🇻🇳 Vietnam recipe
Bun Bo Hue
A fiery, complex noodle soup from the imperial city of Hue, bun bo hue features a bold broth infused with lemongrass, shrimp paste, and annatto oil, served over thick round rice noodles with beef shank, pork knuckle, and cubes of congealed pork blood. It is considered by many Vietnamese to be superior to pho.
Prep45 mins
Cook3 hours
Serves6
Difficultyhard
Ingredients
- 1 kg beef shank, bone-in
- 500 g pork hock or knuckle
- 4 stalks lemongrass, bruised and cut into 10 cm pieces
- 3 tbsp annatto seeds
- 80 ml vegetable oil
- 2 tbsp fermented shrimp paste (mam ruoc)
- 3 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp chili flakes (ot boc)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 500 g dried bun bo hue noodles (thick round rice noodles)
- 200 g bean sprouts
- 1 banana blossom, thinly sliced
- 1 bunch fresh Vietnamese mint (rau ram)
- 1 bunch fresh Thai basil
- 2 limes, cut into wedges
- Fresh red chilies for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 35 g
- Carbs
- 52 g
- Fat
- 18 g
