Best Bun Bo Hue Spicy Hue Style Noodle Soup With Lemongrass Recipes

Bun Bo Hue (Spicy Hue Style Noodle Soup With Lemongrass) image

Provided by guppymo

Time 3h20m

Yield 1 bowl, 6 serving(s)

Number Of Ingredients 17

1 lb ham hock
6 stalks lemongrass, crushed and sliced thin
2 tablespoons nuoc nam
1 teaspoon sugar
1 teaspoon sea salt
2 teaspoons shrimp paste (mam ruoc)
1 teaspoon black pepper
4 ounces boneless sirloin
4 ounces boneless pork loin
16 ounces rice noodles, cooked
1 cup bean sprouts
4 sprigs Thai holy basil (regular basil ok)
4 sprigs of fresh mint
4 sprigs fresh cilantro
4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
4 -8 fresh Thai red chili peppers (optional)
1 lime, cut into quarters

Steps:

Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
Strain the broth, reserving ham hocks if you desire them.
Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
Thinly slice meats into small pieces.
To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.

Nutrition Facts : Calories 351.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 23.8, Sodium 1017.4, Carbohydrate 66.4, Fiber 2, Sugar 1.8, Protein 11.3

Vietnamese Hue Noodle Soup - Bun Bo Hue image

Provided by PalatablePastime

Categories Ham

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ham hock
6 stalks lemongrass, crushed and sliced thin
2 tablespoons nuoc nam
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon black pepper
4 ounces boneless sirloin
4 ounces boneless pork loin
16 ounces rice noodles, cooked
1 cup bean sprouts
4 sprigs Thai holy basil (regular basil ok)
4 sprigs of fresh mint
4 sprigs fresh cilantro
4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
4 -8 fresh Thai red chili peppers (amount optional)
1 lime, cut into quarters

Steps:

Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
Strain the broth, reserving ham hocks if you desire them.
Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
Thinly slice meats into small pieces.
To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.