Bún Bò Huế

Name: Bún Bò Huế
Total time: 7200 s
Yield: Serves 10 servings
Ingredients: 3 1/3 lbs beef (such as shank, tendon, brisket, etc.); 2 packets Bún Bò Huế seasoning powder (if you’re not using beef bones for the broth); Shallots: whole and finely minced; Minced garlic; 3 yellow onions: 2 whole, 1 halved and thinly sliced; 1 pineapple, peeled; 4 stalks lemongrass, smashed; 1/2 cup fermented shrimp paste (mắm ruốc); 10 pieces Vietnamese pork sausage (chả Huế); 4 1/2 lbs thick rice vermicelli noodles (bún); Herbs for garnish: scallions, culantro, Vietnamese coriander

Huỳnh Phát @HuynhPhat69

This is a traditional specialty dish from Central Vietnam. Over the years, each region and cook has put their own spin on the recipe. This was my first time making it, and I used only beef instead of pork hock. If you’ve never tried making it, give it a shot—it’s a fun experience! Just be prepared to work up a sweat while cooking this dish.

Huỳnh Phát @HuynhPhat69

Saved

Ingredients

Over 2 hours

Serves 10 servings

3 1/3 lbsbeef (such as shank, tendon, brisket, etc.)
2 packetsBún Bò Huế seasoning powder (if you’re not using beef bones for the broth)
1 large piece of ginger, unpeeled, sliced lengthwise
Shallots: whole and finely minced
Minced garlic
3yellow onions: 2 whole, 1 halved and thinly sliced
1pineapple, peeled
4 stalkslemongrass, smashed
1/2 cupfermented shrimp paste (mắm ruốc)
10 piecesVietnamese pork sausage (chả Huế)
4 1/2 lbsthick rice vermicelli noodles (bún)
Herbs for garnish: scallions, culantro, Vietnamese coriander
Vegetables to serve: shredded water spinach, shredded cabbage, banana blossom, Vietnamese balm, bean sprouts, lime, etc
Seasonings: cooking oil, rock sugar, chicken bouillon powder, MSG, paprika, annatto oil, fish sauce, black pepper, vinegar, salt, Thai chili peppers, chili saté, etc

Saved

Steps

Over 2 hours

1

Fill a pot with water. Add 1 tablespoon salt and 2 tablespoons vinegar. Add all the beef (uncut) and boil for about 2 minutes. Skim off any foam that rises to the top to keep the broth clear. Remove the beef, soak it in cold water, and rinse thoroughly.
2

Mix together: 2 tablespoons fermented shrimp paste, 2 tablespoons minced shallots, 2 tablespoons minced garlic, 1 tablespoon cooking oil, and 2 tablespoons fish sauce. Stir well and use this mixture to marinate the beef for 30–60 minutes.
3

While the beef marinates, roast the ginger, 5 whole shallots, and 2 whole onions in the oven for about 15 minutes until golden. Roast the onions for about 20 minutes.
4

Once the beef is marinated, heat a pan with a little oil. When hot, quickly sear the beef on all sides until browned, then remove from the pan.
5

In a large pot, add 17 cups water (about 4 liters) and bring to a boil. Add the roasted ginger, shallots, onions, and 4 stalks of smashed lemongrass (tied together for easy removal later). When the water starts to boil, add all the beef. Simmer gently over medium-low heat for about 60 minutes, skimming off any foam to keep the broth clear.
6

In a pan, sauté minced shallots, garlic, and lemongrass with oil. Add 2 tablespoons chili saté, 4 tablespoons annatto oil, and 2 tablespoons paprika. Cook until fragrant, then pour this mixture into the simmering broth along with the pineapple. Continue to simmer on low heat. Mix 1/2 cup water with 2 tablespoons fermented shrimp paste, let the sediment settle, and add the clear liquid to the broth.
7

When the beef is tender, remove it from the pot. Also remove the ginger, onions, lemongrass, and pineapple from the broth. Season the broth with 1 piece of rock sugar, 2 tablespoons fish sauce, 1/2 tablespoon chicken bouillon powder, 1 teaspoon MSG, and 2 packets Bún Bò Huế seasoning powder, adjusting to taste.
8

Thinly slice the beef and arrange with Vietnamese pork sausage (chả Huế) on a plate. Prepare a small bowl of fish sauce with sliced Thai chili peppers for dipping.
9

Prepare the vegetables for serving. Thinly slice the onion, finely chop Vietnamese coriander and culantro for garnishing the bowls.
10

To serve, place vegetables in a bowl, blanch the noodles in hot water, and add to the bowl. Top with sliced beef, pour over the hot broth, add a spoonful of chili saté, sprinkle with herbs, and enjoy with Vietnamese pork sausage (chả Huế).