Bún Bò Huế

Name: Bún Bò Huế
Total time: 10800 s
Yield: Serves 10 servings
Ingredients: 4.4 lbs beef marrow bones (2 kg); 2.2 lbs beef bones (1 kg); 2.2 lbs beef shank (1 kg); 1/2 pork hock (upper part); 20 pieces Vietnamese pork sausage (chả cây); 7 oz Vietnamese pork or beef sausage (chả lụa or chả bò) (200 g); 3.5 oz raw pork paste (giò sống) (100 g); 10.5 oz crab meat (300 g); 4.4 lbs round rice noodles (bún) (2 kg); lemongrass, garlic, chili peppers, yellow onion, annatto oil, and seasonings; Huế-style fermented shrimp paste (mắm ruốc Huế); mixed fresh herbs, banana blossom, water spinach, bean sprouts, Vietnamese coriander (rau răm), green onions

Nguyễn Lê Hồng Hạnh @cook_4076575

Alongside other classic dishes from Huế like bánh bột lọc, bánh ram ít, bánh khoái, and bánh nậm, you can't forget Bún Bò Huế, a noodle soup rich with the unique flavor of Huế-style fermented shrimp paste.

Nguyễn Lê Hồng Hạnh @cook_4076575

Saved

Ingredients

3 hours

Serves 10 servings

4.4 lbsbeef marrow bones (2 kg)
2.2 lbsbeef bones (1 kg)
2.2 lbsbeef shank (1 kg)
1/2pork hock (upper part)
20 piecesVietnamese pork sausage (chả cây)
7 ozVietnamese pork or beef sausage (chả lụa or chả bò) (200 g)
3.5 ozraw pork paste (giò sống) (100 g)
10.5 ozcrab meat (300 g)
4.4 lbsround rice noodles (bún) (2 kg)
lemongrass, garlic, chili peppers, yellow onion, annatto oil, and seasonings
Huế-style fermented shrimp paste (mắm ruốc Huế)
mixed fresh herbs, banana blossom, water spinach, bean sprouts, Vietnamese coriander (rau răm), green onions

Saved

Steps

3 hours

1

Rinse the beef marrow bones thoroughly. Blanch them in boiling water to remove any odor, then rinse with cold water. Place the bones in a large pot with the beef bones, smashed yellow onion, and smashed lemongrass stalks. Simmer for 2 hours. Season with bouillon powder, salt, and rock sugar.
2

Rinse the beef shank and add it to the broth to cook until done. Once cooked, transfer the beef to a bowl of cold water to keep it firm and crisp.
3

In a bowl, mix 3 tablespoons of fermented shrimp paste with a little water and stir until dissolved. Let it settle, then pour the clear liquid into a small pot. Bring to a boil, then let it settle again and use only the clear liquid.
4

Combine the crab meat with the raw pork paste in a bowl. Season with fish sauce, sugar, pepper, and finely chopped onion to taste. Mix well, then pound or knead until sticky. If the crab meat doesn't have roe, add a little annatto oil for color.
5

Shape the crab mixture into small balls and add them to the simmering broth.
6

Peel and finely chop the garlic. Finely chop the lemongrass and chili peppers.
7

Heat annatto oil in a pan. When hot, add the garlic and lemongrass. Then add the chopped chili and sauté.
8

Slice the cooked beef shank. Peel the Vietnamese pork sausage (chả cây) and slice. Slice the Vietnamese pork or beef sausage (chả lụa or chả bò) as well.
9

Add the strained fermented shrimp paste to the broth, then add the sautéed chili mixture. Adjust the seasoning to taste.
10

Finely chop the green onions and Vietnamese coriander. Thinly slice the yellow onion for garnish.
11

Wash all the fresh herbs thoroughly.
12

Shred the banana blossom and water spinach, and rinse the bean sprouts.
13

Place the cooked rice noodles in serving bowls.
14

Arrange the sliced beef shank, Vietnamese pork sausage, pork or beef sausage, and crab balls on top of the noodles.
15

Ladle the hot broth over the noodles, add pieces of pork hock, and top with Vietnamese coriander, green onions, and sliced onion.
16

Serve with a plate of fresh herbs on the side.
17

Serve with a small bowl of chili satay for those who like it spicy.