Entree: Vietnam – Hoi An / Da Nang – Bun Bo Hue (Spicy lemongrass-scented beef and pork noodle soup with thick rice noodles)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 1 lb (450 g) beef shank, cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) pork hock (pork knuckle), halved
- 8 oz (225 g) pork shoulder, large pieces (optional, for extra richness)
- 8 oz (225 g) congealed pork blood, cut into 1/2-inch (1 cm) cubes (optional)
- 1 lb (450 g) thick round rice noodles (bún bò Huế)
- 8 cups (1.9 L) beef or pork stock
- 3 stalks (about 75 g) lemongrass, trimmed, bruised, and tied into knots
- 1 large yellow onion, halved (about 8 oz / 225 g)
- 1 (3-inch) piece ginger, smashed (7.5 cm)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) fermented shrimp paste (mắm ruốc)
- 2 tbsp (30 ml) sugar
- 1 tsp (5 g) salt, plus more to taste
- 4 cloves (about 12 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (10 g) annatto seeds
- 1/3 cup (80 ml) neutral vegetable oil (for annatto oil)
- 2 tbsp (30 ml) chili oil or chili paste, or to taste
- 1 tsp (2 g) ground black pepper
- Lime wedges
- Bean sprouts
- Shredded banana blossom or shredded cabbage
- Fresh Thai basil
- Fresh cilantro
- Sliced green onions
- Thinly sliced red onion
- Sliced fresh chilies (Thai bird chiles or jalapeño)
- Fried shallots (optional)

Instructions

1. Rinse beef shank, pork hock, and pork shoulder. In a large pot, cover meats with cold water, bring to a boil briefly to blanch and remove scum, then drain and rinse the bones and meat under cold water.
2. Return blanched beef and pork to the pot, add stock, lemongrass knots, onion halves, and smashed ginger. Bring to a gentle simmer, skimming foam; simmer, partially covered, until meats are tender, about 1.5–2 hours.
3. While broth simmers, make annatto oil: heat 1/3 cup (80 ml) neutral oil in a small saucepan over low heat, add annatto seeds, and gently warm until oil turns bright orange; do not burn seeds. Strain seeds out and reserve oil. In a small skillet, sauté minced garlic in 2 tbsp (30 ml) vegetable oil until fragrant and lightly golden; set aside.
4. When meats are tender, remove pork hock and beef shank. Slice beef thinly; pick meat off pork hock or slice as desired. If using pork blood, add cubes to simmering broth for 5–7 minutes until firm through, then remove and set aside.
5. Strain the broth through a fine sieve back into a clean pot, discarding solids and aromatics. Return broth to the stove, add fish sauce, shrimp paste, sugar, salt, black pepper, and chili oil to taste. Adjust seasoning; simmer 10–15 minutes to meld flavors.
6. Meanwhile cook the thick rice noodles according to package instructions: blanch in boiling water until just tender, drain and portion into serving bowls.
7. To assemble, place a portion of noodles in each bowl, top with sliced beef, pieces of pork hock or shoulder, and pork blood cubes if using. Ladle hot broth over the bowl, drizzle with annatto oil and a little garlic-infused oil, and add extra chili oil if desired.
8. Serve immediately with lime wedges and garnishes of bean sprouts, shredded banana blossom or cabbage, Thai basil, cilantro, green onions, sliced onion, sliced chilies, and fried shallots so diners can customize.