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The Southeast Asian Table

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Bún Bò Huế

Vietnam

Step 1 of 12

Bún Bò Huế — step 1 of 12

Parboil the beef shank and pork bones in water for 10 minutes, then drain, rinse thoroughly and scrub the pot.

10 minutes10:00

Ingredients

6 large bowls

The broth

2 lb (900 g) beef shank, in one or two pieces
1.5 lb (680 g) pork hock or pork leg bones
5 qt (4.7 L) water, plus more for parboiling
8 stalks lemongrass, bruised and cut into 4 in (10 cm) lengths
1 large yellow onion, halved
2 tbsp (30 ml) fermented shrimp paste (mắm ruốc), stirred into 1/2 cup (120 ml) water and settled
3 tbsp (45 ml) fish sauce, plus more to taste
1 tbsp (12 g) granulated sugar, or a small piece of rock sugar
2 tsp (12 g) fine sea salt, plus more to taste

Chilli and annatto oil

3 tbsp (45 ml) neutral oil
1 tbsp (9 g) annatto seeds
3 shallots, minced
4 cloves garlic, minced
2 tbsp (14 g) Vietnamese chilli flakes or coarse chilli powder
1 stalk lemongrass, very finely minced

The bowls

2 lb (900 g) fresh thick round rice noodles (bún bò), or 14 oz (400 g) dried
8 oz (225 g) Vietnamese pork sausage (chả Huế or chả lụa), sliced
1 small red onion, sliced paper-thin
4 scallions, sliced
1 large handful cilantro and Vietnamese coriander (rau răm), chopped

At the table

Shredded banana blossom or thinly shredded cabbage
Bean sprouts, lime wedges and sliced red chilli

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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