Vietnamese Bun Bo Hue (Spicy Beef Noodle Soup)

This Vietnamese beef noodle soup is a flavorful and hearty dish that is perfect for a cold day. The broth is made with beef bones, lemongrass, galangal, onion, carrot, celery, garlic, and ginger. The noodles are cooked in the broth and then topped with beef, vegetables, and herbs. The soup is served hot and is sure to warm you up from the inside out.

Bun bo Hue is a Vietnamese beef noodle soup that originated in the city of Hue in central Vietnam. The soup is made with a beef bone broth that is flavored with lemongrass, galangal, onion, carrot, celery, garlic, and ginger. The noodles are typically made from rice and are cooked in the broth. The soup is then topped with beef, vegetables, and herbs. Bun bo Hue is a popular dish in Vietnam and is often served as a breakfast or lunch meal. The soup is also a popular street food and can be found at many street vendors throughout Vietnam.

Prep time: 30 | Cook time: 240 | Serves: 4

Ingredients

• 1 pound beef bones
• 1 stalk lemongrass, cut into 2-inch pieces
• 1 thumb-sized piece of galangal, sliced
• 1 onion, sliced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. In a large pot or Dutch oven, combine the beef bones, lemongrass, galangal, onion, carrot, celery, garlic, and ginger.
2. Cover with water and bring to a boil.
3. Reduce heat to low and simmer for 4 hours.
4. Strain the broth and discard the solids.
5. Return the broth to the pot and add the noodles.
6. Bring to a boil and cook for 5 minutes, or until the noodles are tender.
7. Add the beef and vegetables and cook for an additional 5 minutes.
8. Stir in the herbs and serve.

Why It Works

• The beef bones provide a rich flavor to the broth.
• The lemongrass, galangal, onion, carrot, celery, garlic, and ginger add a complex flavor to the broth.
• The noodles add a chewy texture to the soup.
• The beef, vegetables, and herbs add a variety of flavors and textures to the soup.