When it comes to the best Asian noodle soup, most people immediately think of Pho. But for me, Bun Bo Hue (Spicy Beef Noodle Soup) is way more delicious. There’s something about its rich broth that just captivates me in a way Vietnamese Pho doesn’t. It’s like a hidden gem, underrated and overshadowed by its more famous cousin.
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Bun Bo Hue – Vietnamese Spicy Beef Noodle Soup Recipe
Bun Bo Hue is a flavorful and spicy Vietnamese noodle soup originating from the city of Hue in central Vietnam. The name “Bun Bo” means “beef noodles,” indicating the key ingredients of the dish, just like Beef Pho. However, its broth is richer, bolder, and more spicy and colorful. The first time I tasted the Hue spicy noodle soup (Spicy Beef Noodle Soup), I was hooked by its complex flavor.
The spicy noodle soup features a rich broth made from beef and pork, served with thick rice vermicelli noodles, and garnished with an array of toppings, including thinly sliced beef, pork hock, pork bologna, and pig’s blood cubes. It’s often served with fresh herbs, lime wedges, shredded banana blossom, or cabbage.
The traditional Bun Bo Hue recipe is too spicy for me, so I will skip the chili powder in my Spicy Beef Noodle Soup recipe. Here’s how to make Bun Bo Hue – Vietnamese Spicy Beef Noodle Soup:
Easy Bun Bo Hue – Vietnamese Spicy Beef Noodle Soup
Ingredients
- 1 ½ lbs beef brisket or beef shank
- 1 ½ lbs pork hock or pork knuckle
- 1 lb beef tendons optional
- 8 stalks lemongrass smashed
- 1 onion halved
- 5 shallots
- 1 ½ tbsp annatto oil
- 2 ½ tbsp rock sugar
- 1 inch ginger peel
- 2-3 tbsp fish sauce
- 1/4 cup green onion
- Salt, MSG, and pepper to taste
- Rice vermicelli noodles Bun
- Fresh herbs cilantro, mint, basil
- Bean sprouts and lime wedges for serving
Instructions
- Heat the dry pan on high heat until it's visibly hot. Add shallots, half an onion, and ginger and fry until shallots and onion are soft and ginger is fragrant. Turn off the heat and remove the pan from the stove.
- In the pressure cooker, combine 5 liters of water, beef brisket (or shank), pork knuckle, lemongrass stalks, ginger, onion, and shallots from step 1. Add 2 tbsp of rock sugar, 1 tbsp of fish sauce, 1/2 tsp of salt, and 1/4 tsp of MSG. Stir thoroughly, then set the pressure cooker to simmer for approximately 60 minutes.
- Once the simmering is complete, release the pressure valve, carefully open the lid of the pressure cooker, and transfer the tender beef brisket and pork knuckle to a plate. You can put it in an airtight container to prevent it from changing color and drying out.
- Strain the broth to a big pot to remove solid ingredients, then return the lemongrass to the strained liquid. Add 1 ½ tsp of salt and 1/2 tbsp of rock sugar to the broth, adjusting the seasoning to your taste. Stir well.
- Bring the broth to a vigorous boil over high heat. When it reaches a rolling boil with large bubbles, taste and adjust the seasoning as necessary. Finally, add annatto oil to enhance the broth
- Thinly slice the other half of the onion and soak them in the cold water with cilantro.
- Cook rice vermicelli noodles according to package instructions.
- Slice the cooked beef and pork thinly.
- Arrange a handful of rice vermicelli in each serving bowl. Top with sliced beef and pork. Ladle the hot broth over the noodles and meats.
- Garnish with sliced onions, green onions, and cilantro.
- You can serve it with fresh herbs, bean sprouts, lime wedges, or shacha sauce according to your preference.
Notes
While Pho enjoys its well-deserved fame, I can’t help but feel that this Hue-style soup deserves more recognition. I can’t get enough of its unique and flavorful allure.
Variations
This noodle soup has several regional variations that reflect local tastes and ingredients.
1. Bun Bo Hue in the North (Ha Noi)
- Broth: The Hanoi version tends to have a lighter and less spicy broth compared to the original. It often incorporates a subtle sweetness, typically achieved through the use of beef bones and spices.
- Noodles: The noodles are generally softer and less chewy than those found in the traditional Hue style.
- Toppings: This variation may include beef shank, pork, and sometimes a meatball, but it lacks the complexity of the original with fewer additional toppings like crab cakes or blood pudding.
- Flavor Profile: The flavors are more muted and less spicy, focusing on a balance rather than the boldness characteristic of Bun Bo Hue from Hue.
2. Bun Bo Hue in the South (Ho Chi Minh)
- Broth: Sweeter and richer, sometimes enhanced with pineapple or annatto oil for color.
- Noodles: Similar to the traditional style
- Toppings: This version frequently includes pork bologna instead of crab cakes, along with a variety of meats.
- Serving Style: It is often enjoyed at any time of day, reflecting the more casual dining culture in the south.
3. The Hue version
- Broth: Bold and spicy flavor, achieved through a combination of beef bones, pork bones, and a variety of spices, including lemongrass and chili. It is simmered for several hours to extract maximum flavor, resulting in a rich and aromatic base.
- Noodles: Thick rice vermicelli noodles are used, which have a chewy texture that complements the hearty broth.
- Toppings: A mix of proteins such as:
- Slices of beef shank or flank.
- Pork leg or trotter.
- Blood pudding
- Crab cakes made from crab meat and spices.
- Flavor: Spicy and complex, with a rich depth from homemade chili paste and a savory blend of meats and spices.
Pairing suggestions
- Iced Tea: A popular choice, iced tea helps cool down the spiciness of the soup while refreshing the palate.
- Fresh Coconut Water: This is another excellent pairing, providing a light and hydrating option that balances the meal’s richness.
- Hot Tea Options
- Lotus tea: provides palate cleansing
- Jasmine tea: offers floral contrast
- Green tea: adds refreshing elements
- Fresh Pressed Juices
- Sugarcane juice
- Pennywort juice
- Other Drinks
- Sparkling water with herbs
- Fruit-infused waters
