Prepare to embark on a culinary journey that will set your taste buds ablaze with the legendary Vietnamese Spicy Beef Noodle Soup, Bun Bo Hue! This isn't just another soup - it's a bold, explosive flavor experience that transforms ordinary ingredients into a symphony of heat, aromatics, and pure deliciousness. Originating from the central regions of Vietnam, this dish is not for the faint-hearted, but a true celebration of complex, vibrant cuisine that will transport you straight to the bustling streets of Hue with every single spoonful.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 400g rice vermicelli
- 300g beef shank, sliced
- 1 liter beef broth
- 2 tablespoons lemongrass, minced
- 2 tablespoons chili paste
- 1 tablespoon fish sauce
- Fresh herbs (basil, mint)
- Lime wedges
- Chili peppers, sliced
Instructions
- Prepare the beef shank by trimming any excess fat and slicing it thinly against the grain. Set aside.
- In a large pot, heat some oil over medium-high heat. Add minced lemongrass and sauté until fragrant, about 1-2 minutes.
- Add the beef shank slices and brown them on all sides, which will help develop a deeper flavor profile.
- Pour in the beef broth and bring to a gentle simmer. Skim off any foam that rises to the surface to ensure a clear broth.
- Add chili paste and fish sauce to the broth, stirring to incorporate and create a rich, spicy base.
- Reduce heat to low and let the broth simmer for approximately 45-50 minutes, allowing the beef to become tender and the flavors to meld together.
- About 10 minutes before serving, cook the rice vermicelli according to package instructions. Drain and rinse with cold water to prevent sticking.
- Taste the broth and adjust seasoning with additional fish sauce or chili paste if needed.
- Divide the cooked rice vermicelli among serving bowls.
- Ladle the hot, spicy broth and beef slices over the noodles.
- Garnish with fresh herbs like basil and mint, sliced chili peppers, and serve with lime wedges on the side.
- Instruct diners to squeeze lime juice into their soup and mix the herbs for a fresh, vibrant flavor experience.
Tips
- Slice your beef shank against the grain to ensure tender, melt-in-your-mouth meat that absorbs the broth's incredible flavors.
- Take time to develop the base flavors by properly sautéing the lemongrass - this is where the magic begins!
- Don't rush the simmering process. Allowing the broth to slowly develop ensures a deep, rich flavor profile.
- Fresh herbs are crucial - use them generously and add just before serving to maintain their vibrant taste and aroma.
- Adjust the chili paste to your heat tolerance. Start conservative and add more if you're brave enough to handle the heat!
- The lime wedges are not optional - they provide a crucial bright, acidic balance to the rich, spicy broth.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
