Bun Bo Hue (Spicy Beef and Pork Noodle Soup)
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Ingredients
- 500 g beef shin, diced
- 250 g pork belly slices
- 3 lemongrass stalks
- 3 shallots
- 4 garlic cloves
- 20 g fresh ginger
- 2 tbsp chilli oil
- 1 tbsp shrimp paste
- 3 tbsp fish sauce
- 300 g thick rice noodles
- 4 spring onions
- 1 fresh coriander
- 2 lime
Nutrition (per serving)
- Calories
- 821 kcal
- Protein
- 43.5 g
- Carbohydrate
- 72.8 g
- of which sugars
- 3.6 g
- Fat
- 38.5 g
- of which saturates
- 12.6 g
- Fibre
- 4.3 g
- Salt
- 3.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin and pork belly into a large pot, cover with 2 litres of water and bring to the boil, skimming off any scum.
- 2
Bruise the lemongrass stalks with the back of a knife, then add them to the pot with 2 of the shallots (halved) and the garlic. Simmer, covered, for 1 hour until the beef is tender.
- 3
Lift out the pork belly once tender (about 40 minutes) and slice thinly; return the bones to the pot and keep the beef simmering.
- 4
Finely chop the remaining shallot and ginger and fry in a little oil with the shrimp paste and chilli oil for 2 minutes, then stir this paste into the broth with the fish sauce. Simmer for 15 more minutes.
- 5
Cook the thick rice noodles in boiling water according to the pack, then drain and divide between four bowls.
- 6
Slice the beef shin and ladle the hot broth, beef and pork belly over the noodles.
- 7
Scatter with sliced spring onions and coriander and serve with lime wedges to squeeze over.
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