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RECIPE
31 INGREDIENTS30 STEPS3HR 30MIN

Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue)

5.0
2 Ratings

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Pups with Chopsticks

Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
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Bun Bo Hue is a Vietnamese spicy beef noodle soup packed with flavour. If you love Pho, and you love a bit of spice the definitely give Bun Bo Hue a try.
3HR 30MIN
Total Time
1HR
Active Time

Pups with Chopsticks

Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Broth

1.5 lb
Beef Bones
1.5 lb
Ham Hock , cubed
1 lb
Beef Shank
or Beef Brisket
12 cups
Water
1
Onion , halved
4 stalks
1
optional, but highly recommended
(optional)
1
or 2 tablespoons Brown Sugar
4 slices
2 cloves
5
Kaffir Lime Leaves
or Lemongrass
(optional)
1 1/2 Tbsp
1/4 cup
to taste
2 cloves
Garlic , minced

Sate Chilli

1/2 cup
Oil
flavourless oils like canola, vegetable, peanut
1 Tbsp
Annatto Seeds
2 Tbsp
Crushed Red Pepper Flakes
1 Tbsp
Lemongrass , minced
3
Shallots , minced

Noodles & Meats

1 pckg
Vermicelli Noodles

Toppings & Garnishes

to taste
to taste
Scallions , finely chopped
to taste
Bean Sprouts
1
sliced in wedges
to taste
Red Bird's Eye Chili Pepper
to taste
Onions
or shallots, deep fried
to taste
Banana Blossoms , thinly sliced
to taste
to taste
Red Cabbage , thinly sliced

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Nutrition Per Serving

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CALORIES
1489
FAT
226.7 g
PROTEIN
99.4 g
CARBS
116.0 g

Author's Notes

Be careful with light coloured clothing around the oil after you infuse the annatto seeds into it and it turns red. It may dye your clothing. This recipe doubles, triples, quadruples well. You can make a big batch and freeze it for another day. Just make sure not to add the Sate Chilli Mix into the broth, that doesn’t freeze well. Make the Sate Chilli Mix, fresh the day you want to have it. It only takes a few minutes.

Cooking Instructions

HIDE IMAGES
Step 1
Prep and clean the meat. In a large pot, add cold water into it and add Pork Sausage (1 package), Beef Bones (1.5 pound), Ham Hock (1.5 pound) and Beef Shank (1 pound).
Step 2
Set the stove to medium to medium-high​ heat and boil for 15-20 minutes until you see all the gross bits and frothy blood on the surface of the water.
Step 3
Discard the water and clean out the pot.
Step 4
Using your fingers, gently clean the meat off with water and remove any scum residue.
Step 5
Add the meat back into the clean pot.
Step 6
Make the broth. Remove any dried outer leaves from the Lemongrass (4 stalk) and cut off the dried tips at the top. We want to keep the bottom 2/3 of the stalk.
Step 7
With a blunt object, smash the lemongrass stalks to release the oils. Keep the lemongrass intact and add to the pot.
Step 8
Add Onion (1) and Garlic (2 clove), keep it intact so you can easily fish it out later when the broth is done. Put them in the pot.
Step 9
Add in the Fresh Ginger (4 slice), Rock Sugar (1), Kaffir Lime Leaf (5), Salt (to taste) and Star Anise (1) into the pot
Step 10
Add in Water (12 cup) and set the heat to medium low and keep it at a low rolling boil.
Step 11
Mix the Shrimp Paste (1 1/2 tablespoon) with 1/4 cup of water and add it into the pot.
Step 12
Add in the Fish Sauce (4 tablespoon).
Step 13
Set a timer for 1 hour and 30 minutes.
Step 14
You can make the sate chili sauce while you are waiting for the broth to cook and add it into the broth as soon as the sauce has cooled.
Step 15
In a sauce pan, set the stove to medium heat and add in the Annatto Seeds (1 tablespoon), Oil (7 tablespoon) and stir it for 3-5 minutes until the oil turns a bright red colour. Discard the annatto seeds
Step 16
Add in the Crushed Red Pepper Flakes (2 tablespoon), Lemongrass (1 tablespoon), Shallot (3), Garlic (2 clove) and toast it in the oil for 10 minutes.
Step 17
Turn off the heat and let the oil cool.
Step 18
Once the oil has cooled, add it to the broth.
Step 19
Once 1 hour and 30 minutes passes, remove the beef shank and set it aside covered for use later.
Step 20
If your broth reduced a lot, add 2-3 cups of water back to the broth
Step 21
Set the timer for 1 hour and 30 minutes again and cook the broth for a total of 3 hours.
Step 22
When the broth is done, discard the lime leaves, ginger, garlic, lemongrass, star anise and onion.
Step 23
Do a taste test of the broth, to make sure it has enough salt. Add additional fish sauce to the broth for more flavour.
Step 24
Remove the pork hock and beef bones and set it aside covered for use later
Step 25
Make the Vermicelli Noodles (1 package) according to the package. To ensure you have springy bouncy noodles and not over cooked mushy noodles, subtract 1 minute from the directions and try the noodles. If the noodles are still hard in the centre, add 1 more minute to the cooking time and taste test again
Step 26
Run the noodles under cold water once it is done cooking to remove the extra starches and to stop the cooking process.
Step 27
Thinly slice the beef shank, Vietnamese sausage and chop the pork shank and add it all to the bowl.
Step 28
Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down​​ on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 29
Add in the noodles and the broth.
Step 30
Add in garnishes such as Fresh Thai Basil (to taste), Scallion (to taste), Bean Sprouts (to taste), Lime, Red Bird's Eye Chili Pepper (to taste), Onion (to taste), Banana Blossom (to taste), Fresh Cilantro (to taste), Red Cabbage (to taste) and enjoy hot!

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Nutrition Per Serving
Calories
1489
% Daily Value*
Fat
226.7 g
291%
Saturated Fat
90.6 g
453%
Trans Fat
0.2 g
--
Cholesterol
449.8 mg
150%
Carbohydrates
116.0 g
42%
Fiber
3.7 g
13%
Sugars
25.2 g
--
Protein
99.4 g
199%
Sodium
5932.6 mg
258%
Vitamin D
1.2 µg
6%
Calcium
293.7 mg
23%
Iron
7.2 mg
40%
Potassium
1370.7 mg
29%
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