Vietnamese Hue Noodle Soup (Bun Bo Hue) Recipe
- 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
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.