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

Top 2 bun bo hue recipes from across the web

The most viewed bun bo hue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bun Bo Hue (Spicy Vietnamese Beef N...

Bun Bo Hue - Vietnamese Spicy Noodl...

Top 2 bun bo hue recipes from across the web

The most viewed bun bo hue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bun Bo Hue (Spicy Vietnamese Beef N...

Bun Bo Hue - Vietnamese Spicy Noodl...

The most viewed bun bo hue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine