Serves 6 to 8 (6 quart pot)
This recipe is borrowed from Wandering Chopsticks
and edited by The Singing Sunflower
For the stock:
- 1 large onion
- A few cloves of garlic
- 1 large knob ginger, smashed
- 8 stalks of lemongrass, smashed and bruised
- Nuoc Mam (Vietnamese Fish Sauce) , to taste
- 2 tblsp mam ruoc (Vietnamese fermented shrimp paste)
- 1/4 pineapple, toss in ends when you trim the eyes and the center fibrous part too
- 3 to 5 lbs of pork and/or beef bones (I used 2 to 2 1/2 lbs of each. More bones, More flavor.)
For the annatto seed oil and lemongrass mixture:
- 2 tblsp oil
- 2 tblsp mam ruoc
- 1 tblsp annatto seeds
- 1 or 2 tblsp chili paste
- 2 stalks lemongrass, finely minced
For additional meats, use any or all of the following:
- 2 lbs pig trotters
- 2 lbs beef shank, sliced about 1/4-inch thick
- Cha lua (Vietnamese steamed pork loaf)
- Cha tom (Vietnamese shrimp paste)
- Huyet (Vietnamese steamed pig's blood.) Even if you don't eat them, blood cubes add a lot of flavor to the broth. Look for them in the fresh meats aisle. They're sometimes sold in containers.
For the noodles:
- bun (Vietnamese round rice noodles)
For the garnish platter, any or all of the following in whatever quantity you wish:
- Bean sprouts
- Onions, thinly sliced
- Rau ram (Vietnamese coriander)
- Tia to (Vietnamese purple perilla)
- Banana blossom, thinly sliced or substitute with red cabbage
Serve with saucers of tuong ot xa (Vietnamese lemongrass chili sauce) and mam ruoc if people want to add more to their bowls.
Phew! I told you there was a long list of ingredients for bun bo Hue.
Let's Start ...
First off, you'll need lots and lots of lemongrass. About 8 stalks should be sufficient. Half a dozen will go into the stock pot, save the other two to be finely minced and flavor the soup at the end.
5. For the pork meat, tied the meat like the picture above with threads
6. I used pork soup bones and beef neck bones.
7. Wash and rinse the bones and place them into a stock pot.
8. Fill the pot with water until covered. Boil the meat with bones for 10 minutes.
9. All the impurities will rise to the top like in the picture below. Dump out the whole pot.
10. Wash the meat so all the impurities are gone. Wash out the stock pot too.
11. Then place the bones back in the stock pot, fill with water and set it on the stove to boil again.
17. Set aside the blood cubes, steamed pork loaf, and shrimp paste for adding near the end. Add the beef shank and pig's feet to the stock pot. When the pot boils, again skim the scum and turn the heat down to medium-low to simmer. Check the meat after half an hour to see if it's chopstick-tender, meaning you should be able to poke it with a chopstick. You don't want the pig's feet to be too soft as gnawing on the slightly chewy skin is part of the appeal.
27. Cut the greens and add it to your bowls afterward the broth
28. Boil the noodles and drain. Remember to upend a bowl into the colander to cut down on clumping.
29. Check on the pig's feet and see if your meat is done.
30. If so, then add the blood cubes and turn the heat to high so you get a roiling boil. You can use this time to add noodles to the bowls.
31. When the pot starts boiling again, spoon the broth and whatever meats you'd like into the bowl of noodles.
- Enjoy your Bun Bo Hue