Saucepan@saucepan · Shared this recipeFollowVietnamese · sauceBún Bò HuếA spicy Vietnamese beef and pork noodle soup served with fresh herbs and vegetables on the side.total3 hr 30 minprep30 mincook3 hrservings8Original recipe on hungryhuy.comKeep this recipeAdd a copy of Bún Bò Huế to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2 lb beef shank2 lb oxtail2 lb pork hocks1 lb Huế style pork sausage, chả Huế, which has garlic and whole peppercorns1 lb block of pork bloodwater, I used an 8 quart pot, and added water to cover the meat.24 oz chicken broth12 stalks lemongrass, leafy tops removed, roots smashed2 yellow onions, halved, to be removed from the broth after fully cooked., large3 tbsp salt2 tbsp sugar2 tbsp shrimp paste, Lee Kum Kee brand3 tbsp fish sauce2 tsp MSG, monosodium glutamate, if not using oxtail, add 4 teaspoons3 tbsp anatto seeds3 tbsp neutral cooking oil2 tbsp shallot, sliced2 tbsp garlic, mincedmintbasilbean sproutsbirds eye chile or jalapenolime, sliced1 banana flower2 cup water1 lemon juiced14 oz package dried rice noodle, medium or large thickness20 g dried Thai chile, crushed0.5 cup neutral cooking oil80 g shallot or white onion, minced40 g garlic, minced30 g lemongrass, minced2 tbsp Korean chile powder, gochugaru1 tbsp fish sauce1 tbsp sugar0.667 tsp salt0.5 tsp MSG, monosodium glutamateStepsClear checksTap an ingredient or step to check it off.1Step 1: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.2Step 2: Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.3Step 3: Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.4Step 4: After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.5Step 5: Make the aromatics & coloring then add it to the pot.6Step 6: Boil noodles according to package instructions.7Step 7: Assemble your bowl, and serve with herbs and veg on a side platter.8Step 8: Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.9Step 9: Add shallots and garlic, sauté until brown.10Step 10: Add all of this to the pot of broth for color.11Step 11: If you use the raw type, cut into 1" cubes and boil for 30-45 minutes.12Step 12: Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.13Step 13: Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.14Step 14: Avoid adding little fronds (that look like mini bananas), removing them as you encounter them.15Step 15: Weigh out the dried Thai chiles, then soak in just enough warm water to cover the chiles for 20 minutes. Drain the water.16Step 16: Add all sate ingredients to a pan on medium heat and stir continuously to brown, cook, and slightly reduce the chile paste, about 30-40 minutes. If at any point it becomes too dry, you can add more oil, up to 50% of the amount we started with. Taste and reseason with sugar or salt as desired.17Step 17: Let cool and transfer to a sealed jar stored in the fridge. You can add ~2 tbsp of the final product to the soup pot for a boost in flavor and color, or simply and let each person add to their bowl to make it as spicy as they'd like!getsaucepan.com/r/46595b45-0f35-4919-a5f1-3a7708f0f521 · Original: https://www.hungryhuy.com/bun-bo-hue-recipe/
