Cooking Bun Bo Hue using Por Kwan Bo Hue Vietnamese Spicy Beef Flavor Paste

Bun Bo Hue is a Vietnamese soup that is lesser known than its cousin pho, but just as delicious. Bun Bo Hue literally translates as ‘beef noodle soup from Hue’, paying homage to the city of its conception (you guessed it: Hue in Vietnam).

Bun Bo Hue is an ultra-popular rice noodle dish in Vietnam, and it’s chock full of vermicelli noodles, sliced beef and a spicy, salty, umami-laden broth. ( Source : Marion's Kitchen Website)

The recipe is taken from Marion's Kichen Website with modification, using Por Kwan Bo Hue Vietnamese Spicy Beef Flavor Paste as the replacement of shrimp paste & cube bun bo hue seasoning.  1 spoonfull of paste is for 3 cups of broth.  

(Picture : Marion's Kitchen  Website)

Ingredients : 

400g (14 oz) dried round rice vermicelli noodles*
Vietnamese mint, to serve
bean shoots, to serve
fresh red chilli, thinly sliced, to serve
spring onions (scallions), thinly sliced, to serve
fresh coriander (cilantro), roughly chopped, to serve
crispy fried shallots, to serve
lime wedges, to serve

Broth:
2 pig’s trotters, halved (get your butcher to do this)
600g (1 lb 5 oz) oxtail pieces
1 large brown onion, unpeeled, halved
4 lemongrass stalks, smashed, tied with string
8cm-piece (just over 3”) ginger, unpeeled, sliced
3 tsp salt
500g (1 lb 1 oz) piece beef shin, or thick slices of osso bucco
1 tbsp shrimp paste, or to taste*
2 pieces bun bo hue seasoning*   (Aneka Market : Por Kwan Bo Hue Flavor Paste, already has shrimp paste in it)
1 tbsp fish sauce, or to taste

How to make it, please check this youtube video :