Bún Bò Huế

🧂 Ingredients

• 1.5 kg Beef bones (marrow bones or knuckle bones recommended)(For a richer broth, use a mix of marrow bones and knuckle bones.)
• 500 g Beef shank(Cut into 2-inch pieces.)
• 1 whole Pork hock(About 500-700g, cut into large chunks.)
• 6-8 stalks Lemongrass stalks(Trim tough outer layers, cut into 3-inch sections.)
• 2 tbsp Vietnamese shrimp paste (mắm ruốc)(Dilute with 1/4 cup water before adding to the broth.)
• 2 tbsp Annatto seeds(For color and mild flavor.)
• 1-2 tbsp Dried chilies(Adjust to spice preference. Can substitute with chili flakes.)
• 3 cloves Garlic(Minced.)
• 1 medium Shallots(Finely chopped.)
• 3 tbsp Vegetable oil
• 200 g Pork blood cubes (optional)(Pre-cooked and cubed. If using, add during the last 15 minutes of simmering.)
• to taste Fish sauce
• to taste Sugar
• to taste Salt
• 500 g Bún bò Huế noodles (round rice vermicelli)(Fresh or dried. If dried, prepare according to package instructions.)
• for garnish Banana blossom(Thinly sliced and soaked in salted water.)
• for garnish Vietnamese coriander (rau răm)(Fresh leaves, roughly chopped.)
• for garnish Mint leaves(Fresh leaves.)
• for garnish Bean sprouts(Fresh.)
• for garnish Lime wedges
• for garnish Chili peppers(Thinly sliced, optional.)

👨‍🍳 Instructions

1. 1

   Prepare the broth base: Rinse the beef bones thoroughly under cold water. Place them in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 5-10 minutes to blanch and remove impurities. Drain the bones and rinse them under cold water again. Clean the stockpot.

   ⏱️ 15 minutes
2. 2

   Simmer the broth: Return the blanched bones to the clean stockpot. Add the beef shank and pork hock. Cover with about 4-5 liters of fresh cold water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any scum that rises to the surface during the first hour. Simmer, partially covered, for at least 3.5 hours, or until the meats are tender and the broth is rich.

   ⏱️ 3 hours 30 minutes
3. 3

   Prepare aromatics: While the broth simmers, prepare the lemongrass. Bruise the cut sections by hitting them with the back of a knife or a rolling pin to release their oils. Add the bruised lemongrass to the simmering broth during the last 1.5 hours of cooking.

   ⏱️ 10 minutes prep, added during step 2
4. 4

   Infuse shrimp paste: In a small bowl, dilute the shrimp paste with 1/4 cup of water. Stir well. Add this mixture to the broth during the last hour of simmering. Stir to combine.

   ⏱️ 5 minutes prep, added during step 2
5. 5

   Make the Sate chili oil: In a small saucepan, heat the vegetable oil over medium heat. Add the annatto seeds and cook for 1-2 minutes until the oil turns a vibrant red. Strain out the seeds, leaving the colored oil. In the same saucepan (or a clean one), add a little more oil if needed. Sauté the minced shallots and garlic until fragrant and lightly golden, about 2-3 minutes. Add the dried chilies and cook for another minute until fragrant. Be careful not to burn. Remove from heat.

   ⏱️ 15 minutes
6. 6

   Finish the broth: Once the meats are tender, carefully remove the beef shank and pork hock from the pot. Let them cool slightly, then slice the beef shank thinly against the grain. Shred or chop the pork hock meat into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and lemongrass solids. Season the broth generously with fish sauce, sugar, and salt to taste. The flavor should be savory, slightly sweet, and spicy. Add the prepared Sate chili oil (start with 1-2 tbsp and add more to taste) to the broth for color and heat. If using pork blood cubes, add them to the broth now and simmer gently for 15 minutes until heated through.

   ⏱️ 30 minutes
7. 7

   Prepare noodles and garnishes: Cook the Bún bò Huế noodles according to package directions. Drain and rinse briefly under cold water. Prepare all garnishes: thinly slice banana blossom, chop herbs, wash bean sprouts. Arrange sliced meats, banana blossom, herbs, and bean sprouts on a platter.

   ⏱️ 15 minutes
8. 8

   Assemble and serve: Ladle hot broth into individual serving bowls. Add a portion of cooked noodles to each bowl. Top with slices of beef shank and pieces of pork hock (and blood cubes, if used). Serve immediately with the platter of garnishes, lime wedges, and extra chili on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a clearer broth, ensure you skim diligently during the first hour of simmering.
• ✓The 'funky' flavor comes from the shrimp paste; don't skip it, but adjust the amount to your preference.
• ✓The Sate chili oil adds both color and heat. Taste and adjust the amount added to the broth.
• ✓Round rice noodles are traditional for Bún Bò Huế. If unavailable, use thick rice vermicelli.
• ✓Pork blood cubes are a traditional element, but can be omitted if preferred.

🔄 Variations

• For a milder version, reduce the amount of dried chilies and Sate oil.
• Add sliced pork belly or other cuts of beef for variety.
• Serve with a side of fermented shrimp paste for an extra layer of umami.

🥗 Nutrition

Per serving