Bun Bo Hue
Ingredients
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- 2 1/2 pounds beef marrow bones
- 2 pounds beef shank
- 2 pounds pork hocks (~3 n/a ham hocks)
- 6 quarts water
- 2 tablespoons kosher salt
- 6 stalks lemongrass – bruised and tied
- 12 ounces yellow onion – halved (~2.5 medium yellow onions)
- 2 ounces ginger – sliced and smashed
- 2 tablespoons rock sugar
- 6 tablespoons fish sauce
- 2 tablespoons fermented shrimp paste
- 1/4 cup neutral oil
- 2 tablespoons annatto seeds
- 1/2 cup lemongrass – finely minced (tender inner parts) (~3.5 medium lemongrasses)
- 4 ounces shallot – finely minced (~3 medium shallots)
- 6 cloves garlic – minced
- 2 tablespoons crushed red pepper flakes
- 14 ounces dried round rice vermicelli noodles
- 8 ounces Vietnamese pork sausage – thinly sliced
- 8 ounces congealed pork blood – cut into cubes
- banana blossom – thinly sliced (for serving)
- green cabbage – thinly sliced (for serving)
- Thai basil – sprigs (for serving)
- culantro – leaves (for serving)
- lime – cut into wedges (for serving)
- red chilies – thinly sliced (for serving)
Instructions
1. Combine the beef marrow bones, beef shank, and pork hocks in a large stockpot, cover with cold water, bring to a rolling boil for 5–7 minutes to purge, then drain; rinse the meats and bones and scrub away any scum, and rinse out the pot.
2. Return the cleaned bones and meats to the pot and add the 6 quarts water and kosher salt; bring to a boil, reduce to a gentle simmer, and skim foam for the first 15 minutes.
3. Add the bruised and tied lemongrass stalks, the halved yellow onion, and the sliced and smashed ginger; simmer gently until the meats are tender, 2.5–3 hours, removing the meats as they become tender and keeping the bones simmering for up to 30 minutes more for a deeper broth.
4. Make the chili-lemongrass oil: Heat the neutral oil in a small saucepan over medium-low heat until shimmery, add the annatto seeds and warm until the oil turns brick red, 2–3 minutes; strain out and discard the seeds, return the oil to the pan, add the finely minced lemongrass, shallots, and garlic, and cook until soft and fragrant, 3–5 minutes; stir in the crushed red pepper flakes for 30 seconds and set aside.
5. Enrich the broth: In a small bowl, whisk the fermented shrimp paste with a ladle of hot broth until smooth; let sit 3–5 minutes, then strain the liquid back into the pot to avoid grit.
6. Season the pot with the fish sauce and rock sugar, then stir in about half of the chili-lemongrass oil; simmer 10 minutes, taste, and adjust saltiness and heat with more fish sauce or chili oil as needed.
7. Cook the round rice vermicelli noodles in a large pot of boiling water until just chewy, 6–8 minutes; drain and rinse under cool water until the water runs clear, then drain well.
8. Warm the Vietnamese pork sausage and the congealed pork blood in a small saucepan with a ladle of hot broth over low heat for 2–3 minutes; keep warm.
9. Arrange the banana blossom, green cabbage, Thai basil, culantro, lime wedges, and red chilies on a serving platter.
10. Slice the cooked meats across the grain; divide the drained noodles among warmed bowls, top with sliced meats, the warmed pork sausage, and (if using) the blood cubes; ladle over boiling-hot broth and spoon on extra chili-lemongrass oil to taste.
11. Serve immediately with the herb and garnish platter and lime wedges; diners add herbs and lime to taste.
Bun Bo Hue is a bold, aromatic noodle soup from Central Vietnam built on a lemongrass-forward broth with deep beef-and-pork richness. The soup’s hallmark is its lively balance: savory depth, gentle sweetness, funky complexity from fermented shrimp paste, and a warming chili heat carried by scarlet annatto oil. Thick, round rice noodles provide a springy chew, and the bowl is finished with a vibrant plate of banana blossom, herbs, and lime that diners add to taste.
Born in the imperial city of Hue, the dish reflects the region’s royal culinary tradition and love of assertive flavors. Despite the name emphasizing beef, pork hocks and sausages are part of the classic composition, and congealed pork blood is common in Hue. As Bun Bo Hue spread throughout Vietnam and abroad, southern herb plates grew more expansive and spice levels varied, but the broth’s lemongrass backbone and shrimp paste seasoning have remained its defining traits.