📝 About This Recipe
Hailing from the former royal capital of Huế, this legendary noodle soup is a masterclass in balance, featuring a robust broth infused with lemongrass, fermented shrimp paste, and spicy chili oil. Unlike its cousin Phở, Bún Bò Huế offers a complex profile of salty, sweet, and spicy flavors paired with thick, slippery rice noodles and tender cuts of beef and pork. It is a deeply aromatic, soul-warming bowl that represents the pinnacle of Vietnamese culinary craftsmanship.
🥗 Ingredients
The Broth Base
- 2 lbs Beef shin or shank (cut into large chunks)
- 1.5 lbs Pork hocks or trotters (sliced into rounds)
- 6 stalks Lemongrass stalks (bruised and cut into 3-inch lengths)
- 1 large Yellow onion (peeled and halved)
- 3 inch piece Ginger (halved and charred)
- 1/4 whole Pineapple (peeled, adds natural sweetness and acidity)
The Sate Spice Paste
- 4 tablespoons Neutral oil (vegetable or canola)
- 3 tablespoons Minced lemongrass (very finely minced)
- 2 tablespoons Garlic (minced)
- 2 tablespoons Shallots (minced)
- 1 tablespoon Annatto seeds (for vibrant red color)
- 2 tablespoons Chili flakes (adjust to heat preference)
- 3 tablespoons Fine shrimp paste (Mắm Ruốc) (the secret ingredient for umami)
Noodles and Proteins
- 1.5 lbs Thick rice vermicelli (specifically labeled for Bun Bo Hue)
- 1 roll Vietnamese ham (Chả Lụa) (sliced into semi-circles)
- 1 cup Beef blood curd (optional, cubed and boiled)
The Garnish Platter
- 1 cup Banana blossom (thinly shredded)
- 1/2 cup Rau Ram (Vietnamese Coriander) (fresh leaves)
- 2 pieces Lime (cut into wedges)
- 2 cups Bean sprouts (fresh and crunchy)
👨🍳 Instructions
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1
Parboil the meats: Place the beef shank and pork hocks in a large pot, cover with cold water, and bring to a rolling boil for 10 minutes. This removes impurities for a clear broth.
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2
Drain the meats and rinse them thoroughly under cold running water until clean. Scrub the pot to remove any residue.
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3
Start the main broth: Return the cleaned meats to the pot and add 6 quarts of fresh water. Add the bruised lemongrass stalks, charred onion, charred ginger, and the piece of pineapple.
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4
Simmer the broth gently for 2 to 2.5 hours. Skim any foam that rises to the surface. Remove the beef shank once tender (usually after 1.5 hours) and submerge it in cold water to prevent darkening, then slice thinly.
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5
Prepare the shrimp paste: Mix the Mắm Ruốc with 1 cup of cool water, stir well, and let it settle. Carefully pour only the clear liquid at the top into the broth, discarding the sandy sediment at the bottom.
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6
Make the Sate oil: In a small skillet, heat 4 tbsp oil and add annatto seeds. Once the oil turns bright red, remove the seeds. Add minced lemongrass, garlic, and shallots, frying until fragrant and golden.
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7
Stir the chili flakes into the sate oil, cook for 30 seconds, then pour this vibrant red mixture into the main simmering broth pot.
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8
Season the broth with fish sauce, salt, and rock sugar. Taste and adjust; it should be bold, savory, and slightly spicy.
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9
Cook the thick rice vermicelli according to package instructions (usually boiling for 8-10 minutes). Rinse in cold water and drain well.
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10
Assemble the bowls: Place a generous handful of noodles in each bowl. Top with slices of beef shank, pork hock, Chả Lụa, and blood curd if using.
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11
Ladle the piping hot, aromatic broth over the noodles, ensuring each bowl gets plenty of the red sate oil from the surface.
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12
Serve immediately with the garnish platter on the side so guests can customize their crunch and acidity.
💡 Chef's Tips
For the clearest broth, never let it reach a violent boil; a gentle simmer is key. If you can't find banana blossoms, thinly shredded purple cabbage is an excellent textural substitute. Using rock sugar instead of granulated sugar provides a more mellow, rounded sweetness to the broth. Always soak the cooked beef shank in cold water immediately after removing from the pot to keep the meat tender and prevent it from turning grey. Don't skip the shrimp paste; it provides the essential 'funk' and depth that defines an authentic Hue-style soup.
🍽️ Serving Suggestions
Pair with a cold glass of Tra Da (Vietnamese iced green tea) to balance the heat. Provide extra 'Mắm Tôm' (shrimp paste) and fresh bird's eye chilies on the side for those who want more intensity. Serve with a side of 'Quẩy' (fried dough sticks) for dipping into the rich broth. A squeeze of fresh lime at the very end is crucial to brighten the heavy beef flavors.