Bún Bò Huế – Vietnamese Spicy Beef Noodle Soup

1kg beef bones (e.g. marrow or knuckle)
400g beef brisket or beef shank
2 stalks lemongrass, bashed
1 onion, halved
1 thumb-sized piece ginger, sliced (skin on)
2 tablespoons shrimp paste
Rice vermicelli noodles (bún)
Bean sprouts
Fresh coriander leaves
Fresh mint leaves
Fresh red chillies, sliced
Lime wedges

Aromatic

75ml vegetable oil
1 tablespoon chilli powder
½ teaspoon turmeric
½ teaspoon cumin powder
Pinch saffron, crushed
2 shallots, finely sliced
3 garlic cloves, finely chopped

Chilli Saté Paste

100ml vegetable oil
4–5 dried red chillies, soaked and finely chopped
1 stalk lemongrass, very finely sliced
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 teaspoon sugar
½ teaspoon salt
1 teaspoon chilli powder
1 tablespoon fish sauce

PREPARATION

1. Place the beef bones into a pot of water. Bring to the boil and boil for 2–3 minutes to remove impurities. Drain, rinse thoroughly and return to the pot with fresh cold water.
2. Bring back to the boil, then add lemongrass, onion and ginger. Add the beef brisket or shank. Reduce to a simmer and cook gently for 2–3 hours (or overnight for deeper flavour).

COOKING

1. Remove the beef, allow to cool and refrigerate for at least 1 hour before slicing thinly.
2. Strain the broth and return to a clean pot. Mix shrimp paste with a little water until smooth, then stir into the broth. Adjust seasoning to taste.
3. To make the aromatic oil, heat vegetable oil over medium heat. Add chilli powder, turmeric, cumin and saffron. Stir until fragrant. Add shallots and garlic, cooking carefully for 3–5 minutes until infused but not burnt. Pour the oil mixture into the broth and simmer for 5–10 minutes.
4. For the chilli saté paste, heat vegetable oil over medium heat. Add soaked dried chillies and cook for 2–3 minutes. Add lemongrass, shallot and garlic. Cook until fragrant, adding extra oil if needed. Stir in sugar, salt, chilli powder and fish sauce. Remove and store in an airtight jar if not using immediately.
5. Cook rice vermicelli noodles according to packet instructions and place into serving bowls.
6. Ladle hot broth over the noodles. Top with thinly sliced beef, bean sprouts, coriander, mint, sliced chillies and lime wedges.
7. Spoon over chilli saté paste to taste and serve immediately.

School of Wok Tips

• Always blanch and clean your bones first to ensure a clear broth.
• Leaving ginger skin on enhances depth of flavour.
• Refrigerating the beef before slicing makes it easier to cut thinly.
• The chilli saté paste keeps in the fridge for up to 2–3 months and elevates many dishes.

FAQs

What makes Bún Bò Huế different from pho?
Bún Bò Huế has a spicier, more aromatic broth with lemongrass and chilli oil, whereas pho is more subtle and star anise-forward.

Can I skip the shrimp paste?
Shrimp paste adds essential savoury depth. If omitted, the broth will be less complex.

Is the chilli saté the same as peanut satay sauce?
No. Vietnamese saté (S-A-T-E) is a spicy chilli paste, not a peanut sauce.