Bún Bò Huế

(Spicy Beef Noodle Soup)

Ingredients

Proteins & broth

• 4 beef shanks

• 1 lb pork butt shoulder

• 1.5 lb beef bones

• 1 lb country style pork ribs

Aromatics & seasoning

• 8 stalks lemongrass (3 finely minced/blended, 5 bruised for stock)

• 6–8 cloves garlic, minced

• 1 whole shallot, minced

• 3 whole onions (2 for broth, 1 for topping if desired)

• 3‑inch piece ginger

• 5 red Thai chiles

• 1 small red pineapple, cut into 3 chunks

• 1 tbsp paprika

• 3 tbsp salt (plus more to taste)

• 1 tsp sugar

• 2 tbsp cayenne pepper

• 2 tbsp red pepper flakes

• 4–6 tbsp habaNANO hot sauce or seasoning (see notes below)

• 4 tbsp fish sauce

• 2 tbsp shrimp paste (mam ruoc), dissolved in a bit of hot water if you prefer

• Annatto seeds

Oil & noodles

• 14 tbsp canola oil (for sauté and annatto oil)

• Bun Bo Hue noodles (dried or fresh)

Garnish

• Green onions, thinly sliced

• Bean sprouts

• Lime wedges

• Extra chili peppers

• Extra habaNANO for serving

Where habaNANO goes

• 2–3 tbsp in the lemongrass chili sauté

• 1–2 tbsp directly into the broth for baseline heat

• Extra at the table for individual bowls

Instructions

1. Clean and parboil the meat

• Soak all meat (beef shanks, pork butt, beef bones, pork ribs) in a big pot with ice cold water for 30 minutes.

• Drain, then add fresh cold water and the ginger (lightly smashed). Bring to a boil; once boiling, discard this first broth and rinse the meat thoroughly.

2. Start the main broth

• Wash your pot and return the cleaned meat.

• Fill with water until the meat is just covered. Add the 5 bruised lemongrass stalks, 1 tbsp salt, and the pineapple chunks.

• Bring to a boil, then reduce to a simmer. Skim any foam or impurities that rise to the top.

3. Simmer and pull the meats

• Simmer for about 1.5 hours, then remove the beef shanks and immediately blanch them in ice cold water. Refrigerate so they firm up for slicing.

• After about 1.5–2 hours of total simmering time, remove the pork butt and country style ribs once they are tender. Let cool, then slice or shred for serving.

• Keep the bones and remaining broth simmering gently while you work on the aromatics.

4. Make the lemongrass–habaNANO chili sauté

• In a wok or large pan, heat 8–10 tbsp of canola oil over medium heat.

• Add the minced garlic and shallot. Sauté until fragrant and lightly golden.

• Add the 3 minced/blended lemongrass stalks and cook a few more minutes until aromatic.

• Add paprika, cayenne pepper, red pepper flakes, and the 5 chopped red Thai chiles. Stir and let the spices bloom in the oil for 1–2 minutes.

• Stir in 2–3 tbsp habaNANO (start with 2 tbsp for a solid spicy base; go to 3 tbsp for a hotter pot). Simmer gently for another 1–2 minutes, then turn off the heat.

5. Season the broth

• When the main pot is at a gentle boil, add the lemongrass–habaNANO chili sauté into the broth, stirring well so the colored oil and aromatics distribute evenly.

• Add shrimp paste and fish sauce. Taste and adjust with more salt or a bit more sugar if needed to balance.

• Let the broth continue to stew another 2–3 hours total, keeping the heat low so it stays clear but develops depth.

6. Make the annatto oil

• In a small pan, heat 4 tbsp canola oil over medium.

• Add 2 tbsp annatto seeds and cook, stirring, until the oil turns a deep red. Do not let the seeds burn.

• Strain out the seeds and add the red annatto oil to the broth. Stir to combine.

7. Final heat adjustment with habaNANO

• Taste the broth. Add another 1–2 tbsp habaNANO directly to the pot if you want a bolder, signature heat.

• Adjust salt, fish sauce, and sugar until the broth is balanced: savory, spicy, a little funky from shrimp paste, and aromatic from lemongrass.

8. Cook the noodles

• While the broth finishes, boil your Bun Bo Hue noodles according to package instructions.

• Add a bit of oil and salt to the noodle water to prevent sticking and lightly season.

• Drain and rinse briefly under warm water to stop cooking if needed.

9. Slice meats and assemble

• Thinly slice the chilled beef shank across the grain.

• Slice or shred the pork butt and ribs.

• Place cooked noodles into bowls, then top with assorted meats.

10. Serve

• Ladle the hot, spicy broth over the noodles and meats.

• Garnish with green onions, bean sprouts, lime, and extra chili peppers.

• Serve habaNANO on the side so everyone can add more heat and flavor to their own bowl.