Ingredients with Measurements:
- 1 lb beef shank
- 1 lb pork hock
- 1 lb beef brisket
- 1 onion, peeled and halved
- 1 ginger root, peeled and sliced
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tbsp chili oil
- 1 tbsp paprika
- 1 tbsp lemongrass, minced
- 1 tbsp garlic, minced
- 1 tbsp shallot, minced
- 1 package of rice vermicelli noodles
- 1 cup bean sprouts
- 1 cup fresh herbs (Thai basil, cilantro, mint)
- 1 lime, cut into wedges
- 1 cup fried shallots
Special equipment needed:
- Large pot
- Strainer
- Small pan for frying shallots
Step-by-step instructions:
1. In a large pot, add beef shank, pork hock, beef brisket, onion, and ginger. Fill the pot with water until all ingredients are submerged.
2. Bring the pot to a boil, then reduce heat to low and let it simmer for 3-4 hours or until the meat is tender.
3. Remove the meat from the pot and let it cool. Once cooled, slice the meat into thin pieces.
4. Strain the broth and discard the solids.
5. In a small bowl, mix salt, sugar, fish sauce, shrimp paste, chili oil, paprika, lemongrass, garlic, and shallot.
6. Add the mixture to the broth and let it simmer for another 30 minutes.
7. Cook rice vermicelli noodles according to package instructions.
8. To assemble the dish, add cooked noodles to a bowl, then top with sliced meat, bean sprouts, fresh herbs, and fried shallots.
9. Pour the hot broth over the bowl.
10. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef round.
- Pork hock can be substituted with pork shoulder or pork belly.
- Shrimp paste can be substituted with anchovy paste.
Variations:
- Add sliced jalapenos for extra heat.
- Use chicken instead of beef and pork for a lighter version.
- Add sliced boiled eggs for extra protein.
Tips and tricks:
- Skim the foam off the top of the broth while simmering to keep the broth clear.
- Make the broth a day ahead to allow the flavors to develop.
- Use a mandoline to slice the shallots thinly for even frying.
Storage instructions:
Leftover broth and meat can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and meat on the stove over low heat until heated through.
Presentation ideas:
Serve the dish in a large bowl with all the toppings arranged neatly on top.
Garnishes:
Garnish with additional fresh herbs and lime wedges.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with Vietnamese spring rolls or banh mi sandwiches.
Troubleshooting advice:
If the broth is too salty, dilute it with more water.
Food safety advice:
Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
Food history:
Bún Bò Huế is a traditional Vietnamese soup that originated in the city of Hue.
Flavor profiles:
The dish is savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with all the toppings arranged neatly on top.
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Region: Vietnamese