How to Make Bun Bo Hue

Lemongrass adds a tangy, herbal flavor to the broth.

Bun Bo Hue is a spicy Vietnamese noodle soup prepared with lemongrass, fish sauce and rice vermicelli. Traditionally made with beef and pig's knuckle, many variations of the dish can be found today; this version uses beef and pork. Allow several hours to make the broth for this dish.

Things You'll Need

• 1.5 gal. water
• 4 lbs. pork bones
• 1 lb. pork loin
• 1 lb. beef loin
• 2 stalks lemongrass
• 1 tbsp. shrimp paste
• 1 tbsp. fish sauce
• 2 tbsp.salt
• 2 tsp. sugar
• 2 tbsp. annatto seed oil
• 1/2 tsp. chili powder
• 2 leaves Thai parsley
• 1 lb. rice vermicelli
• 1 spring onion
• Bean sprouts
• 2 limes
• 4 red chillies (2 finely sliced, 2 pounded).
• 2 tbsp. shrimp sauce

Instructions

1. Boil 1.5 gallons of water in a large pot. Add the pork bones, pork and beef.

2. Chop one stalk of lemongrass and bruise the other one. Add both to the broth.

3. Boil the stock, periodically skimming the liquid. When the beef and pork are tender, remove them from the broth and allow them to cool. You may soak the pork in warm water for about 10 minutes to help it cool.

4. Rinse the meat; throw away the bones and lemon grass at this point.

5. Slice the beef and pork very thin and set them aside. Continue to simmer the stock while you work.

6. Add 1 tbsp. shrimp paste, 1 tbsp. fish sauce, 2 tsp. salt and 2 tsp. sugar to the stock and continue to simmer it over medium heat.

7. Heat 2 tbsp. annatto seed oil in a small pan. Add chopped lemon grass and 1/2 teaspoon chili powder and stir fry for a few minutes. then add 2 leaves of Thai parsley. Add this oil mixture to the stock and continue to simmer it.

8. Blanch the vermicelli and 1 chopped spring onion; divide them equally into serving bowls. Top the noodles with sliced pork, beef, and spring onion. Pour hot stock over the top of each bowl.

9. Mix two of the chillies and 2 tbsp. shrimp sauce together.

10. Serve the bun bo hue with bean sprouts, sliced lime wedges, sliced chillies and the shrimp sauce mixture on the side.