Entree: Vietnam – Hue – Bún Bò Huế (Spicy lemongrass beef and pork noodle soup from central Vietnam)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef shank, cut into 2–3 pieces
- 1 lb (450 g) beef marrow or neck bones
- 2 lb (900 g) pork hock (pork knuckle)
- 12 cups (2.8 L) water
- 12 oz (340 g) bún (thick rice vermicelli), cooked according to package
- 8 oz (225 g) cha lụa (Vietnamese pork ham), sliced
- 3 stalks lemongrass, white bottoms bruised and halved
- 1 large onion, halved and charred
- 2-inch (5 cm) piece ginger, halved and charred
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tbsp (8 g) coriander seeds, lightly crushed
- 1 tbsp (15 ml) fermented shrimp paste (mắm ruốc), toasted briefly if raw
- 4 tbsp (60 ml) fish sauce
- 2 tbsp (25 g) rock sugar or granulated sugar
- 2 tbsp (30 ml) annatto seeds
- 1/2 cup (120 ml) neutral oil (vegetable or peanut) for annatto oil
- 2 tbsp (30 ml) vegetable oil for sautéing
- 3 tbsp (45 ml) thinly sliced shallots or thinly sliced red onion, fried until crisp (optional garnish)
- 2 limes, cut into wedges
- Fresh herbs: sawtooth herb (ngò gai) and Vietnamese coriander (rau răm) or substitute Thai basil and cilantro
- Bean sprouts and thinly sliced banana blossom or shredded cabbage for serving (optional)
- Thinly sliced red chiles or chili oil to taste
- Salt to taste

Instructions

1. Char the onion and ginger directly over a gas flame or under a broiler until blackened, then rinse and set aside. Bruise lemongrass stalks by pounding lightly with a knife.
2. In a large pot, blanch beef bones, beef shank pieces, and pork hock in boiling water 5 minutes; drain and rinse bones briefly to remove impurities.
3. Return blanched meats to the pot, add 12 cups (2.8 L) fresh water, charred onion, ginger, bruised lemongrass, star anise, cinnamon stick, cloves, and crushed coriander seeds. Bring to a vigorous boil, then reduce to a gentle simmer and cook uncovered 2½–3 hours until beef and pork are very tender and broth is flavorful; skim foam occasionally.
4. While broth simmers, make annatto oil: heat 1/2 cup (120 ml) neutral oil in a small saucepan over low heat, add annatto seeds and stir until oil turns bright orange-red, about 3–5 minutes; strain seeds and reserve oil.
5. When broth is nearly done, remove beef shank and pork hock; set aside to cool slightly then slice meat into bite-sized pieces and shred some pork from the hock. Continue simmering broth and discard large bones. Stir in fermented shrimp paste (mắm ruốc), 4 tbsp (60 ml) fish sauce, and 2 tbsp (25 g) sugar; adjust seasoning with salt or more fish sauce to taste.
6. In a small skillet, heat 2 tbsp (30 ml) vegetable oil and briefly sauté the sliced cha lụa until warmed and slightly browned; set aside. If using fried shallots, fry thinly sliced shallots in hot oil until crisp and drain on paper towels.
7. To assemble bowls: portion about 3 oz (85 g) cooked bún per serving into warmed bowls. Top with sliced beef shank, shredded pork hock, and slices of cha lụa. Ladle hot broth over the noodles, then drizzle with annatto oil and a little chili oil if using.
8. Garnish with fresh herbs, bean sprouts or shredded cabbage, lime wedges, and fried shallots. Serve immediately so diners can add lime and chiles to taste.