A legendary spicy beef and pork noodle soup originating from Huế, the ancient capital of Vietnam. The broth is made by simmering beef bones, pork hock, and beef shank, creating a deeply flavourful base. The signature element is homemade sa tế—a fiery chili paste infused with lemongrass, shallots, and garlic—which gives the soup its distinctive orange-red hue. Topped with delicate crab meatballs, tender pork hock, sliced beef, and rice vermicelli noodles.
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Adapted from a video by Helen's Recipes (Vietnamese Food)
BUN BO HUE - Vietnamese Spicy Beef Noodle Soup | Helen's Recipes
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1
Make the sa tế (chili paste): In a small bowl, combine 3 tablespoons chili flakes, 3 tablespoons water, 2 tablespoons fish sauce, and 2 tablespoons sugar. Stir well until dissolved.
2
Prepare annatto oil: Heat 1/4 cup vegetable oil in a pan, add 1 tablespoon annatto seeds, and wait 30 seconds for them to release color. Strain out the seeds and return the oil to the pan.
3
Add 4 tablespoons minced lemongrass, 2 tablespoons minced shallots, and 1 tablespoon minced garlic to the hot oil, sautéing until fragrant. Lower the heat, add the chili mixture from step 1, and simmer while stirring for 2 minutes until thickened.
4
Blanch the pork hock: In a separate pot, parboil the pork hock in salted water with vinegar for 3-5 minutes until impurities rise. Drain and rinse thoroughly.
5
Blanch the beef bones: In a pot of salted water with vinegar, parboil the beef bones for about 5 minutes until impurities rise to the surface. Drain and rinse well under running water to reduce odor and keep the broth clear.
6
Build the broth base: In a large pot with about 5 liters of water, add the cleaned beef bones and pork hock, 1 peeled onion, 4 bruised lemongrass stalks, a piece of rock sugar, and 2 tablespoons salt. Bring to a boil, then reduce heat.
7
Add beef shank and simmer for 60-90 minutes, skimming occasionally. After about 45 minutes, the pork hock becomes tender—remove it and place in an ice water bowl to tighten and crisp the skin. Remove the beef shank at this point as well (it's cooked but not yet tender). Continue simmering the broth for 1-2 more hours.
8
Prepare shrimp paste liquid: Dissolve 1 tablespoon Vietnamese shrimp paste in 200 ml room-temperature water, stirring well. Let sit for 30 minutes to settle, then extract the clear broth on top and add to the soup pot to intensify flavor.
9
Finish the beef shank: Thinly slice the beef shank and sauté in a pan with 2 tablespoons of sa tế. Add a ladle of broth and simmer for 15 minutes until the meat becomes tender and absorbs the flavors.
10
Make crab meatballs: Heat 4 tablespoons aniseed oil in a pan, sauté minced garlic and shallots until fragrant, then set aside to cool.
11
In a large bowl, combine 100g crab meat and 200g pork paste. Add pepper, stock powder, 1 tablespoon fried shallots and garlic, and 3 tablespoons aniseed oil, and mix well.
12
Use the back of a spoon to press the mixture against the bowl's sides for a few minutes until your hands feel heavy. Chill in the freezer for 10 minutes. Repeat 2-3 times so the mixture stays cold and the meatballs develop a springy texture.
13
Using two spoons, shape the mixture into equal-sized balls and add to the simmering broth. They will float to the surface when cooked.
14
Add 4 more bruised lemongrass stalks to the pot for fresh herbaceous aroma, then add more sa tế to the broth. Season to taste with stock powder and fish sauce.
15
Assemble the bowls: Arrange round rice vermicelli noodles in bowls, top with crab meatballs, beef shank, and pork hock. Ladle the fragrant broth over, then garnish with chopped scallion and cilantro.
16
Make pickled vegetables (side): In a saucepan, combine 120g sugar, 200ml vinegar, and 1 teaspoon salt, bring to a boil, and cool. Combine the cooled brine with halved or quartered shallots, diced carrots, and chopped red and green chilies. Let soak for 30 minutes before serving.
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