Bún bò Huế

Nutrition · per serving

Steps

1. 1

   Prep all components first: rinse the beef shank and pork hock, bruise and cut the lemongrass, halve the onion and ginger, mince the aromatics for the chilli oil, slice the spring onions, shred the banana blossom, pick the herbs, and set the noodles and garnishes ready. This mise en place is essential because the soup comes together quickly once the broth is strained.

   400 g beef shank350 g pork hock, cut into 2 pieces3 lemongrass stalks, bruised and cut into 8 cm lengths1 small (100 g) onion, halved20 g ginger, halved lengthwise1 stalk (20 g) lemongrass, very finely minced2 cloves (8 g) garlic, finely minced1 small (25 g) shallot, finely minced2 spring onions, thinly sliced80 g banana blossom, finely shredded10 g coriander leaves8 g Vietnamese mint or mint leaves180 g dried thick rice vermicelli80 g bean sprouts1 lime, cut into wedges
2. 2

   Char the onion and ginger in a dry pan over high heat for 3-4 minutes until lightly blackened in spots; this adds depth and a subtle smoky sweetness to the broth.

   1 small (100 g) onion, halved20 g ginger, halved lengthwise
3. 3

   Place the beef shank, pork hock, water, charred onion, charred ginger, and bruised lemongrass into a pressure cooker. Seal and cook at high pressure for 28 minutes, then quick-release carefully. The meat should be tender but still sliceable; if needed, simmer uncovered for a few extra minutes after opening.

   400 g beef shank350 g pork hock, cut into 2 pieces2 litres water1 small (100 g) onion, halved20 g ginger, halved lengthwise3 lemongrass stalks, bruised and cut into 8 cm lengths
4. 4

   While the broth cooks, make the dầu sa tế. Heat the neutral oil over medium-low heat, add the annatto seeds, and cook for 1-2 minutes until the oil turns deep orange-red. Strain out and discard the seeds, then return the coloured oil to the pan. Add the minced shallot, garlic, and lemongrass; cook gently until fragrant and just starting to colour. Stir in the chilli flakes and sweet paprika for 20-30 seconds, then remove from the heat so the spices do not burn.

   30 ml neutral oil8 g annatto seeds1 small (25 g) shallot, finely minced2 cloves (8 g) garlic, finely minced1 stalk (20 g) lemongrass, very finely minced6 g chilli flakes4 g sweet paprika
5. 5

   Cook the rice vermicelli in boiling water according to the package, usually 8-10 minutes, until tender but still springy. Drain, rinse briefly with warm water to remove excess starch, and divide between 2 large bowls.

   180 g dried thick rice vermicelli
6. 6

   Open the pressure cooker and remove the meats. Strain the broth into a clean pot, discarding the spent aromatics. Stir the shrimp paste with a ladleful of hot broth in a small bowl until dissolved, then add it back to the pot along with the fish sauce, salt, and sugar. Add about two-thirds of the chilli oil, taste, and adjust for a balance of savoury, spicy, and slightly sweet. The broth should be assertive because the noodles and garnishes will soften the flavour.

   20 g shrimp paste20 ml fish sauce6 g salt5 g sugar
7. 7

   Slice the beef shank thinly across the grain and, if desired, shred some of the pork hock meat from the bone. Return the sliced meat briefly to the hot broth for 1-2 minutes to warm through without overcooking.

   400 g beef shank350 g pork hock, cut into 2 pieces
8. 8

   Top each bowl of noodles with beef shank and pork hock. Ladle over the boiling-hot broth. Finish with bean sprouts, spring onions, coriander, banana blossom, and mint. Spoon over the remaining chilli oil to taste and serve immediately with lime wedges on the side.

   400 g beef shank350 g pork hock, cut into 2 pieces80 g bean sprouts2 spring onions, thinly sliced10 g coriander leaves80 g banana blossom, finely shredded8 g Vietnamese mint or mint leaves1 lime, cut into wedges

Origin & History

Bún bò Huế is a famous noodle soup from Huế, the former imperial capital of central Vietnam. Unlike phở, it is known for its assertive lemongrass fragrance, deep chilli heat, and the pungent savoury backbone of shrimp paste. The dish reflects the bold, spicy character of central Vietnamese cooking and remains one of Vietnam’s most distinctive soups.