Print

Authentic Bun Bo Hue – Spicy Beef Noodle Soup Recipe

Print Recipe

★★★★★

4.8 from 160 reviews

Authentic Bun Bo Hue is a traditional Vietnamese spicy beef noodle soup characterized by its robust, fragrant broth made from pork bones and brisket, infused with lemongrass, ginger, and other spices. This hearty, flavorful soup features tender slices of beef tenderloin and brisket, served with premium Hue noodles and fresh vegetables, delivering a perfect balance of spicy, savory, and umami flavors.

Ingredients

Scale

For the Broth

  • 2 lb pork bones
  • 2 lb brisket
  • 7 qt water
  • 1 large white onion
  • 1 piece ginger (about 2x2 inches), thinly sliced
  • 2 stalks lemongrass, cut into 3 inches and smashed
  • 5 cloves garlic
  • 1 cinnamon stick
  • 5 whole cloves

Oil Mixture

  • ¼ cup pure sesame oil
  • 1 tbsp annatto seeds
  • 5 medium shallots, minced
  • 5 cloves garlic, minced

Seasoning Mix

  • 2 tbsp pure sesame oil
  • 2 tsp red pepper flakes (adjust spiciness to taste)
  • 3 tbsp lemongrass, minced
  • 2 tbsp shrimp paste
  • 2 tbsp chicken bouillon
  • 1 tbsp Kosher salt
  • 2 tbsp fish sauce

Soup Ingredients

  • 1 medium white onion, thinly sliced
  • 5 stalks green onion, chopped
  • 1 lb beef tenderloin, thinly sliced
  • 1 bag premium Hue noodles

Vegetables

  • Water spinach, shredded
  • Banana flower, shredded
  • Beansprouts
  • Fresh oregano leaves
  • Lime wedges
  • Red cabbage, shredded (optional)

Sauce on the Side

  • 2 tbsp fish sauce
  • 3 slices Thai chilies
  • 1 tbsp shrimp paste

Instructions

  1. Prepare the Bones and Brisket: In a medium cooking pot, fill with water and bring to a boil. Add pork bones and cook over high heat for 10 minutes to remove impurities. Drain and rinse the bones with cold water. Similarly, quickly blanch the brisket in the same pot, then drain and rinse. Set both aside.
  2. Toast the Spices: In a dry pan over medium heat, toast ginger slices, smashed lemongrass stalks, garlic cloves, cinnamon stick, and whole cloves until fragrant. Tie the cinnamon stick and lemongrass into a sachet using kitchen twine; place the other spices into a separate sachet.
  3. Simmer the Broth: In a large pot, bring 7 quarts of water to a boil. Add pork bones and brisket, bring back to boil, then reduce heat to maintain a simmer. Add spice sachets and lemongrass stalks. Simmer over medium-high heat for 45 minutes, skimming off impurities occasionally. Then add the whole white onion and continue simmering for another 45 minutes.
  4. Make Oil and Seasoning Mixtures: In a stainless steel pan over medium-low heat, heat pure sesame oil and annatto seeds for 5 minutes. Strain the oil to remove annatto seeds and return the infused sesame oil to the pan. Add minced garlic and shallots, sauté for 3-4 minutes, then set aside. In the same pan, sauté additional seasoning ingredients including sesame oil, red pepper flakes, minced lemongrass, and shrimp paste for 3-4 minutes; set aside.
  5. Season the Broth: Remove brisket from the pot and allow it to cool; discard other solids from the broth. Add about 8 cups of hot water to the pot. Pour in the prepared oil mixture followed by the seasoning mixture. In a small bowl, dissolve chicken bouillon, kosher salt, and fish sauce into half a cup of hot broth, then return this mixture to the pot. Simmer the broth for another 20 minutes. Keep the broth on low heat until serving.
  6. Prepare Meat and Noodles: Slice the brisket thinly. Quickly blanch beef tenderloin slices in hot water, then wrap in plastic wrap to keep warm. Cook Hue noodles according to package instructions and keep warm.
  7. Assemble the Soup: In each serving bowl, place half the amount of noodles, arrange sliced brisket and tenderloin on top, and garnish with thinly sliced white onion and chopped green onion. Ladle hot broth into the bowl to cover the noodles and meat completely.
  8. Serve: Offer shredded water spinach, banana flower, beansprouts, fresh oregano leaves, lime wedges, and optionally red cabbage on the side for garnish. Serve with a dipping sauce made of fish sauce, Thai chilies, and shrimp paste. Enjoy your authentic Bun Bo Hue!

Notes

  • Skimming impurities during broth simmering is essential for a clear broth.
  • Adjust the red pepper flakes to control the spiciness level of the soup.
  • Using fresh lemongrass and quality shrimp paste enhances the authentic flavor.
  • The annatto-infused oil adds vibrant color and subtle flavor to the broth.
  • Serve fresh herbs and vegetables on the side so each person can customize their bowl.

Keywords: Bun Bo Hue, Vietnamese noodle soup, spicy beef noodle soup, Vietnamese cuisine, authentic Vietnamese soup, spicy beef broth

Find it online: https://heutigemahlzeiten.com/authentic-bun-bo-hue-spicy-beef-noodle-soup-recipe/