Fragrant Vietnamese Bun Bo Hue with Spiced Broth

Name: Fragrant Vietnamese Bun Bo Hue with Spiced Broth
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 1 kg beef bones; 1 kg beef shank; 2 stalks lemongrass; 1 large onion; 1 knob ginger; 4 tablespoons fish sauce; 2 tablespoons shrimp paste; 3 tablespoons annatto seeds; 5 tablespoons vegetable oil; 2 cloves garlic; 1 tablespoon chili powder; 500 g rice vermicelli noodles; 200 g thinly sliced beef (e.g. sirloin); 1 package Vietnam sausage (chả lụa); Fresh herbs (Thai basil, cilantro, mint); Bean sprouts; Lime wedges; Red chili slices; Green onions; Fish sauce

A savory Vietnamese noodle soup with layers of flavor

A vibrant and spicy Vietnamese noodle soup made with lemongrass, beef, and plenty of herbs served over rice noodles.

3 h
6
Intermediate

Ingredients

For the Broth

1 kg beef bones

1 kg beef shank

2 stalks lemongrass

bruised

1 large onion

halved

1 knob ginger

sliced

4 tablespoons fish sauce

2 tablespoons shrimp paste

For the Spiced Oil

3 tablespoons annatto seeds

5 tablespoons vegetable oil

2 cloves garlic

minced

1 tablespoon chili powder

For the Noodles and Toppings

500 g rice vermicelli noodles

200 g thinly sliced beef (e.g. sirloin)

1 package Vietnam sausage (chả lụa)

sliced

Fresh herbs (Thai basil, cilantro, mint)

for serving

Bean sprouts

for serving

For the Garnishes and Accompaniments

Lime wedges

Red chili slices

Green onions

chopped

Fish sauce

to taste

Preparation

Marinating the Beef

Rinse beef bones and shank

Rinse beef bones and shank thoroughly under cold water.

Boil and simmer

Place in a large pot, cover with water, bring to a boil and simmer for 15 minutes.

Drain and rinse

Drain and rinse the bones and shank to remove impurities.

Preparing the Broth

Combine ingredients

Add cleaned beef bones, beef shank, lemongrass, onion, ginger, and 12 cups of water to the pot.

Simmer the broth

Simmer uncovered for 2 hours, skimming the surface occasionally.

Season and finish

Stir in fish sauce and shrimp paste, then simmer for an additional 30 minutes.

Broth should not be over-boiled to avoid cloudiness. Freeze leftover broth for a quick future meal base.

Cooking Process

Creating Spiced Oil

Heat oil in a pan, add annatto seeds, stir until oil is colored, then strain the seeds.

Infusing Spice

Add garlic and chili powder to the annatto oil, sauteing for 30 seconds.

Assembling Dish

Arrange noodles in bowls, top with beef slices, herbs, and sausage. Pour hot broth over to cook beef slices.

Plating & Serving