With the help of Grandma and my aunts these past couple of years, I’ve learned how to prepare almost every noodle soup that I giddily slurped as a child and hungrily craved as an adult. Grandma taught me how to tame pho bo and bo kho from her home kitchen, while my aunts showed me the ins and outs of bun rieu and hu tieu through detailed emails and patient telephone calls.
I’ve amassed quite a repertoire of recipes on this site over the years, preserving a small piece of family history in the process and guaranteeing that all future cravings are swiftly satisfied.
Most recently, Grandma and I tackled bun bo Hue, a complex and heady beef noodle soup scented with lemongrass, packed with pork trotters, and littered with congealed pigs’ blood.
While the city of Hue is known for its spicy fare, Grandma’s version of the former imperial capital’s famous noodle soup is quite tame because she’s needed to refine and adjust it over time to placate the palates of her American-born, spice-averse grandchildren. What can I say? My cousins and I were weak when it came to heat when we were younger.
The most magical part of making bun bo Hue happens around hour three when the beef, pork, and lemongrass broth is transformed into the familiar fiery orange soup. Grandma uses a sizzling mixture of vegetable oil, scallions, fish sauce, and paprika to impart the broth with its characteristically bright hue and rich, umami flavor. Never in a million years would I have guessed that a jar of paprika resided in Grandma’s cupboard for this very recipe.
A heavy dose of fermented shrimp paste, along with a touch of sugar and salt, add the finishing touches to the broth. The soup is ready to be served when the slices of beef and the pigs’ feet are both perfectly tender, after approximately 4 hours total.
For broth
- 2.5 pounds pigs’ feet, cut into chunks
- 2.5 pounds beef shank
- 2 1/2 tablespoons salt, separated
- 9 stalks lemongrass
- 1/4 cup vegetable oil
- 1 bunch scallions, white parts only, halved lengthwise
- 2 tablespoons paprika
- 1/2 cup fish sauce
- 3 tablespoons fermented shrimp paste
- 1 tablespoon monosodium glutamate, optional
- 1/2 tablespoon sugar
For garnish and noodles
- 1/2 pound congealed pork blood
- White onions, thinly sliced into half-moons
- Cilantro, chopped
- Bun Bo Hue noodles
To prepare the broth, begin by cleaning the pigs’ feet under running water to remove any bits of bone debris that the butcher left behind. Don’t forget to run your fingers beneath the skin where unsightly debris may have gotten trapped.
Place the cleaned pigs’ feet and beef shank in a large stockpot filled with enough water to submerge them and bring to a boil. The shank and feet are full of impurities, so once the water comes to a boil, dump it out and collect the feet and shank in a colander.
