Vietnamese
Bun Bo Hue (Hue Spicy Beef and Lemongrass Noodle Soup)
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Bun Bo Hue (Hue Spicy Beef and Lemongrass Noodle Soup) is Vietnamese home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Blanch the beef shank and pork hock in boiling water for 5 minutes, drain, rinse and put them in a clean pot with the water.
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Bruise half the lemongrass stalks, tie them in a bundle and add them to the pot, bring to a boil, then simmer gently, skimming, until the shank is tender, about 2 hours.
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Stir the mam ruoc into a cup of cold water and let it settle for 10 minutes, then pour only the clear liquid into the pot and discard the sediment, which keeps the broth clean but deeply savory.
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Finely mince the remaining lemongrass with the shallots and garlic. Warm the oil with the annatto seeds until it turns brick red, strain out the seeds, then fry the minced aromatics and red pepper flakes in that oil over low heat until fragrant, about 3 minutes.
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Stir half of this chili oil into the broth with the fish sauce, sugar and salt and simmer 20 minutes more, keeping the rest of the chili oil for the table.
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Lift out the shank and hock, slice the shank thinly and cut the hock into rounds.
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Cook the thick rice vermicelli as the packet directs, about 15 minutes, then rinse and drain.
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Divide the noodles among bowls, top with the meat, thinly sliced onion, scallions and cilantro, and ladle the boiling broth over. Pass bean sprouts, herbs, lime and the chili oil. This is a Sunday pot; on weekdays it is a bought breakfast.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Bun Bo Hue (Hue Spicy Beef and Lemongrass Noodle Soup), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Bun Bo Hue (Hue Spicy Beef and Lemongrass Noodle Soup) carries shellfish and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Banh Bao (Steamed Pork and Egg Buns) |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 730 kcal
- Protein
- 44 g
- Carbs
- 72 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 2190 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Bun Bo Hue (Hue Spicy Beef and Lemongrass Noodle Soup) takes about 180 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.