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Bun Bo Hue
Central Vietnamese spicy lemongrass and shrimp paste beef noodle soup — bolder and spicier than pho.
Ingredients
Instructions
Simmer beef shank and pork hock in 2.5L water with lemongrass 2 hours.
Remove meats, slice beef and pull pork.
Strain broth, add shrimp paste, fish sauce and sugar.
Add lemongrass chilli oil for heat and colour.
Cook noodles in boiling water, drain.
Divide noodles and meats between bowls.
Ladle boiling broth over, serve with bean sprouts, banana blossom and fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
