Bún bò Huế

Name: Bún bò Huế
Total time: 5400 s
Yield: Serves 10 servings
Ingredients: 6.3 quarts water (6 liters); 2.2 pounds beef shank (1 kg); 1.1 pounds oxtail (optional) (1/2 kg); 2.2 pounds pork hock (1 kg); 1.1 pounds pork shank (1/2 kg); 10 stalks lemongrass; 2 large onions; 3 tablespoons salt; 2 tablespoons sugar; 1 –2 tablespoons seasoning powder; 3 –4 tablespoons fish sauce (45–60 ml); 3 tablespoons fermented shrimp paste (mắm ruốc Huế); 1.8 ounces annatto seeds (about 50 grams), sautéed in 4 tablespoons vegetable oil; discard seeds and keep the red oil; Shredded water spinach, banana blossom, Thai basil, mint, bean sprouts, garlic chives, chili, lime, chili oil, dried chili flakes, sawtooth herb (culantro), green onions; Vietnamese pork sausage (chả lụa); Thick fresh rice noodles (bún tươi sợi to)

Hột é @cook_2539554

HCM

Everyone in my family loves noodle soups, so on weekends I often make different kinds. I’ve read many recipes from various sources over time, so I can’t remember exactly where this one came from, but I’ve adjusted it to fit our family’s tastes.

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Ingredients

90 minutes

Serves 10 servings

6.3 quartswater (6 liters)
2.2 poundsbeef shank (1 kg)
1.1 poundsoxtail (optional) (1/2 kg)
2.2 poundspork hock (1 kg)
1.1 poundspork shank (1/2 kg)
10 stalkslemongrass
2large onions
3 tablespoonssalt
2 tablespoonssugar
1–2 tablespoons seasoning powder
3–4 tablespoons fish sauce (45–60 ml)
3 tablespoonsfermented shrimp paste (mắm ruốc Huế)
1.8 ouncesannatto seeds (about 50 grams), sautéed in 4 tablespoons vegetable oil; discard seeds and keep the red oil
Shredded water spinach, banana blossom, Thai basil, mint, bean sprouts, garlic chives, chili, lime, chili oil, dried chili flakes, sawtooth herb (culantro), green onions
Vietnamese pork sausage (chả lụa)
Thick fresh rice noodles (bún tươi sợi to)

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Steps

90 minutes

1

Prepare and thoroughly wash all ingredients, keeping each separate.
2

Bring half a pot of water to a boil. Add all the meat and bones, let it boil, then remove the meat and drain. Rinse the meat and bones with clean water.
3

Place all the meat and bones into a new pot with 6.3 quarts (6 liters) of water. Bring to a boil, then reduce to a simmer and cook until the meat and bones are tender. The meat will cook faster, so remove it first and let it cool, then slice thinly. Continue simmering the bones for about 60 minutes.
4

Peel and cut the onions into wedges. Cut the lemongrass into sections and smash the ends. Add both to the broth.
5

Add all the seasonings and adjust to taste.
6

Simmer until the onions are soft, then add the annatto oil.
7

Blanch the noodles and place them in bowls. Arrange slices of beef shank, pork shank, pork hock, pork sausage, sawtooth herb, chopped green onions, and black pepper on top. Ladle the hot broth over everything.
8

Quickly blanch the vegetables in boiling water.
9

Serve the noodle soup with the blanched vegetables, chili oil, dried chili flakes, and fish sauce on the side.