Bún Bò Huế, Vietnamese Huế-style Beef Noodle Soup, is, to me, one of the most complex and time-consuming noodle soups to make from scratch, but the results are incredible. If you look up “labor of love,” Bún Bò Huế would be at the top of the search results. Beefy and lemongrass-y BBH bowls are a beautiful balance of spicy, savory, sour, and slightly sweet flavors.
I revisited the recipe I posted 15 years ago and decided to make a few tweaks to help save some time from the long and laborious process, while also incorporating some enhancements I’ve learned along the way over the past decade and a half of cooking. I do have shortcut BBH recipes available, but they just don’t compare to the real deal! I’m excited to finally share what I think is the perfect BBH recipe that’s mom-approved and restaurant quality with all of you!
Noodle soups like BBH are awesome because once the broth, meats, and garnishes are prepared, everyone can customize their bowl with endless options based on personal preference. Picky eaters can stick with safe choices like beef and steamed pork, while the more adventurous eaters can load up their bowls with delicious pork blood and pork feet. My girls aren’t into pork feet, so I saved a little money and skipped them this time.
Broth Ingredients:
6 quarts water
6 pounds beef bones, parboiled
2.5 pounds beef shank
1.5 pounds pork leg
1/2 cup fish sauce
1/4 cup salt
2 tablespoons shrimp paste (use more if desired)
2 cups hot water
5 lemongrass stems, bruised 2 onions
2 yellow onions
6 ounces daikon
1/4 pineapple blended
2 ounces rock sugar
2 tablespoons annatto seed oil
1 tablespoon MSG
Chili Sate Oil Ingredients:
1 cup annatto seed oil
1/2 cup minced garlic
1/2 cup minced lemongrass
1/4 cup minced shallots
1/4 cup chili flakes
4 Thai chilies, chopped
1 tablespoon shrimp paste or fish sauce
1 teaspoon sugar
Annatto Seed Oil Ingredients:
1.5 cup neutral oil
1/3 cup annatto seeds
Other Protein Options:
2 cha lua (steamed pork)
1 huyet (congealed pork blood)
Accompaniments:
thick rice vermicelli noodles
cilantro
onions, thinly sliced
lime/lemons, quartered
bean sprouts
banana blossom, thinly sliced
perilla leaves
cabbage, shredded
Thai chilies
Steps:
Prepare Shrimp Paste Liquid – Add shrimp paste and hot water to a bowl and stir until dissolved. Let sit for 30 minutes to 2 hours. Strain through a fine mesh strainer or cheesecloth and set aside.
Make Broth – Add 6 quarts fresh water to the stockpot. Add beef bones, beef shank, pork leg, lemongrass, onions, garlic, daikon, cinnamon stick, cloves, whole black pepper, rock sugar, salt, MSG, and pineapple. Bring to a gentle boil, then reduce to a low simmer. Skim impurities frequently during the first 30 to 45 minutes. Simmer for about 2.5 hours, or until the beef shank and pork leg become tender. Remove the beef shank and pork leg once they reach about 195 to 200°F and set aside. Add the strained shrimp paste liquid and fish sauce to the broth and continue simmering another 45 minutes to 1 hour. Taste and adjust seasoning if needed. Add a few tablespoons of sate near the end for color and aroma.
Make Annatto Seed Oil – Add oil and annatto seeds to a saucepan over low to medium-low heat. Let seeds gently sizzle for 4 to 6 minutes, stirring occasionally, until the oil becomes deep orange-red. Strain and reserve the oil.
Make Sate – In a saucepan, add annatto oil, garlic, shallots, and lemongrass. Cook over low heat for about 8 to 10 minutes until fragrant and softened. Add shrimp paste and sugar and continue cooking for 1 minute. Stir in chili flakes and chopped Thai chiles and cook another 1 to 2 minutes. Stir in chili oil and remove from heat.
Prepare Bún Bò Huế Bowl – For each bowl, add 6 to 8 ounces noodles and top with sliced beef shank, pork leg, cha lua, and pork blood cubes. Ladle boiling broth over the noodles and meats. Top with 1 to 2 teaspoons sate. Garnish with cilantro and thinly sliced onions. Serve with shredded cabbage, banana blossom, lime, onion slices, herbs, and extra sate on the side.
Tips:
- For an easier recipe, check out my Instant Pot BBH recipe.
- Use any meats you like, even thinly sliced beef and meatballs.
- To save even more time, you can opt to buy store bought chili sate and BBH noodles from the refrigerator noodle section at your local Asian grocery store.
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