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Vietnamese Bún Bò Huế (Spicy Imperial Beef Noodle Soup with Lemongrass and Fresh Herbs)
The revered imperial noodle soup of Central Vietnam: rich slow-simmered beef broth deeply infused with smashed lemongrass, fiery chili oil, thick round rice vermicelli, and garden herbs.
Prep
25 min
Cook
60 min
Total
85 min
Ingredients
servings
4
- Beef shank with bone700 g
- Lemongrass stalks, bruised and tied4 stalk
- Thick cylindrical rice noodles (bún)350 g
- Fish sauce3 tbsp
- Chili oil with annatto or paprika2 tbsp
- Shallots, peeled3 pc
- Fresh lime wedges1 pc
- Fresh mint, Thai basil, and scallions4 tbsp
- Salt1 tbsp
Preparation Steps
1
Simmer beef shank in 2.5 liters of salted water, skimming foam. Add bruised lemongrass and shallots; simmer on low for 50 minutes until meat is tender.
50 min timer
2
Remove beef shank and slice thinly. Stir fish sauce and fragrant red chili oil into the simmering broth, adjusting seasoning.
5 min timer
3
Cook thick rice noodles, drain, and divide among large soup bowls. Top with sliced beef, ladle over boiling lemongrass broth, and serve with fresh mint, basil, scallions, and lime.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
450
Protein
36g
Carbohydrates
52g
Fat
11g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
