Footscray-Style Bún Bò Huế
A fragrant, spicy Central Vietnamese noodle soup packed with tender beef, lemongrass, and thick rice noodles, perfected in Melbourne's vibrant west.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Large stockpot
- •Fine mesh sieve
- •Ladle
- •Tongs
- •Heatproof bowls
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 620 kcal
Instructions
- 1
Place beef shin and pork neck into a large stockpot and cover with cold water.
- 2
Bring to a rapid boil for 5 minutes, then drain and rinse the meats thoroughly under cold running water.
- 3
Return cleaned meats to the pot, add bruised lemongrass and 3 litres of fresh water, then bring to a gentle simmer.
- 4
Simmer gently for 60 minutes, skimming any surface foam until the meats are tender.
- 5
Remove pork and beef, slice meat into bite-sized pieces, and set aside covered.
- 6
Heat annatto oil in a frypan and fry minced garlic, shallots, and chilli flakes until fragrant and brightly coloured.
- 7
Pour the strained shrimp paste liquid and fried aromatics into the stockpot with fish sauce and simmer for 15 minutes.
- 8
Cook the thick rice noodles in a separate pot of boiling water according to packet instructions, then drain well.
- 9
Divide the noodles into warm serving bowls and arrange the sliced beef and pork over the top.
- 10
Ladle the piping hot, vibrant broth over the noodles and meat.
- 11
Garnish immediately with fresh coriander, mint sprigs, and crunchy bean sprouts.
Chef's tips
Diluting the fermented shrimp paste in warm water lets the gritty sediment settle so you only pour in the clear, deeply savoury liquid. Cook the noodles separately so the broth remains clear and vibrant red.
Ingredient substitutions
- mắm ruốc (fermented shrimp paste) → extra 2 tbsp fish sauce with a dash of soy sauce
- annatto oil → 1 tbsp neutral oil mixed with 1 tsp mild paprika
- thick bún noodles → thick dried rice vermicelli or udon noodles
Storage
Store the cooled broth and cooked meat separately in airtight containers in the fridge for up to 3 days.
Reheating
Bring the broth to a rolling boil in a saucepan, add the meat slices to heat through, and pour over freshly cooked noodles.
Common mistakes to avoid
- •Boiling the broth violently instead of simmering, which turns the stock cloudy.
- •Dumping raw shrimp paste directly into the broth without straining out sediment.
Serving suggestions
Cooked Footscray-Style Bún Bò Huế?
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