Cherry & Dennis Helper Habitat

Vietnamese Bun Bo Hue

越式順化牛肉米線

Vietnamese Bun Bo Hue — finished dish

Total time: 190 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Hue-style spicy lemongrass broth is served over rice noodles, beef and pork.

01

Ingredients

Main ingredients

700 g beef shank
500 g pork hock
600 g round rice noodles
4 stalks lemongrass
1 onion
200 g bean sprouts
20 g Thai basil

Broth seasoning

1 tbsp shrimp paste
3 tbsp fish sauce
2 tbsp chili oil
20 g rock sugar
2.5 L water

Vietnamese Bun Bo Hue — ingredients

02

Tools

large stockpot
fine strainer
knife and chopping board
tongs
noodle pot
food thermometer
dry frying pan
skimming ladle
noodle colander
soup ladle

Vietnamese Bun Bo Hue — tools

03

Steps

Vietnamese Bun Bo Hue — 1. Blanch beef shank and pork hock in boiling water for 5 minutes.

Step 1

1. Blanch beef shank and pork hock in boiling water for 5 minutes.

Blanch beef shank and pork hock in boiling water for 5 minutes.

Vietnamese Bun Bo Hue — 2. Rinse the meats and pot thoroughly to remove scum.

Step 2

2. Rinse the meats and pot thoroughly to remove scum.

Rinse the meats and pot thoroughly to remove scum.

Vietnamese Bun Bo Hue — 3. Bruise lemongrass stalks and char the onion cut faces in a dry pa

Step 3

3. Bruise lemongrass stalks and char the onion cut faces in a dry pa

Bruise lemongrass stalks and char the onion cut faces in a dry pan.

Vietnamese Bun Bo Hue — 4. Return meats to the pot with fresh water, lemongrass and onion.

Step 4

4. Return meats to the pot with fresh water, lemongrass and onion.

Return meats to the pot with fresh water, lemongrass and onion.

Vietnamese Bun Bo Hue — 5. Bring to a boil, skim foam and reduce to a gentle simmer.

Step 5

5. Bring to a boil, skim foam and reduce to a gentle simmer.

Bring to a boil, skim foam and reduce to a gentle simmer.

Vietnamese Bun Bo Hue — 6. Simmer pork hock about 90 minutes until tender

Step 6

6. Simmer pork hock about 90 minutes until tender

Simmer pork hock about 90 minutes until tender; remove it when fully cooked.

Vietnamese Bun Bo Hue — 7. Continue simmering beef shank until tender, about another 45 minu

Step 7

7. Continue simmering beef shank until tender, about another 45 minu

Continue simmering beef shank until tender, about another 45 minutes.

Vietnamese Bun Bo Hue — 8. Dissolve shrimp paste in a little hot broth, strain it and add li

Step 8

8. Dissolve shrimp paste in a little hot broth, strain it and add li

Dissolve shrimp paste in a little hot broth, strain it and add liquid back to the pot.

Vietnamese Bun Bo Hue — 9. Season broth with fish sauce, rock sugar and chili oil

Step 9

9. Season broth with fish sauce, rock sugar and chili oil

Season broth with fish sauce, rock sugar and chili oil; simmer 10 minutes.

Vietnamese Bun Bo Hue — 10. Cook rice noodles separately as directed, then drain.

Step 10

10. Cook rice noodles separately as directed, then drain.

Cook rice noodles separately as directed, then drain.

Vietnamese Bun Bo Hue — 11. Slice cooked meats

Step 11

11. Slice cooked meats

Slice cooked meats; verify pork reaches 63°C and beef is thoroughly cooked.

Vietnamese Bun Bo Hue — 12. Divide noodles and meat among bowls, ladle in boiling-hot broth a

Step 12

12. Divide noodles and meat among bowls, ladle in boiling-hot broth a

Divide noodles and meat among bowls, ladle in boiling-hot broth and add herbs and sprouts.

Common mistakes

A hard boil clouds and reduces the broth.
Unstrained shrimp paste can leave grit.
Do not put raw meat on cooked noodles.

Tips

Keep the long broth simmer included in total time; slice meat only after it is fully cooked.