Bun Bo Hue

Name: Bun Bo Hue
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb brisket; 1 lb oxtail; 3 stalks lemongrass (bruised); 2 shallots (halved); 3 stalks lemongrass (minced); 1 shallot (roughly chopped); 4 cloves garlic; 4 Thai chilies; 1/2 cup neutral oil (such as grapeseed or canola); 1/4 cup Chinese chili flakes (or sub 2-4 Thai chilies); 1/4 cup sugar; 1/4 cup fish sauce; 1 tbsp shrimp paste (mắm ruốc, optional); 8 beef meatballs (halved, bò viên); 8 slices Vietnamese ham (sliced, chả chiên); 14 oz thick vermicelli (look for the words Bun Bo Hue); 1/4 red onion (thinly sliced); 1 cup banana blossoms (cleaned, trimmed, and sliced); 4 stems sawtooth coriander (ngò gai); 4 sprigs cilantro; 4 sprigs Thai basil; 4 wedges lime

Bun bo hue is a spicy Vietnamese noodle soup that is absolutely addictive and one of the best noodle soups in the world.

⏱️ 120 min 🔪 Prep: 60 min 🔥 Cook: 60 min 📊 Hard 👁️ 2 views

👨‍🍳 Start Cooking

Foto: I Am a Food Blog — Stephanie

Ingredients

4 servings

1 lb brisket
1 lb oxtail
3 stalks lemongrass (bruised)
2 shallots (halved)
3 stalks lemongrass (minced)
1 shallot (roughly chopped)
4 cloves garlic
4 Thai chilies
1/2 cup neutral oil (such as grapeseed or canola)
1/4 cup Chinese chili flakes (or sub 2-4 Thai chilies)
1/4 cup sugar
1/4 cup fish sauce
1 tbsp shrimp paste (mắm ruốc, optional)
8 beef meatballs (halved, bò viên)
8 slices Vietnamese ham (sliced, chả chiên)
14 oz thick vermicelli (look for the words Bun Bo Hue)
1/4 red onion (thinly sliced)
1 cup banana blossoms (cleaned, trimmed, and sliced)
4 stems sawtooth coriander (ngò gai)
4 sprigs cilantro
4 sprigs Thai basil
4 wedges lime

Steps

Bring a small pot of water to the boil and blanch the oxtails for 5 minutes. Bring a second, larger pot with 8 cups of water to a boil. If you are using an instant pot, just add 8 cups of water to the insert.
Instant Pot directions: add oxtails, lemongrass, shallots, and brisket to the instant pot and cook on high pressure for 45 min, then quick release. Stovetop Directions: Rinse and transfer the oxtails to the second pot along with the lemongrass and shallots. Simmer on low for 3.5 hours. Add the brisket and continue to simmer for another 2 hours for 5.5 hours total. Use a slotted spoon to remove the lemongrass and shallots. Take the oxtail and brisket out and store in a container. Transfer the soup to another container and put everything in the fridge.
While the soup is simmering, mince the lemongrass for the satế and transfer it to a food processor along with the shallot, garlic, and Thai chilies. Pulse into a fine paste.
Heat the oil in a medium saucepan over medium-high heat until it shimmers. Add the satế paste and fry, stirring, just until fragrant, 1 to 2 minutes. Remove from the heat and stir in the chili flakes, sugar, fish sauce, and shrimp paste (if using). Let cool then place in a jar or airtight container. The satế will keep in the fridge for up to several weeks.
Bring a large pot of water to a boil and cook the noodles according to the package directions, usually 10-15 minutes for properly thick vermicelli. Meanwhile, heat up your bowls by filling with hot tap water. In a second saucepan, combine the soup with enough water to make 8 cups then bring to a low simmer. Slice the brisket and place into the soup to reheat, along with the halved meatballs, and sliced ham. When the noodles are done, drain in a colander, and rinse well with cold water and allow 2-3 minutes to dry.
Drain your bowls, then divide the noodles evenly between the bowls and top the noodles with the brisket, beef balls, and ham. Scoop on 1-2 tablespoons of the satế depending on your taste for saltiness and spiciness - you can always add more later.
Ladle on the piping hot broth. Enjoy immediately topped with banana blossoms, sliced onions, sawtooth coriander, cilantro, Thai basil, and lime.