Fragrant Vietnamese Bun Bo Hue with Spiced Broth
A vibrant and spicy Vietnamese noodle soup made with lemongrass, beef, and plenty of herbs served over rice noodles.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Rinse beef bones and shank
Rinse beef bones and shank thoroughly under cold water.
- 2
Boil and simmer
Place in a large pot, cover with water, bring to a boil and simmer for 15 minutes.
- 3
Drain and rinse
Drain and rinse the bones and shank to remove impurities.
Preparing the Broth
- 1
Combine ingredients
Add cleaned beef bones, beef shank, lemongrass, onion, ginger, and 12 cups of water to the pot.
- 2
Simmer the broth
Simmer uncovered for 2 hours, skimming the surface occasionally.
- 3
Season and finish
Stir in fish sauce and shrimp paste, then simmer for an additional 30 minutes.
Tip: Broth should not be over-boiled to avoid cloudiness. Freeze leftover broth for a quick future meal base.
How to Make Fragrant Vietnamese Bun Bo Hue with Spiced Broth
Total time: 4 h · Yields 6 servings
- 1
Creating Spiced Oil
Heat oil in a pan, add annatto seeds, stir until oil is colored, then strain the seeds.
- 2
Infusing Spice
Add garlic and chili powder to the annatto oil, sauteing for 30 seconds.
- 3
Assembling Dish
Arrange noodles in bowls, top with beef slices, herbs, and sausage. Pour hot broth over to cook beef slices.
Chef's Tips
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