Bún Bò Huế

Name: Bún Bò Huế
Total time: 7200 s
Yield: Serves 18 servings
Ingredients: 2.2 lbs beef shank with tendon (1 kg); 1 pork hock with tendon; 7 oz fresh lemongrass stalks, smashed (200 g); 3.5 oz thinly sliced lemongrass (100 g); 1/2 cup chicken bouillon powder (Knorr or similar) (about 60 g); 1/2 cup rock sugar (about 100 g); 1/2 cup annatto oil (about 120 ml); 1/4 cup salt (about 60 g); 1/4 cup fish sauce (about 60 ml); 1/4 cup Hue-style fermented shrimp paste (mam ruoc) (about 60 ml); 1/4 cup finely chopped chili peppers (about 30 g); 1 small daikon radish; 1 onion, garlic, chili, whole black peppercorns, sesame oil; Shredded banana blossom, Vietnamese coriander (rau ram), green onions, lime, chili, and rice vermicelli noodles (bún); 1 large 10-quart pot (about 10 liters); You can adjust the seasonings to taste and serving size

NgaDung Dang @cook_4425324

Because I love eating this dish on cold winter days, I’ve cooked it many times and have improved the recipe. Now my Bún Bò Huế is more delicious, so I want to share it with you.

NgaDung Dang @cook_4425324

Because I love eating this dish on cold winter days, I’ve cooked it many times and have improved the recipe. Now my Bún Bò Huế is more delicious, so I want to share it with you.

Saved

Ingredients

2 hours

Serves 18 servings

2.2 lbsbeef shank with tendon (1 kg)
1pork hock with tendon
7 ozfresh lemongrass stalks, smashed (200 g)
3.5 ozthinly sliced lemongrass (100 g)
1/2 cupchicken bouillon powder (Knorr or similar) (about 60 g)
1/2 cuprock sugar (about 100 g)
1/2 cupannatto oil (about 120 ml)
1/4 cupsalt (about 60 g)
1/4 cupfish sauce (about 60 ml)
1/4 cupHue-style fermented shrimp paste (mam ruoc) (about 60 ml)
1/4 cupfinely chopped chili peppers (about 30 g)
1small daikon radish
1onion, garlic, chili, whole black peppercorns, sesame oil
Shredded banana blossom, Vietnamese coriander (rau ram), green onions, lime, chili, and rice vermicelli noodles (bún)
1large 10-quart pot (about 10 liters)
You can adjust the seasonings to taste and serving size

Saved

Steps

2 hours

1

Clean the beef shank and pork hock, then blanch in boiling water with salt for 15 minutes. Remove and rinse under cold water. In a pot, add half the water, smashed lemongrass, and whole peppercorns. Bring to a simmer, then add the beef shank, 1/2 teaspoon salt, and 1/2 teaspoon bouillon powder. Simmer, skimming off any foam, until the beef is just cooked through. Remove, rinse with cold water, slice thinly, and cover. Strain the broth for a clear soup.
2

While simmering the beef, use another pot to cook the pork hock with 1 tablespoon salt, 1 tablespoon rock sugar, and 1 tablespoon bouillon powder. Simmer and skim off any foam until the pork hock is just cooked. Remove, rinse with cold water, slice thinly, and arrange with the beef. Also strain the pork broth for clarity.
3

Soak the shredded banana blossom in a little vinegar to keep it white.
4

While simmering, make the chili sate: Sauté onion, garlic, lemongrass, chopped chili, chili powder, annatto oil, and sesame oil until fragrant. Add a pinch of salt and sugar to taste. Remove the sautéed lemongrass and chili, reserving the annatto oil.
5

Mix the Hue-style shrimp paste with 1 cup cold water, stir to dissolve, then bring to a boil for a few minutes. Skim off any solids and set aside the clear liquid.
6

After straining both broths, combine them in one pot and bring to a rolling boil. Add chopped daikon, salt, rock sugar, fish sauce, shrimp paste liquid, bouillon powder, and adjust seasoning to taste. Add annatto oil for color and aroma.
7

Blanch the rice vermicelli noodles, place in bowls, top with sliced meats, and ladle hot broth over. You can also briefly dip the meat in the hot broth before serving. Top with chili sate, fresh chili, Vietnamese coriander, banana blossom, green onions, and black pepper, then pour hot broth over everything.
8

When serving, add lime, chili, black pepper, chili sate, banana blossom, shrimp paste, and enjoy while hot. Good luck!