Recipe Instructions:
Ingredients:
• 500 grams of beef shank or beef brisket, thinly sliced
• 300 grams of pork hock or pork trotters, cut into chunks (optional)
• 200 grams of beef bones
• 1 onion, peeled and halved
• 2 inches ginger, sliced
• 4-5 stalks lemongrass, cut into 3-inch pieces and bruised
• 3-4 cloves garlic, minced
• 2-3 tablespoons shrimp paste or fish sauce
• 2-3 tablespoons chili paste (adjust to taste)
• 1 tablespoon annatto seeds (optional, for color)
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Thick rice noodles (bún)
• Fresh herbs (Thai basil, cilantro)
• Bean sprouts
• Lime wedges
• Sliced chili peppers (optional)
• Sliced onion and green onion (optional)
Instructions:
1. Prepare the Broth:
• In a large pot, add the beef bones, beef shank (or brisket), pork hock (if using), onion halves, ginger slices, and lemongrass stalks. Cover with water and bring to a boil. Skim off any scum that rises to the surface.
2. Cook the Broth:
• Reduce the heat to low and simmer for 2-3 hours, until the meats are tender and the broth is flavorful. Add water as needed to maintain the level.
3. Prepare the Seasonings:
• In a small saucepan, heat the vegetable oil over medium heat. Add minced garlic and cook until fragrant.
• Add shrimp paste (or fish sauce), chili paste, annatto seeds (if using), sugar, salt, and pepper. Stir well and cook for another minute. Set aside.
4. Prepare the Noodles:
• Cook the thick rice noodles (bún) according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
5. Assemble the Soup:
• Remove the beef shank (or brisket), pork hock (if using), and beef bones from the broth. Slice the beef thinly.
• Strain the broth through a fine sieve to remove solids. Return the broth to the pot and bring it back to a simmer.
6. Serve:
• To serve, divide the cooked noodles into bowls. Top with slices of beef, and pork hock (if using), and ladle hot broth over the noodles.
• Garnish with fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges, sliced chili peppers (if desired), and sliced onion/green onion.
Note:
• Bún Bò Huế is traditionally spicy, so adjust the chili paste to your preferred level of heat.
• This soup is best enjoyed hot and fresh, with the noodles absorbing the flavorful broth.
