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

Bun Bo Hue (Spicy Hue Style Noodle Soup With Lemongrass) created by rpgaymer

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

Ready In:
3hrs 20mins
Serves:
Yields:
Units:

ingredients

directions

  • Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
  • Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
  • Strain the broth, reserving ham hocks if you desire them.
  • Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
  • 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.
  • Thinly slice meats into small pieces.
  • 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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RECIPE MADE WITH LOVE BY

"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"
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  1. rpgaymer
    Bun Bo Hue (Spicy Hue Style Noodle Soup With Lemongrass) Created by rpgaymer
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. Sage0925
    Very excellent...although you'll probably hate me for what I did with it. I didn't have any ham hocks, so I used a smoked turkey leg, which tastes enough like ham to make the transition. Omitted the beef, because I had enough pork sirloin, and didn't want that much meat. (Besides, this was a last minute deal, and I didn't have any beef thawed.) I also put in twice of everything on the seasonings, except the salt, cause that shrimp paste and fish sauce are salty enough. I also added some soy sauce. Please don't feel badly, I double the seasonings on almost every recipe I've ever used. And I put soy sauce in almost everything.<br/><br/>I do appreciate you posting the basic recipe, however...I was able to work with that to suit my tastes.
    Reply
  5. Wusthoff Chef
    Awesome combination of flavours, this recipe is defnitely for more than 6 servings, probably closer to 12.
    Reply
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