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Flavorful Vietnamese Bun Bo Hue Recipe Easy Spicy Beef Noodle Soup Tutorial

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A bold and inviting Vietnamese spicy beef noodle soup with smoky lemongrass broth and tender beef slices, perfect for cozy dinners and adventurous eaters.

Ingredients

Scale
  • 3 pounds (1.4 kg) beef bones (marrow and knuckle bones)
  • 1 pound (450 g) beef shank, sliced thinly
  • 12 cups (2.8 liters) water
  • 3 lemongrass stalks, bruised and tied in a knot
  • 3-inch piece ginger, sliced and lightly crushed
  • 1 large onion, charred
  • 1 tablespoon fermented shrimp paste (mam tom)
  • 1 tablespoon rock sugar or palm sugar
  • Salt, to taste
  • 2 tablespoons chili oil (homemade or brand like Lee Kum Kee)
  • 1 teaspoon ground chili powder (adjust to heat preference)
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 pound (450 g) bun noodles (thick round rice noodles)
  • Fresh herbs: cilantro, Thai basil, and mint
  • Bean sprouts
  • Lime wedges
  • Thinly sliced red onions and scallions
  • Thinly sliced banana blossoms or cabbage (optional)
  • Fresh chili slices

Instructions

  1. Rinse 3 pounds (1.4 kg) of beef bones under cold water. Place them in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 15 minutes to remove impurities.
  2. Drain the bones and rinse them under warm water, scrubbing off any residue. Clean the pot to avoid bitter flavors in the broth.
  3. Return the bones to the pot and add 12 cups (2.8 liters) of fresh water. Add bruised lemongrass stalks, sliced ginger, and charred onion (char onion halves under a broiler for about 5 minutes until blackened). Bring to a gentle simmer.
  4. Reduce heat to low and let simmer uncovered for 2 hours. Skim off any foam or fat that rises to the surface every 20 minutes for a clean broth.
  5. After 2 hours, stir in 1 tablespoon of fermented shrimp paste and 1 tablespoon of rock sugar. Continue simmering for another 30 minutes. Taste and add salt as needed.
  6. Add 1 pound (450 g) of thinly sliced beef shank to the broth during the last 5 minutes of cooking. It will cook quickly and remain tender.
  7. Soak bun noodles in warm water for about 20 minutes or according to package instructions. Drain and briefly blanch in boiling water for 1 minute, then drain again.
  8. In a small pan, heat 2 tablespoons of oil over medium heat. Add minced garlic, sliced shallots, and ground chili powder. Cook until fragrant and shallots turn golden brown, about 3 minutes. Remove from heat and set aside.
  9. Divide noodles into serving bowls. Ladle hot broth and beef slices over noodles. Top with a spoonful of chili oil mixture.
  10. Add fresh herbs, bean sprouts, lime wedges, and sliced chili to each bowl. Serve immediately for best flavor.

Notes

If broth tastes flat, add a splash of fish sauce for umami. Skim broth regularly for clarity. Slice beef shank thinly for tenderness. Char onion under broiler for smoky flavor. For gluten-free, verify shrimp paste or substitute with fish sauce. Leftovers taste better after resting overnight. Store broth and noodles separately.

Nutrition

Keywords: Bun Bo Hue, Vietnamese noodle soup, spicy beef soup, lemongrass broth, Asian cuisine, beef noodle soup, homemade broth, spicy soup

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