Ingredients with Measurements:
- 1 lb. crab meat
- 1 lb. beef shank
- 1 lb. pork hock
- 1 lb. pork bones
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, bruised
- 2 tbsp. shrimp paste
- 2 tbsp. chili oil
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tbsp. salt
- 1 tbsp. paprika
- 1 tbsp. annatto seeds
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 1 tbsp. cinnamon
- 1 tbsp. star anise
- 1 tbsp. cloves
- 1 lb. rice noodles
- 1/2 lb. bean sprouts
- 1/2 cup cilantro, chopped
- 1/2 cup scallions, chopped
- 1/4 cup lime juice
- 1/4 cup peanuts, chopped
Special equipment needed:
- Large stockpot
- Cheesecloth
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large stockpot, add the beef shank, pork hock, pork bones, onion, garlic, lemongrass, shrimp paste, chili oil, fish sauce, sugar, salt, paprika, annatto seeds, coriander seeds, fennel seeds, cinnamon, star anise, and cloves.
2. Fill the pot with enough water to cover the ingredients and bring to a boil.
3. Reduce heat to low and let simmer for 3-4 hours, skimming any impurities that rise to the surface.
4. Remove the beef shank and pork hock from the pot and let cool. Once cooled, slice the meat thinly and set aside.
5. Strain the broth through a cheesecloth and discard the solids.
6. In a separate pot, bring water to a boil and cook the rice noodles according to package instructions.
7. In a small bowl, mix together the lime juice and peanuts.
8. To serve, divide the cooked noodles among soup bowls and top with sliced beef and pork, crab meat, bean sprouts, cilantro, scallions, and the lime juice and peanut mixture.
9. Ladle the hot broth over the noodles and serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Simmer on low heat for 3-4 hours.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or beef chuck.
- Pork hock can be substituted with pork shoulder or pork belly.
- Crab meat can be substituted with shrimp or scallops.
- Annatto seeds can be substituted with turmeric.
Variations:
- Add sliced jalapenos for extra heat.
- Use chicken instead of beef and pork for a lighter version.
- Add sliced boiled eggs for a protein boost.
Tips and tricks:
- Skim any impurities that rise to the surface of the broth to keep it clear.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Soak the rice noodles in cold water for 30 minutes before cooking to prevent them from sticking together.
Storage instructions:
Store the leftover broth and meat separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and meat in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in large bowls with a spoon and chopsticks.
Garnishes:
Garnish with lime wedges, sliced jalapenos, and fresh herbs.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of steamed rice or a Vietnamese-style salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the broth is not flavorful enough, add more fish sauce or salt.
Food safety advice:
Make sure to cook the meat and seafood to the appropriate temperature to prevent foodborne illness.
Food history:
Bún Bò Huế is a spicy Vietnamese soup that originated in the city of Huế in central Vietnam. It is known for its bold flavors and use of lemongrass and chili oil.
Flavor profiles:
This dish is spicy, savory, and aromatic with notes of lemongrass, chili, and fish sauce.
Serving suggestions:
Serve with a side of steamed rice or a Vietnamese-style salad.
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Region: Vietnamese