Bun Bo Hue (Spicy Lemongrass Beef Noodle Soup)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 120 min · Beef · dairy-free, high-protein
534 cal
35g protein
58g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb beef shank
- 5 oz thick round rice noodles (bun bo)
- 2 lemongrass stalks, bruised
- 1/2 tbsp fermented shrimp paste (mam ruoc)
- 1 tbsp annatto oil
- 1 1/2 tbsp fish sauce
- 1 tbsp chili-lemongrass paste
- 1 onion, halved
- to serve lime wedges and herbs
- 1 cup bean sprouts
Method (tap to check — screen stays awake)
- Parboil beef shank 5 minutes, drain, and rinse.
- Add shank, lemongrass, and onion to a pot with 3 quarts water and simmer gently for at least 1.5 hours, up to 2, until the shank is tender enough to slice.
- Dissolve shrimp paste in a ladle of broth, strain, and stir back in with fish sauce and annatto oil.
- Stir in chili-lemongrass paste to taste and keep the broth at a gentle simmer.
- Cook the thick rice noodles in boiling water 6-8 minutes, drain, and divide among bowls.
- Slice the beef and lay over the noodles, then ladle hot broth on top.
- Serve with bean sprouts, herbs, and lime.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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