The BEST Bún bò Huế w/Special Guest

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.

Put beef tendon in a pot with cold water and bring to a hard boil for 3 to 3.5 hours.

Part boil beef bones in a separate pot for 5 minutes to remove residues, then wash the bones and pot.

Fill a new pot with 28 cups of water for 6 pounds of beef and bring to a boil.

Add pineapple to the boiling water to tenderize the meat and add flavor.

Prepare lemongrass by removing the top part, cutting off the bottom, smashing it, and tying it into a bundle.

Peel the onion and drop it whole into the pot with water, along with a slice of ginger.

Skim residues from the broth and simmer for 2 to 2.5 hours, adding 1 tbsp chicken powder and 3-4 tsp salt.

In a small pot, cook pork blood in cold water, bringing it to a quick boil and then simmering on low for 45 minutes with a piece of ginger to reduce odor.

After cooking, strain and refrigerate the pork blood to firm it up for easier slicing.

Prepare meatballs by mixing uncooked Vietnamese ham with 1/4 to 1/2 pound ground pork, black pepper, garlic, chopped shallots, chopped onions, green onions, bumbô seasoning, sugar, fish sauce, and 2 tsp baking powder. Mix by hand and refrigerate until needed.

Make the secret sauce by heating oil in a saucepan over medium heat, adding shallots first, then lemongrass.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary