving
Instructions
- 1
Blanch the beef and pork bones, beef shank, and pork hock: Place all bones and meats in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil for 10-15 minutes. Drain the water, rinse the bones and meat thoroughly under cold water to remove any impurities. Clean the pot.
⏱️ 20 min
- 2
Prepare the broth: Return the blanched bones and meats to the clean pot. Add the halved yellow onion, smashed lemongrass bundles, pineapple chunks, and 4 quarts of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 6 hours. Skim off any foam or impurities that rise to the surface periodically.
⏱️ 360 min
- 3
Prepare the spiced sate oil: In a small saucepan, heat the vegetable oil over medium-low heat. Add the dried red chili flakes (or chili paste) and cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the chili. Strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the chili solids.
⏱️ 10 min
- 4
Continue with sate oil: Return the strained chili oil to the saucepan. Add the minced garlic and shallots, and cook until fragrant, about 2-3 minutes. Stir in the shrimp paste and cook for another minute. This is your spiced sate oil.
⏱️ 5 min
- 5
Season the broth: After 6 hours, remove the beef shank and pork hock from the broth. Let them cool slightly, then slice the beef shank thinly and the pork hock into bite-sized pieces. Set aside. Add the spiced sate oil to the simmering broth. Season the broth with salt, fish sauce, and sugar to taste. Continue to simmer the broth while preparing other components.
⏱️ 15 min
- 6
Roast marrow bones (optional): If using separate marrow bones, preheat your oven to 400°F (200°C). Mix salt, black pepper, and garlic powder. Spread this seasoning over the marrow bones. Place them on a baking sheet and roast for 15-20 minutes, or until the marrow is tender and slightly rendered. Set aside.
⏱️ 25 min•🌡️ 400
- 7
Prepare toppings: Cook the bún noodles according to package instructions. Blanch the morning glory in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Drain well. Slice the pork blood cake (if using).
⏱️ 15 min
- 8
Assemble the bowls: Divide the cooked bún noodles among 4 serving bowls. Arrange the sliced beef shank, pork hock, pork blood cake (if using), and roasted marrow bones (if using) on top of the noodles. Add blanched morning glory, sliced banana blossom, fresh basil, and bean sprouts to each bowl.
⏱️ 10 min
- 9
Serve: Ladle the hot, flavorful broth over the ingredients in each bowl. Garnish with sliced green onions, red chili (if desired), and serve immediately with a lime wedge on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bún bò Huế (Spicy Lemongrass Beef Noodle Soup)
For the Broth
- 2 pounds beef bones, marrow bones preferred
- 1 pound pork bones, trotters or neck bones
- 1 1/2 pounds beef shank, whole
- 1 pork hock, whole
- 1 yellow onion, peeled and halved
- 4 lemongrass stalks, smashed and tied into bundles
- 1/2 cup fresh pineapple, chunks
- 1 tablespoon salt, or to taste
- 2 tablespoons fish sauce, or to taste
- 1 teaspoon sugar
- 4 quarts water
For the Spiced Sate Oil
- 1/2 cup vegetable oil
- 2 tablespoons dried red chili flakes, or red chili paste
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tablespoon shrimp paste
For the Marrow Bones (Optional)
- 4 beef marrow bones, if not already in broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Assembly and Garnish
- 1 pound bún (thick rice vermicelli noodles), cooked according to package directions
- 8 ounces pork blood cake, sliced (optional)
- 1 bunch morning glory (water spinach), cut into 2-inch pieces, blanched
- 1/2 banana blossom, thinly sliced, soaked in lemon water to prevent browning
- 1/2 cup fresh basil
- 1 cup bean sprouts
- 2 green onions, thinly sliced
- 1 red chili, thinly sliced, for garnish (optional)
- 4 lime wedges, for serving
Instructions
- 1
Blanch the beef and pork bones, beef shank, and pork hock: Place all bones and meats in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil for 10-15 minutes. Drain the water, rinse the bones and meat thoroughly under cold water to remove any impurities. Clean the pot.
⏱️ 20 min - 2
Prepare the broth: Return the blanched bones and meats to the clean pot. Add the halved yellow onion, smashed lemongrass bundles, pineapple chunks, and 4 quarts of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 6 hours. Skim off any foam or impurities that rise to the surface periodically.
⏱️ 360 min - 3
Prepare the spiced sate oil: In a small saucepan, heat the vegetable oil over medium-low heat. Add the dried red chili flakes (or chili paste) and cook for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn the chili. Strain the oil through a fine-mesh sieve into a heatproof bowl, discarding the chili solids.
⏱️ 10 min - 4
Continue with sate oil: Return the strained chili oil to the saucepan. Add the minced garlic and shallots, and cook until fragrant, about 2-3 minutes. Stir in the shrimp paste and cook for another minute. This is your spiced sate oil.
⏱️ 5 min - 5
Season the broth: After 6 hours, remove the beef shank and pork hock from the broth. Let them cool slightly, then slice the beef shank thinly and the pork hock into bite-sized pieces. Set aside. Add the spiced sate oil to the simmering broth. Season the broth with salt, fish sauce, and sugar to taste. Continue to simmer the broth while preparing other components.
⏱️ 15 min - 6
Roast marrow bones (optional): If using separate marrow bones, preheat your oven to 400°F (200°C). Mix salt, black pepper, and garlic powder. Spread this seasoning over the marrow bones. Place them on a baking sheet and roast for 15-20 minutes, or until the marrow is tender and slightly rendered. Set aside.
⏱️ 25 min•🌡️ 400 - 7
Prepare toppings: Cook the bún noodles according to package instructions. Blanch the morning glory in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Drain well. Slice the pork blood cake (if using).
⏱️ 15 min - 8
Assemble the bowls: Divide the cooked bún noodles among 4 serving bowls. Arrange the sliced beef shank, pork hock, pork blood cake (if using), and roasted marrow bones (if using) on top of the noodles. Add blanched morning glory, sliced banana blossom, fresh basil, and bean sprouts to each bowl.
⏱️ 10 min - 9
Serve: Ladle the hot, flavorful broth over the ingredients in each bowl. Garnish with sliced green onions, red chili (if desired), and serve immediately with a lime wedge on the side.
⏱️ 5 min