~865 cal · 70g protein · 44g carbs · 44g fat (estimated, per serving)
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Red-tinged beef noodle soup with lemongrass and herbs
🇻🇳 Huế (Central)
Where Hanoi’s pho is delicate, Huế’s signature soup is unapologetic: a lemongrass-and-chili broth stained red, thick round rice noodles, and the funky depth of fermented shrimp paste. It comes from the old imperial capital and takes no prisoners.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lbs beef shank + a few beef bones
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1 lb thick round rice noodles (bún bò)
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5 stalks lemongrass, bruised
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2 tbsp fermented shrimp paste (mắm ruốc)
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3 tbsp fish sauce
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2 tbsp annatto oil
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to taste chili
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4 shallots
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4 cloves garlic
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a big platter herbs: Thai basil, cilantro, banana blossom, lime, bean sprouts
Instructions
1
Simmer the beef and bones (or mushrooms and kombu) with the lemongrass and shallots in 10 cups water, skimming, 90 minutes (40 for plant).
2
Dissolve the shrimp paste (or soybean paste) in a ladle of broth, let it settle, and stir the clear liquid back in for depth.
3
Season the broth with fish sauce, annatto oil, chili, and salt until it’s bold and glowing red.
4
Slice the beef; cook the thick noodles separately and divide into bowls.
5
Ladle the boiling broth over, add the beef, and serve with the herb platter and lime — everyone tears in their own herbs.
Huế imperial-city tradition.
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🌏 While it simmers — know your destination
📍
Huế (Central). The old imperial city, home of a fierce lemongrass beef soup.
🗺️
Vietnam. A cuisine of broth, herbs, and balance perfected on plastic stools.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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