Name: Bún Bò Huê (Vietnamese Spicy Beef Noodle Soup)
Prep time: 30 min
Cook time: 395 min
Total time: 425 min
Yield: 8
Ingredients: For the Broth:; 2 pounds (905g) boneless beef shanks; 2 pounds (905g) meaty beef bones, such as neck bones or oxtails; 1 1/2 pounds (680g) fresh (un-smoked) ham hocks, cut into 1- to 2-inch-thick rounds; 2 tablespoons (30ml) neutral oil, such as vegetable, canola, or grapeseed; 1 teaspoon annatto seeds; 1 medium yellow onion (8 ounces; 225g), halved through root end; 2 stalks lemongrass, cut into roughly 5-inch lengths, then halved lengthwise and lightly crushed with the blunt side of a knife; 1 teaspoon red pepper flakes; 4 makrut lime leaves; 1/4 cup (36g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1/4 cup (50g) sugar, plus more if desired; 1/3 cup (80ml) fish sauce, plus more if desired; 1 teaspoon MSG (optional); One-third of a peeled fresh pineapple; 1/4 cup (70g) shrimp paste, such as Lee Kum Kee, plus more for serving; For Serving:; One 2-pound (905g) package bun bo hue rice noodles, cooked according to package instructions, then rinsed with cold water; 1 pound (455g) cooked coagulated pork blood cake, sliced 1/2 inch thick; 1 pound (455g) Vietnamese steamed ham (also called cha hue or cha lua), sliced 1/4 inch thick; 1 bunch scallions (about 5 to 6 scallions), white and green parts, thinly sliced; 1 medium yellow onion (8 ounces; 225g), thinly sliced; 1 bunch fresh cilantro leaves and tender stems, chopped; 1 bunch fresh mint sprigs; 1 fresh banana blossom, thinly sliced crosswise and held in water with a splash of white vinegar, or 1/2 head green cabbage, shredded; 2 pounds (905g) bean sprouts; 2 to 3 jalapeños, bird's eye, or other hot green chiles, stemmed and thinly sliced; 8 lime wedges

Ingredients

(Servings: 8)

2 pounds (905g) boneless beef shanks

2 pounds (905g) meaty beef bones, such as neck bones or oxtails

1 1/2 pounds (680g) fresh (un-smoked) ham hocks, cut into 1- to 2-inch-thick rounds

2 tablespoons (30ml) neutral oil, such as vegetable, canola, or grapeseed

1 teaspoon annatto seeds

1 medium yellow onion (8 ounces; 225g), halved through root end

2 stalks lemongrass, cut into roughly 5-inch lengths, then halved lengthwise and lightly crushed with the blunt side of a knife

1 teaspoon red pepper flakes

4 makrut lime leaves

1/4 cup (36g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

1/4 cup (50g) sugar, plus more if desired

1/3 cup (80ml) fish sauce, plus more if desired

1 teaspoon MSG (optional)

One-third of a peeled fresh pineapple

1/4 cup (70g) shrimp paste, such as Lee Kum Kee, plus more for serving

One 2-pound (905g) package bun bo hue rice noodles, cooked according to package instructions, then rinsed with cold water

1 pound (455g) cooked coagulated pork blood cake, sliced 1/2 inch thick

1 pound (455g) Vietnamese steamed ham (also called cha hue or cha lua), sliced 1/4 inch thick

1 bunch scallions (about 5 to 6 scallions), white and green parts, thinly sliced

1 medium yellow onion (8 ounces; 225g), thinly sliced

1 bunch fresh cilantro leaves and tender stems, chopped

1 bunch fresh mint sprigs

1 fresh banana blossom, thinly sliced crosswise and held in water with a splash of white vinegar, or 1/2 head green cabbage, shredded

2 pounds (905g) bean sprouts

2 to 3 jalapeños, bird's eye, or other hot green chiles, stemmed and thinly sliced

8 lime wedges

Bún Bò Huê (Vietnamese Spicy Beef Noodle Soup)

Ingredients

For The Broth

For Serving

Steps

Nutrition Facts

Comments

Bún Bò Huê (Vietnamese Spicy Beef Noodle Soup)

Ingredients

For The Broth

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts