Bun Bo Hue with Crab Paste
85% authentic · Vietnamese
A regional variation of Bun Bo Hue that incorporates the savory depth of Vietnamese crab paste (mam ruoc), adding a distinct umami layer to the spicy broth.
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Ingredients
- Beef shank1 lb
- Pork shoulder1 lb
- Lemongrass stalks5 stalks
- Annatto seeds2 tbsp
- Vietnamese crab paste (mam ruoc)4 tbsp
- Chili paste (sate)2 tbsp
- Garlic4 cloves
- Shallots2
- Rice vermicelli noodles (bun)1 lb
- Saltto taste
- Water12 cups
- Banana blossom1/2
- Bean sprouts1 cup
- Thai basil1/2 cup
- Lime wedges4
- Scallions1/4 cup
- Cilantro1/4 cup
Steps
- 1
Boil beef shank and pork shoulder in water for 10 minutes to parboil. Drain and rinse. Discard the water.
- 2
In a large pot, combine parboiled beef shank, pork shoulder, 12 cups of fresh water, and salt. Bring to a boil, then simmer for at least 2 hours until the meats are tender.
- 3
Prepare aromatics: bruise lemongrass stalks and cut into 3-inch pieces. Mince garlic and shallots.
- 4
Make annatto oil: heat oil and toast annatto seeds until color is released. Strain and discard seeds.
- 5
In a separate bowl, mix Vietnamese crab paste with 1/2 cup of water. Strain to remove solids.
- 6
In a large pot, sauté minced garlic and shallots until fragrant. Add chili paste and stir for 1 minute.
- 7
Add the strained crab paste mixture, bruised lemongrass, and annatto oil to the pot. Stir well.
- 8
Pour the beef and pork broth into the aromatic mixture. Bring to a simmer. Remove beef shank and pork shoulder. Let cool slightly, then slice thinly. Discard lemongrass pieces.
- 9
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 10
To serve, place noodles in a bowl. Top with sliced beef and pork. Ladle the hot broth over. Garnish with scallions, cilantro, and serve with banana blossom, bean sprouts, and lime wedges on the side.
