Bun Bo Hue
A bold, complex Central Vietnamese noodle soup built on a lemongrass- and shrimp-paste-scented pork and beef broth, served with round rice vermicelli, sliced beef shank, and a vivid chili oil. Plan ahead: the broth simmers for 2 hours.
Ingredients
- 3 lbs pork neck bones or pork trotters, blanched
- 1.5 lbs beef shank (cross-cut)
- 4 lemongrass stalks, bruised, halved
- 2 tbsp fermented shrimp paste (mam ruoc; find at Asian grocery stores)
- 1/4 cup fish sauce
- 2 tbsp granulated sugar
- 2 tsp salt
- 2 tbsp annatto seeds (achiote) or 2 tbsp vegetable oil for color
- 2 tbsp dried red chili flakes (or Korean gochugaru)
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 4 shallots, minced
- 1 lb round rice vermicelli noodles (bun bo hue size, about 3mm thick), soaked, drained
- 4 green onions, thinly sliced
- 2 cups fresh bean sprouts
- 2 limes, cut into wedges
- 2 cups fresh herb mix (perilla, mint, banana blossom, or any combination)
Instructions
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1
Blanch the 3 lbs blanched pork neck bones or pork trotters: place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse both the bones and the pot thoroughly under cold water. This removes impurities and ensures a clear broth.
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2
Return the cleaned pork bones and 1.5 lbs beef shank (cross-cut) to the pot. Add 4 quarts of cold water and the 4 bruised, halved lemongrass stalks. Bring to a boil, skimming any foam that rises. Reduce to a gentle simmer.
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3
Mix 2 tbsp fermented shrimp paste (mam ruoc; find at Asian grocery stores) with 1/4 cup hot water until dissolved, then strain through a fine sieve into the pot. Add 1/4 cup fish sauce, 2 tbsp granulated sugar, and 2 tsp salt. Simmer uncovered for at least 90 minutes until the beef shank is fork-tender. Check that beef reaches an internal temperature of 160 degrees F (71 degrees C) and is fully cooked through.
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4
While the broth simmers, make the chili oil: in a small saucepan, heat 1/4 cup vegetable oil over medium heat. Add 6 minced garlic cloves and 4 minced shallots and cook for 2 minutes until softened. Add 2 tbsp dried red chili flakes (or Korean gochugaru) and 2 tbsp annatto seeds (achiote) or 2 tbsp vegetable oil for color and cook for 1 minute more until fragrant. Remove from heat and set aside.
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5
Remove the beef shank from the broth. Let it cool slightly, then slice thinly against the grain. Remove and discard the lemongrass. Taste the broth and adjust with more fish sauce or salt as needed.
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6
Cook the 1 lb round rice vermicelli noodles (bun bo hue size, about 3mm thick) according to package instructions, usually 3 to 5 minutes in boiling water, until tender but still have a slight chew. Drain and rinse with cold water.
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7
To serve, divide the noodles among deep bowls. Arrange sliced beef shank on top. Ladle the hot broth over everything. Spoon a teaspoon of chili oil over each bowl. Garnish with 4 thinly sliced green onions and serve with 2 cups fresh bean sprouts, 2 cups fresh herb mix (perilla, mint, banana blossom, or any combination), and 2 cut into wedges limes wedges on the side for guests to add as desired.