Fragrant Vietnamese Bun Bo Hue with Spiced Broth
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
For the Spiced Oil
For the Noodles and Toppings
For the Garnishes and Accompaniments
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
Fragrant Vietnamese Bun Bo Hue with Spiced Broth
Fragrant Vietnamese Bun Bo Hue with Spiced Broth
Serve in Deep Bowls
Serve the Bun Bo Hue in deep bowls to keep the broth hot, garnishing with generous amounts of herbs and optional chili.