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Bun Bo Hue (Classic)
Traditional dish · Vietnamese
A rich and spicy Vietnamese noodle soup originating from the city of Hue, known for its complex broth, tender beef, and vibrant toppings.
Ingredients
- Beef shank1 lb
- Pork hock1 lb
- Pork blood cubes8 oz
- Lemongrass stalks5 stalks
- Annatto seeds2 tbsp
- Shrimp paste (mam ruoc)3 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 hock in water for 10 minutes to parboil. Drain and rinse. Discard the water.
- 2
In a large pot, combine parboiled beef shank, pork hock, 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 the aromatics: bruise lemongrass stalks and cut into 3-inch pieces. Mince garlic and shallots.
- 4
In a small pan, heat oil and toast annatto seeds until the color is released. Strain and discard seeds. This is annatto oil.
- 5
In a separate bowl, mix shrimp 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 shrimp 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. Add pork blood cubes and cook until firm.
- 9
Remove beef shank and pork hock from the broth. Let cool slightly, then slice thinly. Discard lemongrass pieces.
- 10
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 11
To serve, place a portion of noodles in a bowl. Top with sliced beef shank, pork hock, and pork blood. Ladle the hot broth over the noodles and meat. Garnish with chopped scallions, cilantro, and serve with banana blossom, bean sprouts, and lime wedges on the side.
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