Bún Bò Huế Saigon

Name: Bún Bò Huế Saigon
Total time: 2700 s
Yield: 4 servings
Ingredients: 4.4 lbs beef and pork bones; 4 liters (about 4 quarts) water; 1.1 lbs beef brisket; 0.9 lbs oxtail; 1.1 lbs pork hock; Blood pudding (if you like); 1 stick Vietnamese sausage or pork roll (I made Vietnamese sausage since I couldn't find pork roll in Australia); 1/2 pineapple; 2 large onions; 3.5 oz lemongrass stalks; 3 tablespoons chili paste, chili, pepper, salt, fish sauce, cooking oil, white vinegar; 3 tablespoons fermented shrimp paste; 2.2 lbs thick rice noodles; Shallots, garlic; 2 roasted old ginger roots for 15 minutes

Ngọc Bùi @elbe88

Sydney, State of New South Wales, Australia (Úc)

Today, I'm cooking Bún Bò Huế for the whole family to enjoy! 😍 Being away from Saigon, I miss the taste of Bún Bò Huế so much! 😭😭 We've been in lockdown here in Australia for months, so if I want to eat it, I have to cook it myself! 🤧🤧

Ngọc Bùi @elbe88

Sydney, State of New South Wales, Australia (Úc)

Saved

Ingredients

45 minutes

4 servings

4.4 lbsbeef and pork bones
4 liters(about 4 quarts) water
1.1 lbsbeef brisket
0.9 lbsoxtail
1.1 lbspork hock
Blood pudding (if you like)
1 stickVietnamese sausage or pork roll (I made Vietnamese sausage since I couldn't find pork roll in Australia)
1/2pineapple
2large onions
3.5 ozlemongrass stalks
3 tablespoonschili paste, chili, pepper, salt, fish sauce, cooking oil, white vinegar
3 tablespoonsfermented shrimp paste
2.2 lbsthick rice noodles
Shallots, garlic
2roasted old ginger roots for 15 minutes

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Steps

45 minutes

1

Step 1: Prepare the ingredients
Rinse the beef and pork bones with salt water, then with vinegar water, and rinse thoroughly under water to completely remove the odor. Let them drain. Scrape the hair off the pork hock, clean it, put it in a pot of water, and simmer until the pork skin is translucent, then turn off the heat and remove it. You can add a little salt while boiling.
Crush the lemongrass and ginger, and clean them. Remove the beef, soak it in cold water, then cut it into bite-sized pieces. Mix the fermented shrimp paste with 1/2 cup of water and stir well.
2

Step 2: Marinate all the meats with the following mixture: 2 tablespoons sugar + 1 tablespoon salt + 1/2 tablespoon MSG + 1 tablespoon mixed shrimp paste + 2 tablespoons minced shallots + 2 tablespoons minced garlic + 2 tablespoons minced lemongrass.
3

Step 3: Place a pot on the stove, add 3 lemongrass stalks, 1/2 the ginger, and 1/2 pineapple at the bottom, then add the bones and pork hock. Pour in enough water to cover the meat, cover, and bring to a boil. Once it reaches a rolling boil, reduce the heat to low and let it simmer for a few more minutes, then turn off the heat. Remove the pork hock and soak it in cold water to firm up the meat.
4

Step 4: Season the broth: bring it to a boil and season with the following ratio: 3 tablespoons fish sauce + 2 tablespoons salt + 2 tablespoons sugar + 2 teaspoons MSG + the diluted shrimp paste. If you want the broth to have a nicer color, you can do the following: Add 1.5 tablespoons minced lemongrass + 1 tablespoon minced garlic to hot oil and sauté until fragrant, then add 2-3 tablespoons annatto oil, stir quickly, and turn off the heat. Add this mixture to the simmering broth.
5

Presentation: Blanch the noodles in boiling water, then place them in a bowl, arrange the meat, tendon, sausage, and pork hock on top, sprinkle with some cilantro, and pour the broth over. Serve with shredded water spinach, banana blossom, bean sprouts, herbs, lime, chili, and chili paste...