Bun Bo Hue
A fragrant, lemongrass-scented beef and pork noodle soup with a lacquered red broth and bright herb garnishes; bold, layered flavors come from simmered bones, shrimp paste, and annatto oil. It balances rich, savory depth with fresh herbs and lime to cut through the richness.
1 ½ lb beef shank, cut into large chunks
1 lb pork hock, split if large
1 lb pork bones
12 cup water
4 stalk lemongrass, bruise and halved
6 shallots, peeled and halved
6 clove garlic, lightly smashed
2 oz ginger, sliced
2 tbsp annatto oil
1 tsp shrimp paste
4 tbsp fish sauce
1 tbsp brown sugar
2 tbsp chili garlic sauce
1 pinch salt
8 oz congealed pork blood, optional, sliced
12 oz rice vermicelli noodles, thin noodles
2 cup bean sprouts
1 bunch green onions, thinly sliced
1 bunch cilantro, leaves roughly chopped
1 bunch thai basil
2 limes, cut into wedges
1 white onion, thinly sliced
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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