Bún bò Huế is one hell of a delicious noodle soup dish, it’s a meat lover’s perfect bowl as this amazing Central Vietnamese noodle soup is made from tender slices of beef shanks and pork hocks.
- 1 kg beef shanks
- 1 kg oxtail
- 1 kg pork hocks
- 500 g coagulated pork blood (optional)
- 1 litre chicken stock
- 1 dozen lemongrass stalks, white part only
- 3 large onions, halved
- 2 tbsp sugar
- 2 tbsp shrimp paste
- 4 tbsp fish sauce
- dried thick round rice noodles
- 3 tbsp annatto seeds
- 3 tbsp oil
- 2 small shallots, sliced
- 4 cloves garlic, minced
- bean sprouts
- sliced red chillies
- lime or lemon
- thinly sliced white onions
- chopped spring onions
- In a pot add the meats (apart from the pork blood) and pour enough boiling water to submerge everything. Bring to a continuous boil for 10 minutes.
- Drain then rinse thoroughly under running water to remove any scum, you may have to clean your pot as well.
- Add the meat back together with the lemongrass, onions and chicken stock, top it up with water almost to the brim then bring it to a boil. Add the sugar, shrimp paste and fish sauce then simmer in low heat for 1 1/2 hours.
- If you are using pork blood, cook it but boiling them slowly in water for 30 minutes.
- Remove the pork then continue to simmer for 1 to 1 1/2 hours or until the beef is really tender.
- Remove all the meat then set it aside, you can remove it from its bones or serve it as it is.
- In a pan add oil then sauté the annatto seeds until you have a very vibrant red orange oil. Remove the seeds then add the shallots and garlic, continue to sauté until fragrant. Add this to the soup then continue to simmer for 5 more minutes.
- Cook noodles according to the packet instructions.
- Assemble your noodles with meat and pork blood if using in a bowl, add the bean sprouts and sliced red chillies, pour boiling broth on top. Top with thinly sliced onions, cilantro, spring onions then serve with lime or lemon wedges.