Description
This Authentic Bun Bo Hue recipe delivers a rich and spicy Vietnamese beef noodle soup known for its aromatic broth and bold flavors. Featuring tender pork bones and brisket simmered with lemongrass, ginger, and an array of warm spices, then enhanced with a fragrant annatto oil, this soup is accompanied by premium Hue noodles and fresh herbs to create a satisfying and traditional culinary experience.
Ingredients
Scale
Broth Ingredients
- 2 lbs Pork Bones
- 1 lb Brisket
- 7 quarts Water
- 1 large White Onion
- 4 inches Ginger
- 2 stalks Lemongrass
- 5 cloves Garlic
- 1 stick Cinnamon
- 5 whole Cloves
- 1 tbsp Annatto Seeds
- 2 tbsp Chicken Bouillon
- 1 tbsp Fine Kosher Salt
- 2 tbsp Fish Sauce
Aromatics and Flavorings
- 0.25 cup Pure Sesame Oil
- 2 tbsp Shallots
- 2 tsp Red Pepper Flakes
- 2 tbsp Shrimp Paste (optional for non-vegetarian version)
Proteins and Noodles
- 1 lb Beef Tenderloin (thinly sliced)
- 12 oz Premium Hue Noodles
Garnishes and Vegetables
- 1 cup Vegetables (Water spinach, banana flower, beansprouts, fresh oregano, lime wedges, red cabbage)
- 3 slices Thai Chilies
Instructions
- Blanch Bones and Brisket: Begin by bringing a large pot of water to a boil. Blanch the pork bones in boiling water for about 10 minutes to remove any impurities. Drain, rinse thoroughly, and set aside. Repeat this blanching process with the brisket to ensure a clear broth.
- Toast Aromatics: In a dry pan, toast the ginger slices, minced garlic, cinnamon stick, cloves, and smashed lemongrass stalks until they become aromatic, about 3 to 5 minutes. After toasting, tie the ingredients into a spice sachet for easy removal later.
- Prepare Broth Base: Fill a large pot with 7 quarts of fresh water. Add the blanched pork bones, brisket, and the spice sachet. Bring this mixture to a vigorous boil, then reduce to a gentle simmer. Allow it to simmer for 45 minutes to extract the rich flavors.
- Add Onion and Continue Simmering: After 45 minutes, add the whole white onion to the broth and continue simmering for an additional 45 minutes. This enhances the broth’s sweetness and aroma.
- Prepare Annatto Oil: While the broth simmers, heat pure sesame oil in a separate pan over medium heat. Add annatto seeds and let them infuse the oil for about 3 minutes until the oil turns a vibrant reddish hue. Remove the seeds, then sauté the minced garlic and shallots in the infused oil until fragrant.
- Combine and Final Simmer: Once simmering is complete, remove the brisket from the broth and set aside to cool. Adjust the broth concentration by adding hot water if necessary. Incorporate the prepared annatto oil mixture into the broth and continue to gently simmer for another 20 minutes, allowing all flavors to meld.
- Prepare and Serve: Thinly slice the brisket and blanch the beef tenderloin slices briefly in hot water until just cooked. Cook the premium Hue noodles according to package instructions. To serve, place noodles in a bowl, layer with sliced beef, and ladle the hot flavorful broth over them. Garnish generously with water spinach, banana flower, beansprouts, fresh oregano, lime wedges, red cabbage, and Thai chilies as desired.
Notes
- Blanching the bones and brisket helps achieve a clearer broth by removing impurities.
- Using fresh ginger, garlic, and lemongrass maximizes the aromatic quality of the soup.
- Adjust the amount of red pepper flakes and Thai chilies to control the soup’s spiciness according to your preference.
- Shrimp paste provides depth but can be omitted for a vegetarian-friendly version.
- Annatto seeds are key for the signature vibrant reddish color and a subtle nutty aroma.
- Simmering times ensure full extraction of flavors from bones and aromatics for an authentic taste.
- Serve immediately once assembled to enjoy the dish at its best temperature and texture.
