Bun Bo Hue Noodle Soup

Name: Bun Bo Hue Noodle Soup
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 3 lb beef shank; 2 lb pork hock; 6 stalks lemongrass stalks; 1 tbsp shrimp paste; 3 tbsp chili oil; 1.5 lb beef eye round; 2 lb round rice noodles; 2 whole yellow onion; 3 tbsp fish sauce; 2 cups Thai basil; 1 cup mint; 4 whole lime

Spicy lemongrass beef and pork noodle soup for ten

Prep: 40 min
Cook: 180 min
Serves 8
Difficulty: hard

Beef shank and pork hock simmer with lemongrass, chili, and shrimp paste into a fiery aromatic broth. Serve over round rice noodles with thin beef, blood cake if available, herbs, and lime.

Why crews like it: Bun bo hue brings real heat and depth—crews who think pho is too mild will respect this bowl. It is soup with attitude, perfect for cold nights when the hall needs something that punches back.

520Cal

40gProtein

50gCarbs

16gFat

Ingredients

3 lb beef shank
2 lb pork hock
6 stalks lemongrass stalks
1 tbsp shrimp paste
3 tbsp chili oil
1.5 lb beef eye round
2 lb round rice noodles
2 whole yellow onion
3 tbsp fish sauce
2 cups Thai basil
1 cup mint
4 whole lime

Instructions

Start the broth: Cover beef shank and pork hock with water. Add lemongrass, charred onion, and shrimp paste. Simmer 2.5–3 hours, skimming often.
Season boldly: Remove solids, strain broth if desired. Season with fish sauce and chili oil until broth is spicy, salty, and aromatic.
Shred braised meat: Pull tender meat from shank and hock, slice or shred, and hold warm.
Prep noodles and herbs: Cook rice noodles, rinse, and divide into bowls. Plate basil, mint, and limes at the line.
Build bowls: Top noodles with shredded braised meats and raw beef slices. Ladle boiling broth over to cook raw beef. Serve with herbs and lime.

Tonight's spread

Bun bo hue with herb plate, lime, and extra chili oil.
Vietnamese pickles for acid between spicy spoonfuls.

Hall tips

Freeze beef eye round 30 minutes for easier thin slicing.
Annatto oil adds classic red color if you have it.
Warn the hall—this is spicier than most station soups.

Meal prep

Broth takes time but mostly unattended. Skim diligently. Shrimp paste smells strong but transforms the broth—do not skip. Herbs should be washed and piled high before service.

Leftovers

Broth improves next day—skim fat cap before reheating.
Shredded meats become banh mi filling with pickles and mayo.

Large stockpot
Strainer
Sharp knife
Bowls
Ladle