How to Make Bún bò Huế Recipe | Spicy Vietnamese Beef & Pork Vermicelli Rice Noodle Soup Bun Bo Hue

beef shank

🥗Healthier: lean beef

💰Cheaper: brisket

lean beef reduces fat while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

soy sauce is lower in sodium and suitable for vegetarians.

pork hocks

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

chicken thighs are leaner and more affordable.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

sriracha offers similar heat with less oil.

Parboil a combination of pork bones and beef bones, beef shank, beef tendon, pork hawk, and pork trotters in a pot of water for 10 to 15 minutes to remove impurities.

Add salt and vinegar to the pot while parboiling.

Strain the bones and rinse them under cold water.

Repeat the parboiling process with the beef bones and beef shank for a clearer broth.

In a mixing bowl, add shrimp paste (mambruk) and some water, then refrigerate for an hour or two, or overnight if possible.

Smash and bruise the end of the lemongrass, cut the ends, and tie it into a knot.

In a clean pot, add water, salt, and the cleaned meat and bones from earlier, followed by the lemongrass and onions.

Bring the pot to a boil, then reduce the heat to medium.

After 1.5 to 2 hours, remove the trotters, pork hawk, onions, and lemongrass.

Ladle in the shrimp paste, using only the top portion and discarding the bottom.

On medium-high heat, add vegetable oil to a pan with anato seeds to extract its oil.

In a separate pan on high heat, add vegetable oil, minced garlic, and minced shallot, stirring until fragrant.

Add chili flakes and lemongrass to the pan and stir.

Add the extracted anato oil to the mixture and combine well.

In a mixing bowl, combine pork paste, crab meat, satay, and chicken bouillon, stirring to combine.

Add the satay mixture to the pot, reserving a little for later use.

Season the broth with fish sauce, mushroom bouillon, and rock sugar.

Using a spoon, scoop up the crab and pork mixture and add it to the pot; once the meatballs cook, they will float to the surface.

Cook the vermicelli rice noodles according to package instructions.

Slice the ja luo meat, tendons, and pork cakes.

Prepare the veggies: use raw mint, banana blossom, cabbage, scallions, chilies, thinly sliced onion, and cilantro.

Assemble a bowl by adding your choice of meat, ladling in the broth, and adding your choice of veggies and herbs.

Mix and combine well, adding more satay and adjusting to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary