Back to 4 servings 1.5 lb beef bones 1.5 lb pork hocks ), (cut into smaller pieces, ask your butcher to cut it for you 1 lb beef shank ), (or beef brisket 12 cup water 1 onion 4 stalks lemongrass 1 whole star anise ), (optional, but highly recommended 1 yellow lump rock sugar ), (3cmx2cm, or 2 tablespoons brown sugar 4 slice ginger 3 clove garlic 5 kaffir lime leaves ), (optional, but highly recommended. Double the lemongrass stalks if you skip this 1.5 tbsp shrimp paste ), (tweak up for a more flavourful broth 4 tbsp fish sauce ), (tweak up, for a more flavourful broth salt to taste ), (start with 1/4 tablespoon of salt and add up if you want it more salty 7 tbsp oil ), (flavourless oils like canola, vegetable, peanut 1 tbsp annatto seeds 2 tbsp chili flakes ), (add more to make it more spicy, less to make it less spicy 1 tbsp lemongrass ), (finely minced 2 clove garlic ), (finely minced 3 shallots ), (finely minced 1 package thick round rice vermicelli noodles ), (thick like spaghetti 1 package Vietnamese pork sausage ), (Cha Lua Cooked beef shank from the broth ), (sliced Cooked pork hocks from the both Thai Basil ), (or mint Green Onions ), (finely chopped Bean Sprouts Lime Wedges Birdseye Chilli Thinly Sliced Onions Deep Fried Onions or Shallots Thinly sliced Banana Blossoms Cilantro Thinly Sliced Red Cabbage
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: In a large pot, add cold water into it and add all the meats.2 Step 2: Set the stove to medium, to medium high heat and boil for 15-20 minutes until you see all the gross bits and frothy blood on the surface of the water.3 Step 3: Discard the water and clean out the pot.Alternatively, instead of discarding the water, you can skim out all the blood and fat with a spoon or strainer and continue to use the water for the broth. Your broth won't be as clear, but it will have a bit more flavor.4 Step 4: Using your fingers, gently clean the meat off with water and remove any scum residue that is on it.5 Step 5: Add the meat back into the pot6 Step 6: Remove any dried outer leaves from the lemongrass and cut off the dried tips at the top. We want to keep the bottom 2/3 of the stalk. With a blunt object, smash the lemongrass stalks to release the oils. Keep the lemongrass intact and add to the pot7 Step 7: Peel the onion and cut it in half, peel the garlic and keep it intact so you can easily fish it out later when the broth is done. Put them in the pot.8 Step 8: Add in the ginger slices, sugar, lime leaves, star anise into the pot9 Step 9: Add in 12 cups of water and set the heat to medium low and keep it at a low rolling boil.10 Step 10: Mix the shrimp paste with 1/4 cup of water and add it into the pot.11 Step 11: Add in the fish sauce (add in half the amount of fish sauce first and then do a taste test to make sure it is not overly salty. If it needs more salt, add in the rest of the fish sauce.12 Step 12: Set a timer for 1 hour and 30 minutes.13 Step 13: You can make the sate chili sauce while you are waiting for the broth to cook and add it into the broth as soon as the sauce has cooled. (Sate Chili Sauce steps below)14 Step 14: Once 1 hour and 30 minutes passes, remove the beef shank and set it aside covered for use later15 Step 15: If your broth reduced a lot, add 2-3 cups of water back to the broth16 Step 16: Set the timer for 1 hour and 30 minutes again and cook the broth for a total of 3 hours. It doesn't hurt to cook this more than 3 hours though! :)17 Step 17: When the broth is done, discard the lime leaves, ginger, garlic, lemongrass, star anise and onion18 Step 18: Do a taste test of the broth, to make sure it has enough salt. Add additional fish sauce to the broth for more flavour.19 Step 19: Remove the pork hock and beef bones and set it aside covered for use later20 Step 20: In a sauce pan, set the stove to medium heat and add in the annatto seeds and stir it for 3-5 minutes until the oil turns a bright red color. Discard the annatto seeds21 Step 21: Add in the chili flakes, lemongrass, garlic and shallots and toast it in the oil for 10 minutes22 Step 22: Turn off the heat and let the oil cool23 Step 23: Once the oil has cooled, add it to the broth24 Step 24: Make the noodles according to the package. To ensure you have springy bouncy noodles and not over cooked mushy noodles, subtract 1 minute from the directions and try the noodles. If the noodles are still hard in the center, add 1 more minute to the cooking time and taste test again25 Step 25: Run the noodles under cold water once it is done cooking to remove the extra starches and to stop the cooking process.26 Step 26: [Optional] I like to mix 2 teaspoons of oil into the noodles while I am running cold water through it to prevent them from sticking together later on27 Step 27: Thinly slice the beef shank, Vietnamese sausage (discard the banana leaf if it's wrapped in it) and chop the pork shank and add it all to the bowl28 Step 28: Add in the noodles and the broth29 Step 29: Add in garnishes and toppings and enjoy hot! :)getsaucepan.com/r/c7a9f9d9-8672-45ee-af96-455fbfff4d06 · Original: https://pupswithchopsticks.com/bun-bo-hue/
