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Vietnamese Hue Noodle Soup (Bun Bo Hue) Recipe

vietnamese-hue-noodle-soup-bun-bo-hue

INGREDIENTS:

  • 1 lb beef shanks
  • 6 stalks lemongrass, crushed and sliced thin
  • 2 tablespoons nuoc nam (fish sauce)
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 4 ounces boneless sirloin
  • 4 ounces boneless pork
  • 16 ounces rice noodles, cooked
  • 1 cup bean sprouts
  • 4 sprigs Thai holy basil (regular basil ok)
  • 4 sprigs fresh mint
  • 4 sprigs fresh cilantro
  • 4 teaspoons sambal oelek or hot chili sauce
  • 4-8 fresh Thai red chili peppers (amount optional)
  • 1 lime, cut into quarters

DIRECTIONS:

Bring 2 1/2 quarts water to a boil; add beef shanks and lemongrass.
Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
Strain the broth, reserving beef shanks if you desire them.

Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.

Thinly slice meats into small pieces.

To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
See glossary for recipe ingredients you’re not familiar with.

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