Bun Bo Hue – Spicy Noodle Soup Recipe

Blanch bones

Place beef shank, pork hock, and optional dried beef in a large stockpot. Cover with cold water (about 5 liters). Bring to a vigorous boil for 8–10 minutes to remove impurities. Skim scum that rises. Drain everything into a colander and rinse bones and pot under hot water to remove remaining scum.

Wipe the pot clean. Return blanched bones to the pot and refill with 5 liters fresh water.

Char onion and ginger

While the bones are in the cold water, char the halved onion and ginger chunk over an open flame, under the broiler, or in a dry skillet until blackened in spots (about 6–8 minutes). This adds smoky depth. Set aside.

Toast whole spices

In a dry skillet over medium heat, toast star anise, cinnamon stick, cardamom, and cloves for 2–3 minutes until aromatic. If using sichuan peppercorns, add for 30 seconds. Lightly crush with a mortar and pestle or in a spice bag.

Add the charred onion and ginger, toasted spices, smashed lemongrass stalks, and galangal to the pot with the bones. Bring to a gentle simmer (not a rolling boil) and cook uncovered for 2.5 to 3 hours to extract flavor. Skim any fat or scum occasionally, especially in the first hour.

After 1.5–2 hours, remove pork hock and set aside to cool. Continue simmering beef shank until very tender. If using dried beef shank or oxtail, monitor doneness and remove when tender.

Prepare aromatics

In a skillet, heat neutral oil over medium. Add annatto seeds and steep for 2–3 minutes until oil turns bright orange-red. Strain seeds and reserve the annatto oil. In the same pan, add 1 tbs of the annatto oil, then sauté shallots and garlic until softened and fragrant, about 4–5 minutes.

Add soaked dried chilies (drained and roughly chopped), chili paste, ground coriander, black pepper, and shrimp paste (if using). Fry together, stirring, for 3–4 minutes to meld flavors. Transfer mixture to a blender or mortar and pestle and pulse to a coarse paste. Adjust salt or a bit of fish sauce if needed. Reserve 2–3 tbs of the pigment oil for finishing the bowls.

Strain the broth through a fine-mesh sieve into a clean pot to remove solids and spices. Return to a gentle simmer. Taste and season with fish sauce (about 4 tbs), rock/palm sugar, and salt. Add 2–3 tbs of the prepared chili paste into the simmering broth and stir to combine. Simmer 10–15 minutes to let flavors marry. Adjust seasoning: more fish sauce for saltiness, sugar for balance, or chili paste for heat.

Shred or thinly slice the cooled pork hock and beef shank. If using congealed pork blood, slice and warm gently in the broth for a few minutes before serving.

Bring a separate large pot of water to a rolling boil. Briefly blanch the rice noodles (bun bo hue noodles) 20–40 seconds until heated through but not falling apart (follow package instructions). Drain and divide noodles among serving bowls.

Arrange shredded pork, sliced beef, and optional blood cake atop the noodles. Ladle very hot broth over the bowl to warm the proteins and cook any thin slices. Spoon a little reserved annatto oil and an extra dollop of chili paste over each bowl for color and heat.

Top each bowl with bean sprouts, Thai basil, sawtooth herb (or cilantro), sliced red shallot, chopped green onions, and sliced bird's eye chilies as desired. Serve lime wedges, hoisin, and sambal on the side so diners can customize.

Serve immediately while broth is very hot. Leftover broth refrigerates up to 3 days (fat will congeal on top—skim before reheating).