Quick Bun Bo Hue
70% authentic · Vietnamese
A simplified version of the classic Bun Bo Hue, using pre-made broth and fewer cuts of meat for a faster, yet still flavorful, spicy noodle soup experience.
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Ingredients
- Beef broth (low sodium)8 cups
- Pork broth (low sodium)4 cups
- Lemongrass paste2 tbsp
- Shrimp paste (mam ruoc)2 tbsp
- Chili garlic sauce2 tbsp
- Sliced beef (e.g., sirloin)1 lb
- Sliced pork (e.g., pork loin)1/2 lb
- Rice vermicelli noodles (bun)1 lb
- Saltto taste
- Wateras needed
- Scallions1/4 cup
- Cilantro1/4 cup
- Lime wedges4
Steps
- 1
In a large pot, combine beef broth and pork broth. Bring to a simmer.
- 2
Add lemongrass paste, shrimp paste, and chili garlic sauce to the broth. Stir well to combine. Season with salt to taste.
- 3
Add sliced beef and pork to the simmering broth. Cook until the meat is just cooked through, about 3-5 minutes.
- 4
While the broth simmers, cook rice vermicelli noodles according to package directions. Drain and rinse.
- 5
To serve, divide the cooked noodles among four bowls. Ladle the hot broth and meat over the noodles. Garnish with chopped scallions and cilantro. Serve immediately with lime wedges.
