Hue-Style Spicy Beef and Pork Noodle Soup

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This iconic noodle soup from the former imperial city of Hue in central Vietnam is celebrated for its bold, spicy lemongrass broth tinted red with annatto and loaded with tender beef shank, pork hock, and chewy round rice noodles. Shrimp paste and chili oil give it the deep, funky heat that distinguishes it from milder northern pho. Garnish generously with banana blossom, lime, and fresh herbs for an authentic experience.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 6 gSugar
• 42 gProtein
• 1480 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the broth

• 3 lb beef bones (marrow and knuckle), parboiled 5 minutes and drained
• 2 lb pork neck bones or spareribs
• 1 lb beef shank, in one piece
• 1 lb pork hock, split lengthwise
• 4 stalks fresh lemongrass, trimmed and smashed
• 1 large yellow onion, halved
• 6 cloves garlic, smashed
• 2 tablespoons Vietnamese shrimp paste (mam ruoc)
• 2 tablespoons annatto seeds steeped in 1/2 cup hot oil, then strained
• 1/4 cup fish sauce, plus more to taste
• 3 tablespoons palm sugar (or brown sugar)
• 2 tablespoons kosher salt
• 1 tablespoon whole black peppercorns
• 12 cups water

For the noodles and proteins

• 2 lb fresh or dried thick round rice noodles (bun bo Hue style)
• 8 oz pork blood cake (optional), cubed
• 2 tablespoons sliced scallion whites for garnish
• 1 small white onion, thinly sliced

For the table garnishes

• 1 banana blossom, thinly sliced and soaked in cold water
• 2 cups bean sprouts, rinsed
• 1 cup fresh Thai basil leaves
• 1 cup fresh mint leaves
• 1/2 cup cilantro sprigs
• 2 limes, cut into wedges
• 2 fresh red Thai chilies, thinly sliced
• 3 tablespoons Vietnamese chili garlic sauce (tuong ot)
• 1/2 cup thinly sliced green cabbage or pickled mustard greens

Directions

1. Make the annatto oil: warm 1/2 cup neutral oil in a small saucepan over medium heat, add the annatto seeds, and steep off the heat for 10 minutes until deep red, then strain and reserve the oil.
2. Char the aromatics: using tongs, hold the onion halves cut-side down in a dry skillet over high heat until deeply blackened, about 4 minutes; this adds smoky depth to the broth.
3. Build the broth: in a large stockpot, combine the parboiled beef bones, pork bones, beef shank, pork hock, charred onion, smashed garlic, lemongrass, peppercorns, and 12 cups water. Bring to a boil, skim the foam, then reduce to a gentle simmer and cook uncovered for 2.5 hours, skimming occasionally.
4. Whisk the shrimp paste with 1/2 cup of hot broth in a small bowl until smooth, then stir it back into the pot along with the reserved annatto oil, fish sauce, palm sugar, and salt. Simmer 30 minutes more, then taste and adjust seasoning with more fish sauce or salt for a balanced salty-spicy finish.
5. Remove the beef shank and pork hock; when cool enough to handle, slice the shank against the grain into 1/4-inch pieces and pull the pork hock meat from the bone in large chunks. Strain the broth through a fine sieve into a clean pot and keep at a low simmer.
6. Cook the noodles: bring a large pot of water to a rolling boil, add the rice noodles, and cook according to package directions (3-5 minutes for fresh, 7-9 minutes for dried) until just tender; drain and rinse under cool water to stop the cooking and remove excess starch.
7. If using pork blood cake, gently lower the cubes into the simmering broth for 3-4 minutes to heat through; they should stay tender but hold their shape.
8. Assemble each bowl: place a generous mound of noodles in a warmed bowl, top with sliced beef shank, pork hock meat, a few cubes of blood cake, and a sprinkle of raw sliced onion and scallion whites.
9. Ladle 2 cups of the hot red broth over each bowl and serve immediately with the garnishes arranged on a separate platter so each diner can add banana blossom, herbs, bean sprouts, chilies, lime, and chili sauce to taste.
10. Stir the bowl well before eating so the shrimp paste and chili distribute evenly, and sip the broth alongside the noodles for the full punch of lemongrass and heat.

Cook’s Notes

• For the most authentic flavor, source genuine Vietnamese mam ruoc (shrimp paste); Thaikapi is the closest substitute but use slightly less as it is more pungent.
• If pork blood cake is unavailable, add extra pork hock or a few cubes of congealed pork blood from an Asian market for the traditional texture.
• The broth develops even deeper flavor if made a day ahead; cool, refrigerate, and scrape off the solidified fat before reheating.
• Toast the annatto seeds briefly in the oil before steeping to intensify the red color without bitterness.
• Use banana blossom within a day of purchase and keep slices submerged in water with a splash of lime juice to prevent browning.

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