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From @Tasty

Bún Bò Huế (Vietnamese Lemongrass Beef Noodle Soup)

10 hr 45 min · Serves 8

10 hr 45total
45 minhands on
19steps
8servings

Watch it

Ingredients

For the broth

  • 10 cups water
  • 2 lb pork necks
  • 3 lb pork hocks
  • 5 lb beef shanks
  • 4–5 lb beef bones
  • 1/2 lb tendon (optional)
  • 9 lemongrass stalks, smashed
  • 1 1/2 tbsp fresh ginger, sliced
  • 3 tbsp rock sugar
  • 1/2 large pineapple
  • 1 tbsp salt
  • 1 tbsp chicken bouillon
  • 1 tbsp mushroom powder
  • 1 tbsp MSG
  • 2 tbsp shrimp paste mixed with
  • 1 cup hot water

For the saté

  • 1 1/2 cups oil
  • 1 tbsp annatto seeds
  • 3/4 cup finely minced shallots
  • 3/4 cup finely minced lemongrass
  • 1/2 cup finely minced garlic
  • 1 tbsp Quoc Viet Bún Bò Huế Seasoning
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp MSG
  • 1 packet Bún Bò Huế Spice Powder

To prepare toppings and noodles

    For the broth seasoning

    • 3/4 of the prepared saté
    • 10 1/2 cups water
    • 1/2 cup fish sauce
    • 6 tbsp Quoc Viet Bún Bò Huế Seasoning
    • 3 tbsp mushroom seasoning
    • 3 tbsp chicken bouillon
    • 1 tbsp salt
    • 1 tbsp MSG
    • 1 tbsp sugar (more to taste)
    • To serve
    • Thick rice vermicelli noodles
    • Limes
    • Meatballs (optional)
    • Vietnamese ham (optional)
    • Cabbage, sliced
    • Banana blossom, sliced
    • Bean sprouts
    • Thai basil
    • Mint
    • Vietnamese coriander
    • Perilla leaves
    • Green onions, chopped
    • White onions, thinly sliced
    • Cilantro, chopped
    • Chili oil

    To serve

      Method

      For the broth

      1. Parboil the pork necks, pork hocks, beef shanks, beef bones, and tendon in a large pot of boiling water to remove impurities.

      2. Drain and rinse the meat thoroughly.

      3. In a very large pot, add 10 cups of water, the rinsed meat, smashed lemongrass stalks, sliced ginger, rock sugar, pineapple, salt, chicken bouillon, mushroom powder, MSG, and diluted shrimp paste.

      4. Simmer gently low and slow for 8 to 10 hours.

        Then 480 min of waiting

      For the saté

      1. Mince the shallots, lemongrass, and garlic in a food processor.

      2. Heat the oil and annatto seeds in a skillet over medium heat to release the red color.

      3. Stir in the minced shallots, lemongrass, garlic, Quoc Viet Bún Bò Huế Seasoning, fish sauce, sugar, MSG, and Bún Bò Huế Spice Powder.

      4. Cook until fragrant and a deep red color develops, about 5 minutes.

      5. Set the saté aside.

      To prepare toppings and noodles

      1. Cook the rice vermicelli noodles according to package instructions, drain, and set aside.

      2. Wash and chop all fresh vegetables, herbs, green onions, white onions, and cilantro.

      3. Slice the cooked meat cuts, pineapple, and Vietnamese ham once cooled.

      For the broth seasoning

      1. Remove the cooked beef shank and pork hock from the broth once tender.

      2. Add 3/4 of the prepared saté, 10 1/2 cups water, fish sauce, Quoc Viet Bún Bò Huế Seasoning, mushroom seasoning, chicken bouillon, salt, MSG, and sugar to the broth.

      3. Simmer for another 15–20 minutes to combine all the flavors.

        Then 15 min of waiting

      To serve

      1. Place cooked rice vermicelli noodles in serving bowls.

      2. Top with sliced meats, ham, green onions, sliced white onions, and cilantro.

      3. Ladle the hot seasoned lemongrass broth over the bowl.

      4. Serve hot with a side platter of fresh herbs, cabbage, banana blossom, lime wedges, and extra saté or chili oil.

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