Vietnamese Hue Noodle Soup - Bun Bo Hue

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“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!”
READY IN:
2hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
  2. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
  3. Strain the broth, reserving ham hocks if you desire them.
  4. 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.
  5. Thinly slice meats into small pieces.
  6. 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.

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