Lauren Hayes 1mo ago

laurensflavorlab #soups

Bun bo Hue (bún bò Huế) is a Vietnamese spicy beef noodle soup from Hue, Central Vietnam, made with beef shank, beef plate, pork hock, thick round rice noodles, lemongrass, and fermented shrimp paste. Compared with pho, bun bo Hue has a stronger lemongrass aroma, richer beef-and-pork flavor, and deeper savory character. This home-style recipe builds the broth in layers. Beef shank and beef plate are pressure cooked with bruised lemongrass and roasted aromatics, while pork bones and pork hock simmer separately to create a rich broth. The two cooking liquids are combined with clarified fermented shrimp paste and a chili lemongrass paste. The recipe takes about 2 hours and makes 6–8 bowls. The finished soup combines thick round rice noodles with sliced beef shank, beef plate, pork hock, Vietnamese sausage, and a deeply aromatic spicy broth. Serve bun bo Hue with Vietnamese herbs, shredded water spinach, bean sprouts, banana blossom, green onion, sliced onion, lime wedges, and fresh chili. Chili lemongrass paste can be served separately so each diner can adjust the heat. For a clear and balanced broth, blanch the meat and bones before simmering, maintain a gentle simmer, carefully strain the fermented shrimp paste, and cook the noodles shortly before serving.