A central Vietnamese noodle soup from Hue, building spicy beef broth around lemongrass and rice noodles for a bowl that lands hot, meaty, and sharp.
35 min prep 150 min cook
Keeps the screen on · step-by-step guide · built-in timer
Simmer the beef shank with lemongrass and onion over low heat for 2 hours.
Remove and slice the meat, then strain the broth.
Boil the broth with hot chili pepper, fish sauce, and shrimp paste.
Boil the rice noodles separately according to the package directions so the soup does not turn cloudy.
Divide the noodles, sliced meat, and hot broth among bowls.
💡 Tip: Simmer the broth with lemongrass for a long time so the soup's characteristic aroma becomes pronounced.
🍽️ Serving suggestion: Top with fresh herbs and serve hot with lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
32
g protein
45
g carbs
13
g fat
1.1g
Sugar
1.4g
Fiber
679.5mg
Sodium
0.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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