Find Me Vietnamese Beef Noodle Soup Where I Am

Bun Bo Hue is a spicy Vietnamese Beefiness Noodle soup that is not quite as popular as Pho but should not be overlooked! This authentic bun bo hue noodle soup is bulky, spicy & has a robust broth. If you love Pho and you dearest a bit of spice so definitely requite Bun Bo Hue a endeavor.

Bun Bo Hue is a hidden gem noodle dish that everyone must effort whenever they visit a Vietnamese restaurant. To me, this is the ultimate Vietnamese noodle soup. Every eating house has their own spin to it, no 2 restaurants tasted exactly the aforementioned simply one thing they all have in mutual is the robust spicy goop. Think Pho on Crack. Seriously.

Traditionally, Bun Bo Hue is served with coagulated pig claret cubes. I chose to omit this because I personally find it doesn't add much flavor. However, if you lot are a traditionalist then yes, get nuts and add it! 🙂 A friend gave me a tip that they should be added at the very cease and then they don't go rubbery - something to think nigh if you're feeling adventurous if y'all've never tried it. 🙂

For my recipe, I too added star anise and kaffir lime leaves. Again, not in traditional Bun Bo Hue recipes but this really gives the soup a wonderful layer of flavor.

I added kaffir lime leaves for that boost in freshness and again added another layer of flavour. To me, it's essentially lemongrass on steroids. If you are a traditionalist, you can choose to omit the star anise and kaffir lime leaves but add more lemongrass to compensate for the missing flavours.

Bun Bo Hue Shortcut

This recipe is a labour of love. It takes many hours and a lot of ingredients to brand a full-bodied beef broth. The adept news is, you can withal savour this if y'all don't accept the fourth dimension to make the broth - just use a good quality ready-fabricated beefiness broth and cook it with the bun bo hue spices in the ingredient list below. Information technology won't be as full-bodied or rich from the pork hock'south gelatin but you tin still get a quick and delicious brothy noodle with the bun bo hue aromatics in a pinch! 🙂

BUN BO HUE INGREDIENTS

For this bun bo hue recipe, the list of ingredients may be intimidating and hefty, but trust me - information technology's actually not that bad. 🙂 Most ingredients volition be found at an Asian grocery store.

Goop Ingredients

For the meats, I discover that it is quite tricky to find beef shank at my local grocery store and it can only be institute at an Asian grocery shop. If you can't observe it, you can substitute this with beef brisket. It has the same beefy flavour and has a similar texture when sliced up thinly - simply make certain you remove any excess fat from it since beefiness shank is quite lean.

I used pork hocks considering I can use information technology both for the goop and eat it with the noodles subsequently since it doesn't dry out from the long cooking time.

I used beef bones in this broth for a more robust season.

I used yellow rock carbohydrate for this recipe considering it is less sweet and gives the soup a silky texture. If you tin can't find stone carbohydrate, you can substitute it with brown saccharide.

Kaffir lime leaves and star anise is not traditionally in Bun Bo Hue merely they give the broth an additional layer of flavor. If you lot're a traditionalist, omit it - else I highly recommend calculation it in!

Spicy Sate Chilli Sauce and Seasoning Ingredients

Tweak the corporeality of chili flakes to increase or reduce the spiciness. I found ii tablespoons gave it a mild/medium spiciness.

For this recipe, I used fish sauce and shrimp paste. That stuff is potent and stinky. 😛 Don't be turned off by information technology. It is admittedly delicious in the goop and gives information technology a huge umami boost. If you don't want to stink upwardly the business firm, I would add it in the broth directly instead of toasting it with the sate oil at the end.

Annatto seeds are used to mostly make the oil red in color.

Noodles & Meats

For the meats, y'all tin use the pork hocks and beefiness shanks for some extra bits to eat with the soup subsequently it has flavored the broth. Yes! Double duty!

I used a Vietnamese pork sausage, which you can find at an Asian grocery store. It comes packaged as a hunk in the refrigerator and is already pre-cooked. There are many types of sausages so I went with the Cha Lua, which is the most common one. Depending on where y'all get the sausage, information technology may come up wrapped in a banana leafage. Discard the leaf and thinly slice it earlier adding it to the noodle bowl at the terminate.

For the noodles, go for the round rice noodles (not the apartment ones used in Pho or Pad Thai). They expect like spaghetti but white. They come in many thicknesses merely Bun Bo Hue normally uses the thicker ones, even so, switch it upwards to detect your favorite! Attempt to find noodles that only contain rice and water as the ingredients.

Boosted BUN BO HUE TOPPINGS AND GARNISHES

This is the fun part! Experiment with your garnishes! A few ideas and things I commonly use are:

• Thai Basil (or mint)
• Dark-green Onions (finely chopped)
• Bean Sprouts
• Lime Wedges
• Bird's Eye Chilli
• Thinly Sliced Onions
• Deep Fried Onions or Shallots
• Thinly sliced Banana Blossoms
• Cilantro
• Thinly Sliced Red Cabbage

HOW TO Brand BUN BO HUE

Afterwards that doozy of an ingredient list, I myself would be intimidated to make this merely I swear it'southward not complicated! 🙂 It just takes a bit of time, and if you haven't started running yet - permit'due south get started. To keep me on runway I like to break it down into 3 parts.

Function i : Making the Broth

To make a clear, clean broth it is crucial to make clean out the meats we are working with earlier making the actual broth. Running with water doesn't really do much when it'southward raw so to clean out the blood and guck we will need to boil all the meats in COLD h2o for nearly twenty minutes. I use cold water and so that the water slowly heats upwardly which releases the claret and fats slowly. If you add the meat into hot water, the blood will instantly seize up and you won't get every bit much as the gross bits out. Once you have finished boiling out the impurities, discard the water and make clean out the pot and put the meat back in.

Got frustrations? At present's your take a chance to beat them out! 😉 To release the lemongrass oils from the lemongrass, whack information technology a few times with a blunt object. (Utilize only the bottom parts of the lemongrass and non the dry tips.) Nosotros want to easily fish out the spices after broth is washed then keep things as whole equally possible.

Put all the broth spices in the pot, add in the water in and cook it for nearly 1.5 hours. Remove the beef shank and set it bated covered for later. Continue to cook the broth for some other i.v hours for a total of iii hours.

Note: Making this soup is a labour of love and then feel free to double the amount to brand more to freeze. If you choose to freeze the broth, don't put the Sate sauce in it until you lot are ready to consume it. The Sate sauce takes 5 minutes to brand, and doesn't really freeze well.

Role 2 : Making the Spicy Sate Chilli Sauce

To brand the sate chilli sauce, first off by heating upward the oil in a pan and then adding the annatto seeds in. Once the oil is red, discard the annatto seeds and add the rest of the spices and chilli in and cook it in the scarlet oil. When information technology is done, add it to the broth.

Danger!  Let the oil cool before calculation it to the goop so y'all don't splatter information technology everywhere.

Of import Notation : The color of the oil comes mainly from the annatto seeds. Be careful of getting this oil on your clothes (especially calorie-free colored wearable), it tin stain your clothing a pee pee yellow colour.

Part 3 : Prepping the Noodles and Meats & Edifice your Bun Bo Hue bowl

Brand the noodles according to the instructions on the parcel. I always preach to never boil your noodles if y'all can avoid it but with thicker round rice noodles, there's no way effectually it. To forestall the noodles from beingness soggy and over cooked I unremarkably, melt information technology with a low rolling boil and decrease ane infinitesimal from the instruction fourth dimension and exercise a taste test to see if it is i the correct texture. (Yous desire it springy with a flake of bounce). If its still hard in the middle, I keep it in for another minute and test once more. Rinse the noodles nether common cold water to remove the extra starch and to cool downwards the noodles to stop the cooking procedure.

Piece upwards the meats - the beef shank, Vietnamese sausage and pork hocks and identify it in a bowl with the noodles and add together in the broth and y'all're washed!

Add in the additional toppings and garnishes right earlier eating! 🙂

LOOKING FOR VIETNAMESE  RECIPES? TRY THESE!

• Vietnamese Fish Sauce Dipping Sauce (Nuoc Cham / Nuoc Mam)
• Bo Kho (Vietnamese Beef Stew)
• Nem Nuong (Grilled Vietnamese Pork Sausages)
• Vietnamese Grilled Shrimp Vermicelli Noodle Bowl
• Vietnamese Grilled Lemongrass Pork Chops

I'one thousand serious! This stuff is Pho on crack! 😉 You lot'll never go dorsum in one case y'all're hooked on this.

DID You lot Brand THIS BUN BO HUE RECIPE?

If y'all made this bun bo hue recipe, I desire to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag information technology with @pupswithchopsticks and #pupswithchopsticks. I dearest to know what yous are making!

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• Be conscientious with calorie-free coloured clothing around the oil afterward yous infuse the annatto seeds into it and it turns cerise. It may dye your clothing.
• This recipe doubles, triples, quadruples well. You can brand a big batch and freeze it for another day. Just make sure not to add the Sate Chilli Mix into the broth, that doesn't freeze well. Brand the Sate Chilli Mix, fresh the day you desire to take information technology. It just takes a few minutes.

Broth Ingredients

• ▢ 1 ½ lbs beefiness bones
• ▢ 1 ½ lbs pork hocks (cutting into smaller pieces, ask your butcher to cut information technology for you)
• ▢ 1 lb beef shank (or beef brisket)
• ▢ 12 cups water

Broth Spices

• ▢ 1 onion
• ▢ 4 stalks lemongrass
• ▢ 1-2 whole star anise (optional, but highly recommended)
• ▢ 1 yellow lump rock carbohydrate (3cmx2cm, or two tablespoons dark-brown sugar)
• ▢ four slices ginger
• ▢ 3-4 cloves garlic
• ▢ 5 kaffir lime leaves (optional, but highly recommended. Double the lemongrass stalks if yous skip this)
• ▢ 1 ½ tablespoons shrimp paste (tweak up for a more flavourful broth)
• ▢ 4 tablespoons fish sauce (tweak upwards, for a more flavourful broth)
• ▢ common salt to gustation (start with ¼ tablespoon of common salt and add up if you want it more salty)

Sate Chilli Ingredients

• ▢ seven tablespoons oil (flavourless oils like canola, vegetable, peanut)
• ▢ 1 tablespoon annatto seeds
• ▢ 2 tablespoons chili flakes (add more to arrive more spicy, less to get in less spicy)
• ▢ 1 tablespoon lemongrass (finely minced)
• ▢ 2 cloves garlic (finely minced)
• ▢ 3 shallots (finely minced)

Noodles & Meats

• ▢ 1 package thick round rice vermicelli noodles (thick similar spaghetti)
• ▢ 1 bundle Vietnamese pork sausage (Cha Lua)
• ▢ Cooked beefiness shank from the broth (sliced)
• ▢ Cooked pork hocks from the both

Toppings & Garnishes (Pick and Choose!)

• ▢ Thai Basil (or mint)
• ▢ Green Onions (finely chopped)
• ▢ Edible bean Sprouts
• ▢ Lime Wedges
• ▢ Birdseye Chilli
• ▢ Thinly Sliced Onions
• ▢ Deep Fried Onions or Shallots
• ▢ Thinly sliced Banana Blossoms
• ▢ Cilantro
• ▢ Thinly Sliced Red Cabbage

Cook Fashion Prevent your screen from going dark

Preparation - Cleaning the Meat

• In a large pot, add together common cold water into it and add all the meats.

• Gear up the stove to medium, to medium high heat and boil for fifteen-20 minutes until you see all the gross bits and frothy blood on the surface of the water.

• Discard the water and make clean out the pot.

• Using your fingers, gently clean the meat off with water and remove whatsoever scum residue.

• Add together the meat dorsum into the clean pot

Making the Broth - Adding in the Spices

• Remove whatsoever dried outer leaves from the lemongrass and cut off the dried tips at the top. We want to continue the bottom ⅔ of the stalk. With a edgeless object, smash the lemongrass stalks to release the oils. Keep the lemongrass intact and add to the pot

• Peel the onion and cutting it in half, peel the garlic and keep it intact so you lot tin can easily fish it out later when the broth is done. Put them in the pot.

• Add in the ginger slices, saccharide, lime leaves, star anise into the pot

• Add in 12 cups of water and set the heat to medium low and keep information technology at a low rolling boil.

• Mix the shrimp paste with ¼ loving cup of water and add information technology into the pot.

• Add in the fish sauce (add in half the corporeality of fish sauce first and and so exercise a taste examination to brand sure information technology is not overly salty. If it needs more salt, add in the residue of the fish sauce.

• Prepare a timer for 1 hr and 30 minutes.

• Yous tin can make the sate chili sauce while yous are waiting for the goop to cook and add information technology into the broth as presently as the sauce has cooled. (Sate Chili Sauce steps below)

• In one case 1 hr and xxx minutes passes, remove the beef shank and gear up it bated covered for utilize afterward

• If your broth reduced a lot, add two-3 cups of water dorsum to the broth

• Ready the timer for i hour and thirty minutes again and cook the goop for a total of 3 hours. It doesn't hurt to cook this more than 3 hours though! 🙂

• When the broth is done, discard the lime leaves, ginger, garlic, lemongrass, star anise and onion

• Do a taste test of the broth, to brand sure it has enough salt. Add additional fish sauce to the broth for more flavour.

• Remove the pork hock and beef bones and set information technology aside covered for use afterwards

Making the Sate Chili Sauce

• In a sauce pan, set the stove to medium heat and add together in the annatto seeds and stir it for 3-5 minutes until the oil turns a bright red color. Discard the annatto seeds

• Add in the chili flakes, lemongrass, garlic and shallots and toast it in the oil for 10 minutes

• Plow off the heat and let the oil cool

• Once the oil has cooled, add information technology to the goop

Prepping the Noodles and Meat & Building the Bun Bo Hue Noodle Bowl

• Make the noodles according to the package. To ensure y'all take springy bouncy noodles and non over cooked mushy noodles, subtract 1 infinitesimal from the directions and endeavor the noodles. If the noodles are even so hard in the eye, add i more minute to the cooking fourth dimension and gustatory modality test over again

• Run the noodles under cold water once it is done cooking to remove the actress starches and to terminate the cooking process.

• [Optional] I like to mix ii teaspoons of oil into the noodles while I am running common cold water through it to prevent them from sticking together afterwards

• Thinly slice the beef shank, Vietnamese sausage (discard the assistant leaf if it's wrapped in it) and chop the pork shank and add together it all to the bowl

• Add in the noodles and the goop

• Add together in garnishes and toppings and enjoy hot! 🙂

Serving: 1 Serving | Calories: 1801 kcal | Carbohydrates: 136 g | Poly peptide: 72 thou | Fat: 116 chiliad | Sodium: 2689 mg | Carbohydrate: 20 grand

*Nutritional data is calculated using online tools and is an estimate*

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