Bun Bo Hue (Spicy Lemongrass Beef Noodle Soup)

Vietnamese · 60 min · Beef · dairy-free, high-protein

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Ingredients

• 1.5 lb beef shank
• 10 oz thick round rice noodles (bun bo)
• 4 lemongrass stalks, bruised
• 1 tbsp fermented shrimp paste (mam ruoc)
• 2 tbsp annatto oil
• 3 tbsp fish sauce
• 2 tbsp chili-lemongrass paste
• 1 onion, halved
• to serve lime wedges and herbs
• 2 cups bean sprouts

Method

1. Parboil beef shank 5 minutes, drain, and rinse.
2. Add shank, lemongrass, and onion to a pot with 3 quarts water and simmer 35 minutes until tender.
3. Dissolve shrimp paste in a ladle of broth, strain, and stir back in with fish sauce and annatto oil.
4. Stir in chili-lemongrass paste to taste and keep the broth at a gentle simmer.
5. Cook the thick rice noodles in boiling water 6-8 minutes, drain, and divide among bowls.
6. Slice the beef and lay over the noodles, then ladle hot broth on top.
7. Serve with bean sprouts, herbs, and lime.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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