Vietnamese Spicy Noodle Soup (Bun Bo Hue)

By Vicky Pham · 300 min

Ingredients

Instructions

1. Put the parboiled bones and meat, lemongrass, shallots, ginger, pineapple and 5 quarts water in a large pot. Bring to a boil, then lower to a medium simmer and cook for 1½ hours, skimming now and then to keep the stock clear.
2. Remove all solids from the stock. Chill the bones and meat, then thinly slice the shanks. Thinly slice the Vietnamese ham and set aside.
3. Season the stock with chicken bouillon powder, fish sauce, sea salt, shrimp paste and rock sugar, adding a little at a time until it suits your taste.
4. For the sate sauce, heat the vegetable oil in a small saucepan over medium-low heat. Add the shallot, lemongrass, garlic, chilies to taste and the Bun Bo Hue seasoning premix. Lower the heat so nothing burns.
5. Season the sate sauce with fish sauce and sugar, then set it aside. Stir it into the stock. If serving children, divide the stock first or add the sauce to individual bowls.
6. Cook the noodles per package instructions. Place a handful in each bowl, add the sliced meats and pork blood cubes, then ladle in the hot broth.
7. Garnish with lime, green onions, cilantro and shredded cabbage and serve.

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

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