Bun Bo Hue Soup

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PREP TIME: 1 hour
SERVES: 6 to 8
TOTAL COOKING TIME: 9 hours
INGREDIENTS
  • 5 lbs Beef Bones
  • 1 lb Beef Tendons
  • 2 Tbsp Candy Rocks
  • 5 Spicy Leaves
  • 1 Tbsp Kosher Salt
  • 1 Tsp Bun Bo Hue Soup Base
  • 4 Stems Lemon Grass
  • ½ Tbsp Gia Vi Bun Bo Hue Chili Mix
  • 1 Jar (7 oz) Instant Bun Bo Hue Paste
  • 4 Vidalia Sweet Onion, Divided
  • 1 Tbsp Gia Vi Bun Bo Hue Soup Seasoning
  • 1 Tsp Black Pepper
  • 1 Tbsp Lemon Grass Powder
  • 1 Tbsp Crush Red Pepper
  • ¼ Cup Fish Sauce
  • Bean Sprouts
  • Fresh Basil
  • Bun Bo Hue Jiangxi Rice Stick Noodles
  • 1 Bunch Scallion Heads
  • 2 Tbsp Candy Rocks
DIRECTIONS
  • Clean and wash beef bones. Remove excess fat
  • Using a large soup pot, fill 2/3 of pot with cold water and slowly bring to boil.
  • Add Candy Rocks, Kosher Salt, beef bones to pot.
  • Clean, wash lemon grass. Cut lemon grass into 1 inch long slices. Split pieces in halves
  • Using a small frying pan, add 1 Tbsp vegetable oil over medium heat. Fry lemon grass for 2 minutes. Add lemon grass to Pot of Soup
  • Clean Scallion. Cut scallion head into 1 inch in length pieces. Add to Pot of Soup
  • Peel Sweet Onion. Cut onion into thin slices.
  • When Pot of Soup boils, lower heat to Low. Add Instant Bun Bo Hue Soup Paste, Bun Bo Hue Soup, Lemon Grass Powder, Beef Bouillon Powder, Sweet Onion, Fish Sauce, Red Pepper, Black Pepper
  • Cook over low heat for 8 hours.
  • Serve Bun Bo Hue Soup with Bun Bo Hue Jiangxi Rice Stick Noodles, lime, Bean Sprouts and Fresh Basil, sliced sweet onion
NOTE: For a healthier bun bo hue soup
  • Remove beef bones from soup when finished cooking. When beef is cooled off, remove all bones and discard
  • When Bun Bo Hue soup is cooled off, store broth in refrigerator overnight to get the pork fat to congeal. After 24 hours, remove excess fat from broth.
  • Reheat soup over medium heat until boil. Serve Bun Bo Hue soup as described in Step 10
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