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

By Vicky Pham · 300 min

Ingredients

Instructions

1. Put the beef bones, shank and 2 teaspoons salt in a large stockpot and cover with water. Bring to a rolling boil on high, then turn off the heat once impurities float to the top.
2. Drain into a colander in the sink and rinse the bones and meat under cold running water. Wash the pot well.
3. Return the bones and meat to the pot, add 4 liters water, the lemongrass bundle, the 2 small onions, the 1 small chunk ginger and the pineapple quarter. Simmer on medium-high to low for 2½ hours.
4. Rinse the pork blood under cold running water, put it in a small pot, cover with water and add the shallot and the golf-ball size ginger. Heat on very low for 1 hour. Drain, rinse with cold water, cut into small cubes and set aside.
5. Remove all solids from the stockpot. Chill the shank for 30 minutes, then slice it thinly. Take the meat off the other bones and slice thinly. Season the stock with 1 tablespoon chicken stock powder, 1 tablespoon fish sauce, 2 tablespoons sea salt, 3 tablespoons sugar and the optional ½ teaspoon MSG. Add the pork blood cubes to soak up the flavor.
6. Heat the annatto oil in a medium saucepan. Add the 10 shallots, finely chopped, and fry until the water evaporates and they smell fragrant. Put half of the fried shallot into the stockpot.
7. In the same saucepan, fry the 2 lemongrass stalks (finely chopped) until fragrant, then the garlic until fragrant. Add the red pepper flakes, chili powder and 2 tablespoons fish sauce or shrimp paste. Mix well and heat on medium-low for 2 to 3 minutes. Turn off the heat and set aside.
8. Cook the noodles in a medium stockpot for 20 to 25 minutes until soft. Drain into a colander in the sink and rinse with cold water.
9. To serve, put noodles in a bowl, add meat and pork blood cubes, ladle in hot broth, and add 1 to 2 teaspoons of the chili oil. Top with bean sprouts, sliced onion, green onions, cilantro and banana blossom, and serve with a lime or lemon wedge.

Summarized from Vicky Pham's video. Watch it for the details.

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