Bun Bo Hue (Spicy Hue Style Noodle Soup With Lemongrass)

READY IN: 3hrs 20mins
Recipe by guppymo

My parents are from Hue. Although growing up in Sai Gon, I am a big fan of this noodle soup. Cooking and eating bring me back memories of the old time

Top Review by rpgaymer

A good soup, and a meal in itself. I used smoked turkey necks instead of ham hocks, and instead of adding pork I doubled the amount of beef sirloin. I used half the amount of noodles, and this still made way more than four servings... but I like having leftovers anyway. The fresh herbs and sprouts really are what this soup is all about- it's not nearly as good without them.

Ingredients Nutrition

Directions

  1. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
  2. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
  3. Strain the broth, reserving ham hocks if you desire them.
  4. Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
  5. Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
  6. Thinly slice meats into small pieces.
  7. To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.

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