Spicy Beef & Pork Noodle Soup- “Bun Bo Hue” Recipe

Bun Bo Hue, Pho’s sexier, red headed sister! If you like Pho, this soup is basically its spicier twin (more savory, hot & tangy).

This dish is simply translated as Beef Noodle Soup from Hue, what’s not in the translation is that it’s actually a pork & beef broth with both pork and beef meat.

It’s a super yummy and spicy soup that originates from Hue (the capital of Vietnam in under the Nguyen Dynasty in the early 1800's) and is a super rare treat whenever I can find or have it! There's a reason why it's not on many menus at many Vientamese restaurants- it takes quite a bit of time to prep, cook, and can be a tricky dish to make.

The broth is spicy but also sweet & sour from the addition of pineapple & daikons in the broth. The unique red color comes from the red chili oil and from the spicy sate sauce which is made from blending up some chili peppers, lemongrass, garlic and other aromatics cooked in oil.

INGREDIENTS
1.5-2 lb beef brisket
1 lb oxtail (optional)
3 lb pork hocks or feet
3/4 lb beef tendon (optional)

BROTH BASE

3/4 pot of water
6 stalks lemongrass outer grass removed & roots smashed (tied together)
1 yellow or white onion
Pineapple core and 1 piece of pineapple (about 1/2 lb)
Daikon (about 1/2 lb)
2 tbs salt
3 tbs sugar
2 tbs veggie powder
3 tbs fish sauce

1 bag of large round vermicelli noodles

RED ANNOTO OIL

1/4 cup light olive oil

3 tsp anatto seeds

3 tbs shallots minced

3 tbs garlic minced

SATE CHILI OIL

See recipe -here-

PREPARATION

1. Clean and brush off all meat & tendon from any bone fragments, scrape all pig skins from any dirt.

2. Boil meat in pot of water with 2 tbs vinegar, 2 tbs salt to clean all meat and tendons. Let boil for 5 min and then drain and rinse off.

3. Rinse and clean pot and fill half pot of water and add lemongrass, onion, pineapple, daikon, salt, sugar, veggie powder, fish sauce.

4. Add all meat and tendons and let come to a boil. Once it comes to a boil reduce immediately to a slow simmer and let simmer for 1 hour without a lid on. Skim off any impurities from the pot and discard.

5. After 1 hour you can put the lid on. Let boil for 2-4 hours, when pork & briskett is done (about 2 hours) then remove from pot. When cool enough to handle, cut the brisket thinly and set aside in a smaller pot with some of the broth to keep meat moist. Tendons will cook longer, when cooked, then place into a bowl or tupperware and cover.

6. Boil noodles according to directions on packet, rinse, strain and set aside.

7. Make annato oil: Heat up oil, add annato seeds and stir until deep red color stains the oil, then remove the seeds. Then add garlic and onion and fry until browned and set aside.

6. Before serving add the annoto oil and assemble boils:

In a small pot boil up some broth with sliced briskett, hock, and tendon

In each bowl, add noodles, a couple pieces of pork hock, tendon.

Add some scallions, cilantro, and mint for garnishing

Ladle enough broth over the noodles and meat and serve hot with a side of lime or lemons and sate sauce.