Bún bò Huế

Name: Bún bò Huế
Yield: Serves 2 servings
Ingredients: 9 oz beef shank; 3 pieces pork hock; Lemongrass stalks + ground lemongrass; 1/4 pineapple; 1 onion; 1 tablespoon minced garlic + minced shallots; 1/2 daikon radish (optional); Dry chili paste; Hue shrimp paste; Seasoning; Rice vermicelli; Shredded water spinach, bean sprouts, lime

Mia Le @cook_14155503

Ho Chi Minh city

Quick and easy Bún bò

Mia Le @cook_14155503

Ho Chi Minh city

Quick and easy Bún bò

Saved

Ingredients

Serves 2 servings

9 ozbeef shank
3 piecespork hock
Lemongrass stalks + ground lemongrass
1/4pineapple
1onion
1 tablespoonminced garlic + minced shallots
1/2daikon radish (optional)
Dry chili paste
Hue shrimp paste
Seasoning
Rice vermicelli
Shredded water spinach, bean sprouts, lime

Saved

Steps

1

Blanch the pork hock to remove impurities, then rinse with cold water.
2

Put the pork hock back in the pot and simmer with daikon radish + onion (thickly sliced) + pineapple + bruised and tied lemongrass stalks + a pinch of salt for 30 to 45 minutes.
3

Once the water is boiling, add the beef shank to simmer together.
4

Sauté the minced garlic, shallots, and ground lemongrass until fragrant, then add to the broth.
5

Mix the Hue shrimp paste with warm water, strain, and add to the broth.
6

Season to taste (with bouillon powder, fish sauce, and sugar).
7

Briefly blanch the rice vermicelli and water spinach + bean sprouts in hot water.
8

Place the vermicelli in a bowl, pour the broth over it. For those who like it spicy, add some dry chili paste, squeeze a bit of lime, and enjoy!