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Le Chaudron recipe
Bun bo Hue épicé
Spicy bun bo Hue
⏱ 60 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)beef shank
2stalks of lemongrass, bruised
2 tbspshrimp paste
1 tablespoonchili powder
4 tbspfish sauce (nuoc mam)
400 g (14 oz)thick rice noodles
3scallions, sliced
- 800 g (28 oz) beef shank
- 2 stalks of lemongrass, bruised
- 2 tbsp shrimp paste
- 1 tablespoon chili powder
- 4 tbsp fish sauce (nuoc mam)
- 400 g (14 oz) thick rice noodles
- 3 scallions, sliced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the beef shank in a stockpot of cold water with the lemongrass and bring to a simmer, skimming often.
- Cover and simmer gently for 40 minutes.
- Dissolve the shrimp paste and chili powder in a ladle of broth and stir back in.
- Season with fish sauce and adjust to taste.
- Cook the noodles in boiling water for 6 minutes and divide among deep bowls.
- Top with sliced beef, ladle over the hot broth and garnish with scallions.
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