Vietnamese Hue Noodle Soup - Bun Bo Hue

Name: Vietnamese Hue Noodle Soup - Bun Bo Hue
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 1 lb ham hock; 6 stalks lemongrass, crushed and sliced thin; 2 tablespoons nuoc nam; 1 teaspoon sugar; 1 teaspoon sea salt; 1 teaspoon black pepper; 4 ounces boneless sirloin; 4 ounces boneless pork loin; 16 ounces rice noodles, cooked; 1 cup bean sprouts; 4 sprigs Thai holy basil (regular basil ok); 4 sprigs of fresh mint; 4 sprigs fresh cilantro; 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce; 4 -8 fresh Thai red chili peppers (amount optional); 1 lime, cut into quarters

Submitted by PalatablePastime

"My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!"

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Ready In:: 2hrs 25mins
Ingredients:: 16
Serves:: 4

ingredients

1 lb ham hock
6 stalks lemongrass, crushed and sliced thin
2 tablespoons nuoc nam
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon black pepper
4 ounces boneless sirloin
4 ounces boneless pork loin
16 ounces rice noodles, cooked
1 cup bean sprouts
4 sprigs Thai holy basil (regular basil ok)
4 sprigs of fresh mint
4 sprigs fresh cilantro
4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
4 -8 fresh Thai red chili peppers (amount optional)
1 lime, cut into quarters

directions

Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
Strain the broth, reserving ham hocks if you desire them.
Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
Thinly slice meats into small pieces.
To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.

Questions & Replies

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Reviews

I love soup and I love this recipe. I could not find ham hocks in the local supermarket so I used beef shank cross-cut instead. The broth was so flavorful, full-bodied and so clear. My parents and my sister were so suprised of my newly developed talent. Thank you for sharing your recipe.

Peter Pan
How do you claim it's Bun Bo (beef noodle) when there's no beef?

snoweymonkey
not that great

goodCookbadCook
Sue, I have been looking for a receipe like this for a long time - since 1977 when I had the pleasure of lunch at a friend's house. But I don't believe they used ham or mint. Are there variations to this receipe?

David Rimmer

Tweaks

I love soup and I love this recipe. I could not find ham hocks in the local supermarket so I used beef shank cross-cut instead. The broth was so flavorful, full-bodied and so clear. My parents and my sister were so suprised of my newly developed talent. Thank you for sharing your recipe.

Peter Pan

RECIPE SUBMITTED BY

PalatablePastime

Cincinnati

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com

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