Bun Bo Hue is a traditional spicy beef noodle soup from Central Vietnam, particularly from the city of Hue. The broth is made with beef bones, lemongrass, shrimp paste, and chili oil, and it is served with rice noodles, thinly sliced beef, and fresh herbs. Here’s a recipe to make Bun Bo Hue at home:
Ingredients:
For the broth:
- 4 lbs beef bones (marrow and knuckle bones)
- 2 stalks lemongrass, bruised
- 3 tablespoons shrimp paste
- 2 tablespoons chili oil
- 1 onion, halved
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon annatto seeds (optional)
- 2 liters water
For the garnishes:
- 1 lb rice noodles
- 1 lb beef shank or flank steak, thinly sliced
- 1/2 cup cilantro leaves, chopped
- 1/2 cup green onions, chopped
- 1/4 cup thinly sliced onions
- 1/4 cup sliced jalapenos
- Lime wedges
Instructions:
- In a large pot, bring the beef bones and water to a boil. Boil for 5 minutes, then drain and rinse the bones.
- In the same pot, add the bones, lemongrass, onion, and annatto seeds (if using). Add enough water to cover the bones by 2 inches. Bring to a boil, then reduce heat to low and simmer for 3-4 hours.
- Strain the broth through a fine-mesh strainer into a large pot. Discard the solids.
- Add the shrimp paste, chili oil, salt, sugar, and fish sauce to the broth. Simmer for another 30 minutes.
- Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
- Divide the noodles among 6 bowls. Top with the sliced beef.
- Ladle the hot broth over the beef and noodles.
- Garnish with cilantro, green onions, onions, jalapenos, and lime wedges.
Enjoy your delicious and spicy Bun Bo Hue, a flavorful and comforting dish that will warm you up on a chilly day!
