Bún Bò Hue - Spicy Vietnamese Noodle Soup

While pho is the quiet, clear diplomat among Vietnamese soups, bún bò hue is the spirited older sister. Originating from the ancient imperial city of Hue in central Vietnam, it is characterized by its deep red, lemongrass-infused broth, which gets its heat from a chili and oil sauce. Thick, round rice noodles soak up the rich broth, and a topping of lime, fresh herbs, and bean sprouts cuts through the richness. It simmers for a long time, but the reward is a bowl of true depth.

• Cuisine: Vietnam
• Time: 1.5-2 hours
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Blanch the beef and marrow bones in boiling water for a couple of minutes, drain the water, and rinse the bones clean. This results in a clearer broth.
2. Place the bones in a large pot with fresh water, crushed lemongrass stalks, a piece of fresh ginger, and an onion. Let it simmer gently for at least an hour.
3. Briefly sauté garlic and chopped chili in neutral oil to create an aromatic, red chili oil.
4. Stir the chili oil into the broth and season the soup strongly with fish sauce, a little shrimp paste, and a touch of sugar to achieve a spicy, salty, and well-rounded balance.
5. Slice the cooked meat thinly and keep it warm in the soup.
6. Cook the round rice noodles separately according to package directions, rinse them, and divide them among deep bowls.
7. Ladle the steaming hot soup and meat over the noodles.
8. Top with thinly sliced onion, fresh herbs, bean sprouts, and lime wedges just before serving.

Tips

• The soup should be more intense and spicier than regular pho – that's its whole identity, so don't be shy with the chili and lemongrass.
• Always cook the noodles separately. If you cook them in the broth, the soup will become starchy and cloudy.
• Shrimp paste (m?m ru?c) provides authentic umami. Use a small amount and taste as you go, as it is very potent.
• Place extra chili, lime, and a mountain of herbs on the table so each guest can adjust the spiciness to their liking.