Description
A spicy noodle soup alternative to Pho. Bun Bo Hue delivers the bold, fiery flavors of Central Vietnam. In this recipe, we are using about 6 lbs of meat and bone combo to make a broth for about 8 servings, enough to feed a small crowd.
Ingredients
Units
Scale
Bones/Meat
- 3 lbs pork and/or beef bones (hocks/feet and/or knuckles in small chunks)
- 1 lb boneless pork shank
- 1 1/2 lbs beef brisket or beef banana shank
- 1/2 lb beef tendon (optional)
Bun Bo Hue Stock
- 6 quarts water
- 4 large lemongrass stalks
- 10 shallots or 1 large yellow onion
- 1 large chunk ginger (about 50g, unpeeled, slice into coins then smash gently)
- 1/4 ripe pineapple and its core
Broth Seasonings
- 1 tablespoon chicken or mushroom bouillon powder
- 2 tablespoons fish sauce
- 2 tablespoons sea salt
- 2 tablespoons fermented shrimp paste (mam ruoc)
- 20 grams rock sugar
Vietnamese Chili Sauce (Sa Te)
- 1/2 cup vegetable oil
- 1 large shallot (finely diced)
- 1/3 cup sliced lemongrass
- 3 garlic cloves (finely diced)
- 3 tablespoons Bun Bo Hue seasoning mix
Noodles, Garnishes, Other Meaty Toppings
- 4 lbs package dried extra-large rice vermicelli (usually labeled Bun Bo Hue noodles)
- 1 stick Vietnamese ham (chả lụa/giò lụa)
- Pork blood cake
- Green onions/cilantro (thinly sliced)
- 1 lime or lemon (slice into wedges)
Vegetables (Optional)
- Bean sprouts
- Banana blossom (thinly sliced)
- White/purple cabbage (thinly sliced)
- Morning glory stems (thinly shredded)
- Vietnamese herbs
Instructions
- Clean the bones and meat: Add the bones and meat to a large stockpot and cover them with water. Bring the pot to a boil. Once it reaches a rolling boil, allow it to cook for about 5 minutes or until the impurities float to the surface. Turn off the heat and drain the contents of the pot into a colander in the sink. Thoroughly rinse the bones and meat under cold running water to remove any remaining scum. Drain well. For the boneless pork shank, wrap it tightly with kitchen twine to create a uniform bundle; this ensures the meat stays intact and is easier to slice later.
- Prepare the stock: Wash the used pot thoroughly and return it to the stove. Transfer parboiled bones/meat to the pot and fill with 6 quarts of water. Smash the lemongrass stalks, cut in half so they can fit into the pot and tie them with twine. Add lemongrass bundle, shallots, ginger, and pineapple to the stockpot. Bring the pot to a boil then lower heat to cook on a low simmer, partially covered, for 2 hours. Occasionally skim the surface of the stock to keep it clear.
- Check for doneness and prepare meat: Monitor the meat throughout the simmering process, as different cuts will finish at different times. After about one hour, the smaller pork hocks, feet, or knuckles should be ready. Test them by piercing with a chopstick; if there is little to no resistance, they are done. The pork shank and brisket typically take about two hours. If you are using beef banana shank or tendon, these will likely need at least another half hour to reach the desired tenderness (about 2.5 hours total). As each piece becomes tender, remove it from the pot. To make slicing easier, submerge the meaty pieces in an ice bath or place them in the refrigerator to cool. Once chilled, slice the meat into thin pieces and set them aside to use as toppings.
- Strain and season stock: Remove all remaining solids (onions/shallots, ginger, lemongrass, and pineapple) from the stockpot. Season stock with chicken stock powder, fish sauce, sea salt, rock sugar, and fermented shrimp paste. For the fermented shrimp paste, it’s best to whisk it together with a bit of stock water to prevent clumps then pour it into the stock pot. If you don’t want to use fermented shrimp paste directly in the broth and prefer to serve it on the side, season the stock with an additional salt and fish sauce (about 1 tablespoon each).
- Make the sate sauce: In a small saucepan, heat up vegetable oil on medium-low heat. Add shallots and lemongrass. Pan fry for 10 seconds or until fragrant. Add garlic and Bun Bo Hue seasoning packet next. You can also add fresh chilies if preferred. Pan fry for 5 seconds then turn off the heat to prevent burning. Add sate sauce to the stock. If you can’t find Bun Bo Hue seasoning powder, substitute with paprika or similar red pepper powder. For those with children or anyone who can’t handle spicy food, divide the stock before adding sate sauce, or simply add sate sauce to individual bowls instead.
- Prepare the noodles: Cook the noodles for 20 minutes or until soft (disregard package instructions as I typically find that it’s never long enough). Place a colander in the sink and drain noodles into the colander. Rinse with cold water to prevent sticking.
- Assemble and serve: Place a handful of noodles into a bowl. Add meaty toppings. Ladle in hot broth. Garnish with sliced green onions and cilantro. Serve with a platter of fresh vegetables/herbs and lime/lemon wedges. You can also serve with a small bowl of shrimp paste and sate sauce on the side for further individual customizations.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese