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Le Chaudron recipe

Bun bo Hue

Spicy Vietnamese lemongrass beef noodle soup

⏱ 120 minServes 4Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)beef shank
  • 500 g (18 oz)pork hock
  • 300 g (11 oz)Vietnamese blood sausageor regular blood sausage
  • 500 g (18 oz)round rice noodlesbun bo Hue
  • 3lemongrass stalks
  • 3cm (1½ in) fresh ginger
  • 5 clovesgarlic
  • 2yellow onions
  • 3 tbspshrimp pastemam ruoc
  • 3 tbspchili-lemongrass pastesa te tom
  • 3 L (12½ cups)water
  • 3 tbspnước mắm
  • 2 tbsppalm sugar
  • 1large bunch of fresh cilantro
  • 1bunch of Vietnamese mint
  • 1bunch of Thai basil
  • 200 g (7 oz)bean sprouts
  • 3limes
  • 5fresh bird's eye chilies
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) beef shank
  • 500 g (18 oz) pork hock
  • 300 g (11 oz) Vietnamese blood sausage or regular blood sausage
  • 500 g (18 oz) round rice noodles bun bo Hue
  • 3 lemongrass stalks
  • 3 cm (1½ in) fresh ginger
  • 5 cloves garlic
  • 2 yellow onions
  • 3 tbsp shrimp paste mam ruoc
  • 3 tbsp chili-lemongrass paste sa te tom
  • 3 L (12½ cups) water
  • 3 tbsp nước mắm
  • 2 tbsp palm sugar
  • 1 large bunch of fresh cilantro
  • 1 bunch of Vietnamese mint
  • 1 bunch of Thai basil
  • 200 g (7 oz) bean sprouts
  • 3 limes
  • 5 fresh bird's eye chilies
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large stockpot (6 L / 6 qt)1 large fine-mesh strainer1 fine-mesh strainer1 wok or skillet for the flavor paste1 sharp chef’s knifeBlack peppercorns

03 — Method

  1. Bun bo Hue is the signature soup of the imperial city of HUẾ in central Vietnam. Its spicy, red lemongrass broth sets it apart from the milder pho of Hanoi.
  2. Blanch the 1 kg (2¼ lb) beef shank and 500 g (1 lb 2 oz) pork hock in boiling water for 10 minutes to remove impurities. Rinse the meat under cold water and put it back in the clean, very large 6 L (6 qt) pot for a clear broth.
  3. Cover the meat with the 3 L (3 qt) cold water and bring to a gentle simmer over medium heat. Skim off the foam regularly. Add 1 yellow onion, halved and charred over a flame.
  4. Bruise the 3 lemongrass stalks with a pestle or the flat of a knife. Cut into 5 cm (2 in) pieces and add to the broth with the peeled, sliced fresh ginger.
  5. Simmer the broth 2 HOURS over low heat until the meat is tender and the flavors deep. Slow cooking is ESSENTIAL.
  6. Make the flavor paste: heat 3 tbsp oil in the wok over medium heat. Sweat the other chopped onion and the garlic for 3 minutes. Stir in the shrimp paste, chili-lemongrass paste and palm sugar and cook 5 minutes.
  7. Strain the broth through a fine sieve and return it to a simmer. Stir in the flavor paste and fish sauce. Take out the meat and slice it 5 mm (¼ in) thick.
  8. Boil the round rice noodles 5 minutes in a large pot, then rinse in ice water. Assemble in large bowls: noodles, sliced meat, sliced blood sausage, piping-hot broth, fresh herbs, bean sprouts, lime and chili.

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CategoryMain dishes