Bun Bo Hue Recipe
Spicy Beef broth flavored with lemon grass and chilies served with pork patties, sliced beef brisket, and thick rice noodles
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Ingredients
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Broth
Meat Patties and Beef
Noodles and Garnishes
Method
Prepare the Broth
- 1
Prepare Beef Bones
Rinse the beef bones under cold water and place them in a large pot. Cover with 3 liters of water and bring to a boil. This helps to remove impurities. After boiling for 10 minutes, discard the water and rinse the bones again.
- 2
Simmer Broth
In the same pot, add the cleaned beef bones back in, 3 liters of fresh water, lemongrass (lightly smashed), shallots (peeled and halved), ginger (sliced), chili paste, fish sauce, salt, sugar, and cilantro stems. Bring to a boil, reduce to a simmer, and cook for 2-3 hours.
- 3
Strain Broth
Once the broth is flavorful and aromatic, strain the liquid through a fine mesh sieve into another pot, discarding solids. Taste and adjust seasoning if necessary.
Prepare Meat Patties and Beef
- 4
- 5
Cook Pork Patties
In a skillet over medium heat, cook the pork patties until browned on both sides and cooked through, about 5-7 minutes. Remove and set aside.
- 6
Prepare Beef Brisket
In the same pot as the broth, add the beef brisket during the last 30 minutes of the broth cooking time. Cook until tender, then remove and slice thinly.
Assemble the Dish
- 7
Cook Rice Noodles
In a separate pot, boil water and cook the thick rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- 8
Serve Bun Bo Hue
In a bowl, place a serving of rice noodles, top with sliced beef brisket, and pork patties. Ladle hot broth over the top. Garnish with lime wedges, sliced red chilies, fresh cilantro leaves, and chopped green onions.