Bun bo hue (spicy noodle soup)
TM6 TM5 TM31

Bun bo hue (spicy noodle soup)

3.9 (9 ratings)

Ingredients

Stock

  • 400 g oxtail pieces (5-6 cm - see Tips)
  • 450 - 550 g pork rashers, rind removed and meat cut into halves
  • 4 stalks fresh lemongrass, white part only, bruised and cut into halves; green part reserved for later use
  • 1 brown onion (approx. 120 g), cut into halves
  • 2 tsp shrimp paste (see Tips)
  • 1 tbsp salt
  • 900 - 1000 g water, plus extra as needed (approx. 300-400 g)

Soup

  • 100 g fresh bean sprouts, to serve
  • 100 - 150 g purple cabbage, cut into thin slices, to serve
  • 2 spring onions/shallots, cut into thin slices on the diagonal, to serve
  • 8 sprigs fresh coriander, leaves only, to serve
  • 6 sprigs fresh Thai basil, leaves only, to serve
  • 1 fresh long red chilli, trimmed, deseeded if preferred and cut into thin slices, to serve
  • 1 white onion (approx. 150 g), cut into thin slices
  • water and boiling water, for soaking, plus extra as required to top up stock
  • 200 g flat rice stick noodles
  • 30 g oil
  • 2 tsp annatto seeds (see Tips)
  • 70 g eschalot
  • 3 garlic cloves
  • 3 tsp dried chilli flakes
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar (2 cm cube)

Nutrition
per 1 portion
Calories
2890.6 kJ / 688.3 kcal
Protein
29.7 g
Carbohydrates
17.7 g
Fat
56 g
Saturated Fat
20.6 g
Fibre
4.4 g
Sodium
2524.5 mg

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