bun bo hue

This recipe for Bun Bo Hue is my streamlined shrimp-free version, made in an Instant Pot. It features a beef and pork bone soup flavoured with lots of lemongrass, thick rice noodles, and a Vietnamese sate chili oil. 

Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)

lbs beef bones

lbs pork bones

beef shank

lemongrass

onion

Tbsp + 2 tsp sea salt

Tbsp coconut sugar (or granulated sugar)

Tbsp fish sauce

chicken broth

water

Tbsp annatto powder

Tbsp vegetable oil

Tbsp shallot (minced)

garlic

lemongrass (minced)

Thai chilies (chopped)

shallot (minced)

garlic (minced)

tsp sea salt

Tbsp sugar

Tbsp chili powder

Tbsp paprika

pkg dried round rice noodles (cooked, drained & rinsed)

pkg cha lua (Vietnamese ham) (sliced)

beef shank (from the lemongrass soup) (sliced)

pork blood (optional, cooked + cubed)

banana blossom (sliced + soaked in water & lemon juice)

pkg bean sprouts (lightly blanched)

mint

basil

Thai chilies

lime

Rinse and clean the beef/pork bones.

Place the bones into a large pot and cover with water.

Bring the bones up to a vigorous boil for 5 minutes.

Drain and rinse the scum off the bones under running water.

Add the par-boiled bones to the Instant Pot liner.

Next, add in the beef shank, bruised lemongrass stalks, onion, salt, sugar, fish sauce and chicken broth.

Top with enough water to cover the bones and meat.

Place the lid on, set the vent to SEAL, and use the MEAT function: 50 minutes at HIGH PRESSURE.

Do a quick release and open the lid.

Remove the bones, aromatics (lemongrass, onion) and beef shank.

Remove the meat from the bones, discard lemongrass and onion.

Strain the soup broth through a sieve into a large pot to remove any impurities.

Keep the broth warm.

Make the lemongrass base broth:

In a small sauce pan or frying pan, heat up 3 Tbsp oil over medium heat.

Add in minced shallot, garlic, lemongrass and sauté for 2 minutes, until fragrant.

Add in 1 Tbsp annatto powder and continue to sauté for another 1-2 minutes.

Remove from heat.

Stir all of the annatto seed oil into the lemongrass base broth.

Make the annatto seed oil:

In a small sauce pan, add in oil and heat over medium heat.

Add in Thai chilies, minced shallot, garlic, lemongrass and sauté for 2 minutes.

Next, add in chili powder, paprika, fish sauce, salt and sugar.

Continue to cook for another 10 minutes, stirring constantly.

Remove from heat and transfer to a clean glass jar.

Store at room temperature.

Make the Vietnamese sate chili oil:

Cook the rice noodles according to the package instructions (the thicker round rice noodles will take at least 20 minutes).

Drain and rinse the noodles under cold running water.

Portion the noodles into each bowl.

Add cha lua (Vietnamese ham), sliced beef shank, cubed pork blood (if using) and ladle the hot soup over top.

Garnish with sliced banana blossoms, bean sprouts, mint, basil, and a squeeze of lime.

Add Vietnamese sate chili oil to your taste and enjoy immediately.

Assemble:

This is a delicious bun bo Hue noodle soup that can be made on any weeknight in less than an hour!

Bun Bo Hue - Vietnamese Spicy Noodle Soup

pork

beef

cooking oil

vermicelli noodles, prepared

bun bo Hue chile seasoning

lemongrass stalks, minced

shallots,

garlic, minced

salt

MSG (optional)

granulated sugar

fish sauce

white onion, sliced

green onions, chopped

cilantro,

Thai chiles

cabbage

mung bean sprouts

Thai Basil

lime, wedged

Put a pot with cold water onto the...

Put a pot with cold water onto the stove. Add the pork and/or beef shanks (or oxtail and beef marrow bones) while the water is still cold in order to cleanse the meat prior to adding into the final broth. Set aside. The cold water will allow the water to slowly heat up the stove, which allows the blood, fats, and impurities to be removed. Discard the water once the impurities are boiled out. Clean and rinse the meat to remove any scum residue. Set the pork and beef shanks (or oxtail and beef marrow bones) aside.

Slice the beef or brisket into long narrow...

Slice the beef or brisket into long narrow pieces.

Prepare a pot of water half way full...

Prepare a pot of water half way full with about 2 gallons of water. Grab three stalks of lemongrass, pound the ends with a meat pounder until they lay somewhat flat in order to release the aromatics. Add it into the pot.

Prepare the marinade. Take 3 ends of lemon...

Prepare the marinade. Take 3 ends of lemon stalks and slice them thinly so that you can grind them in a food processor. In the same processor, add in the shallots and the garlic cloves.

Process them until all of ingredients are ground.

Set aside 3 tablespoons of the mixture.

In a large bowl, add the sliced beef....

In a large bowl, add the sliced beef. Next, pour the remaining of the mixture. Use your hands to knead the mixture into the beef. 

Next, add in the bun bo Hue chile...

Next, add in the bun bo Hue chile seasoning, the package of instant broth seasoning, salt, MSG (optional), sugar, and fish sauce. Continue kneading the mixture until mixed through. At this point, you can marinade the mixture overnight or continue cooking.

Using a skillet heated at medium-high heat, add...

Using a skillet heated at medium-high heat, add in the cooking oil. Next, add in the beef mixture and continue stirring. Cook until the beef is only slightly pink.

Transfer the beef into the boiling pot of...

Transfer the beef into the boiling pot of water along with the now boiled pork and beef shanks (or oxtail and beef marrow bones).

Allow it to come to a boil.

Simmer for 45 minutes, until beef is tender.

Prepare the vermicelli noodles according to package. Tip:...

Prepare the vermicelli noodles according to package. Tip: I like to use a little cooking oil when boiling the noodles, this allows the noodles not to stick together later on. Once it is done, I tend to "wrap" the noodles in cold water and lay them in a coriander so it is easier to add into a bowl later.

Rinse and cleaning the vegetable toppings. Prepare the...

Rinse and cleaning the vegetable toppings. Prepare the garnishes and set aside.

Once the simmering is complete, ladle the broth...

Once the simmering is complete, ladle the broth and beef slices over the top of the vermicelli noodles. Top with onion, green onion, sliced pork meatloaf, cilantro, cabbage, bean sprouts, and Thai basil.

Serve and enjoy hot!

https://mediavine-res.cloudinary.com/video/upload/i1kytwygqnngus4uhvce.mp4

If you love bun bo Hue, you are going to absolutely love this shortcut recipe. While bun bo Hue, a VIETNAMESE spicy noodle soup, generally takes a long time to get that flavor and JUST RIGHT, I'm going to show you my shortcut version so that you can make it in under an hour for a week day meal.

How to Make Bun Bo Hue - Authentic Spicy Vietnamese Beef Vermicelli Noodle Soup

Have you tried Central Vietnam’s spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin.

Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)

lbs pork knuckles

1½ lbs boneless beef shank

1½ lbs boneless pork shank

beef tendon

lemongrass (tender bottom parts only)

shallots onion

ginger

pineapple

chicken or mushroom bouillon powder

sea salt

shrimp paste (mắm ruốc or mắm tôm)

rock sugar

vegetable oil

shallot (finely diced)

lemongrass (finely diced bottom tender stalk only)

garlic (finely diced)

Fresh chilies (as much as you like)

Bun Bo Hue seasoning premix

sugar

lbs package dried extra-large rice vermicelli (usually labeled Bun Bo Hue noodles)

Vietnamese ham (chả lụa/giò lụa)

Pork blood cake

onions (thinly sliced)

Cilantro (thinly sliced)

Lemon/lime wedges

Bean sprouts

Banana blossom (thinly slice)

White/purple cabbage (thinly slice)

Mint leaves

water spinach (Rau Muống/Ong Choy)

Clean the bones and meat

To a large stockpot, add knuckles, boneless shanks and tendon. Add water to cover and bring the pot to a boil. When the pot reaches a rolling boil and impurities float to the top (about 5-7 minutes after boiling), turn off the heat. Place a colander in the sink and drain the contents of the pot into the colander. Thoroughly rinse bones/meat under cold running water and drain dry. Wrap up boneless pork shank into a tight bundle with twine for easier slicing 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 5 quarts of water. Smash the lemongrass stalks and tie them with twine. Peel the shallots/onions and slice the ginger into thick coins. All all to the stockpot. Bring the pot to a boil then lower heat to cook on a low simmer, covered, for 2 hours. Occasionally skim the surface of the stock to keep it clear.

Check for doneness and prepare meat

After one hour of cooking, pork knuckles should be done first. Check the knuckles for doneness by piercing it with a chopstick. When chopstick pierces through easily without resistance, knuckles are done. Remove and set aside. After 1-½ hours, beef and pork shanks should be done too. Check for doneness by piercing them with a chopstick. If there is no resistance and water runs clear, shanks are done. Remove and set aside with the knuckles. Beef tendons will cook the longest (about 2 hours). Once done, transfer tendon, shanks, and knuckles to the refrigerator to cool. For quicker cooling, place them in an iced bath. Chilling will firm up the meat and make it easier for slicing. Once chilled, cut knuckles into bite-size pieces if they are too big, and thinly sliced the shanks and tendon. Set everything aside as meaty 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. Add a little at a time to your liking. For the fermented shrimp paste, it&#8217;s best to whisk it together with a bit of stock water to prevent clumps then pour it into the stockpot.

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, your desired amount of chili peppers, and Bun Bo Hue seasoning packet next. Pan fry for 5 seconds then turn off the heat to prevent burning. If you can’t find Bún Bò Huế seasoning powder, substitute with paprika or similar red pepper powder. Season with fish sauce and sugar. Add sate sauce to the stock. For those with children or anyone who can&#8217;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&#8217;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 desired amount of sliced boneless shanks, pork knuckles/hocks, sliced Vietnamese ham (Cha Lua/Gio Lua) and pork blood cubes (if using). Ladle in hot broth. Garnish with sliced green onions and cilantro. Serve with a platter of fresh vegetables 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.

https://www.youtube.com/watch?v=FSLvpKIvg0c

Grandma's in the kitchen to show us her authentic Bun Bo Hue recipe (Vietnamese Spicy Beef Noodle Soup).

VIETNAMESE SPICY BEEF NOODLE SOUP RECIPE (BUN BO HUE)
Serves 6-8

INGREDIENTS

Beef Bones/Meat

4 lbs beef bones (neck bones, spare ribs and/or oxtail)
2 lbs boneless beef shank
2 teaspoons fine sea salt
1 stick Vietnamese ham (Cha Lua/Gio Lua; slice thin)

Stock

4 liters water
3 stalks lemongrass (160 grams; discard rough outer leaves, trim of woody green leafy ends and stem; cut in half; lightly smash with mallet; use one rough outer leaf to tie lemongrass into a bundle)
2 small white/yellow onions (130 grams total; peel)
1 small chunk ginger (50 grams, lightly smash with mallet)
Quarter of very ripe pineapple (200 grams)

Pork Blood

1-1/2 lbs congealed uncooked pork blood
1 shallot (peel and lightly smash with mallet)
1 golf-ball size ginger (50 grams, lightly smash with mallet)

Stock Seasoning

1 tablespoon chicken stock powder
1 tablespoon fish sauce
2 tablespoons fine sea salt
3 tablespoons granulated sugar
1/2 teaspoon MSG (optional)

Sate/Chili Oil (Best to use a food processor to chop below ingredients)

1/3 cup annatto oil (can substitute with vegetable oil)
10 shallots (peel; finely chop)
2 lemongrass (discard rough green leaves and trim off stem; thinly slice then chop finely)
1 bulb garlic (finely chop)
2 tablespoons red pepper flakes
1 tablespoon chili powder
2 tablespoons fish sauce or 2 tablespoons shrimp paste (mam ruoc)

Noodles

2 14-oz package dried extra large rice vermicelli (usually labeled Bun Bo Hue noodles)

Vegetables/Garnishes

1/2 lb bean sprouts
1 small white/yellow onion (peel and thinly slice)
3 green onions (thinly slice)
Small bunch cilantro (roughly chop)
1 small banana blossom (remove rough outer leaves, slice thin and immediately place in water with juice of 1 lime/lemon to prevent darkening)
1 lime/lemon (cut into wedges)

INSTRUCTIONS

To a large stock pot, add beef bones, shank and salt (2 teaspoons). Cover with water and heat on high. When pot reaches a rolling boil and impurities float to the top, turn off heat. Drain contents of pot into a colander placed in the sink. Thoroughly rinse bones/meat under cold running water to remove all the surface impurities. Wash pot thoroughly. Transfer parboiled bones/meat to pot, fill with water (4 liters) and return to stove. Add lemongrass bundle, white/yellow onions, ginger, and pineapple. Heat on medium-high/low simmer for 2-1/2 hours.

Wash pork blood under cold running water. Place pork blood into a small pot. Fill with water. Add shallot and ginger. Heat on very low for 1 hour. The low heat will prevent the honey comb texture. After one hour, drain and rinse pork blood with cold running water. Cut into small cubes and set aside.

Back to the stock pot, remove all the solids. Thinly slice the shank (for easier slicing, chill shank in fridge for 30 minutes). Remove all the meat from the other bones and slice thinly. To the stock pot, season with chicken stock powder, fish sauce, sea salt, sugar and MSG (optional). Add cooked pork blood cubes to stock pot to soak up flavor.

Prepare the sate/chili oil. In a medium-size saucepan, heat up annatto oil. Add shallots and fry until water dries up and shallot become fragrant. Add half of the fried shallot to the stock pot. Back to the saucepan, add lemongrass. Pan fry until fragrant. Lastly, add garlic and pan fry until fragrant. Add red pepper flakes, chili powder and fish sauce/shrimp paste. Mix until thoroughly combined and heat on medium-low for 2-3 minutes. Turn off heat and set aside.

In a medium-size stock pot, cook the noodles for 20-25 minutes until soft (disregard package instructions of cooking for only 3-5 minutes. That's not long enough!). Drain noodles into a colander placed in the sink and rinse with cold water to prevent sticking.

To assemble, place noodles into bowl. Add meat and pork blood cubes. Ladle in hot broth. Add 1-2 teaspoons of sate. Garnish with bean sprouts, onion, green onions, cilantro and banana blossom. Serve with a wedge of lime/lemon and enjoy!

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How to Make Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)

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