Ingredients with Measurements:
- 1 lb beef shank
- 1 lb pork bones
- 1 lb pork shoulder
- 1 lb Chinese sausage
- 1 onion, peeled and halved
- 1 ginger, sliced
- 3 lemongrass stalks, bruised
- 1 tbsp shrimp paste
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp chili oil
- 1 tbsp paprika
- 1 tbsp annatto seeds
- 1 tbsp salt
- 1 lb rice vermicelli noodles
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeno, sliced
- 1 bean sprouts
Special equipment needed:
- Large pot
- Strainer
- Cheesecloth
- Mortar and pestle
Step-by-step instructions:
1. In a large pot, add beef shank, pork bones, pork shoulder, onion, ginger, and lemongrass. Cover with water and bring to a boil. Skim off any impurities that rise to the surface.
2. Reduce heat to low and let simmer for 3-4 hours, or until the meat is tender and falls off the bone.
3. Remove the meat and bones from the pot and strain the broth through a cheesecloth-lined strainer. Discard the solids and return the broth to the pot.
4. Add shrimp paste, sugar, fish sauce, chili oil, paprika, annatto seeds, and salt to the broth. Let simmer for another 30 minutes.
5. Meanwhile, slice the Chinese sausage and pan-fry until crispy.
6. Cook the rice vermicelli noodles according to package instructions.
7. To serve, divide the noodles among bowls and top with the broth, meat, and Chinese sausage. Garnish with cilantro, lime wedges, jalapeno, and bean sprouts.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef brisket.
- Chinese sausage can be substituted with regular sausage or bacon.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced beef, pork, or chicken for more protein.
- Add sliced mushrooms for a vegetarian option.
- Add more chili oil or jalapenos for a spicier version.
Tips and tricks:
- Skim off any impurities that rise to the surface while simmering the broth.
- Bruise the lemongrass stalks by hitting them with a rolling pin or the back of a knife to release their flavor.
- Pan-fry the Chinese sausage until crispy for added texture and flavor.
Storage instructions:
Store the leftover broth and meat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and meat in a pot over medium heat until heated through.
Presentation ideas:
Serve the Bun Bo Hue with Chinese Sausage in individual bowls with the noodles at the bottom and the toppings arranged on top.
Garnishes:
Cilantro, lime wedges, jalapeno, and bean sprouts.
Pairings:
Serve with a cold beer or a refreshing iced tea.
Suggested side dishes:
Spring rolls, fried wontons, or steamed dumplings.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the meat thoroughly and store leftovers in the refrigerator.
Food history:
Bun Bo Hue is a spicy Vietnamese soup that originated in the city of Hue. It is traditionally made with beef and pork and flavored with lemongrass, shrimp paste, and chili oil.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the Bun Bo Hue with Chinese Sausage hot and garnished with cilantro, lime wedges, jalapeno, and bean sprouts.
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Region: Vietnamese