Ingredients with Measurements:
- 1 lb beef shank, cut into chunks
- 1 lb pork bones
- 1 lb pork shoulder, cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp paprika
- 2 tbsp chili powder
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp shrimp paste
- 1 tbsp lemongrass, minced
- 1 tbsp ginger, minced
- 1 tbsp annatto seeds
- 8 cups water
- 1 lb rice vermicelli noodles
- 1 bunch cilantro, chopped
- 1 bunch mint leaves, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
- Cheesecloth
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat. Add onion and garlic and sauté until fragrant.
2. Add paprika, chili powder, fish sauce, sugar, salt, shrimp paste, lemongrass, and ginger. Stir to combine.
3. Add beef shank, pork bones, and pork shoulder to the pot. Stir to coat with the spice mixture.
4. Add annatto seeds and water to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender.
5. Remove the meat from the pot and strain the broth through a cheesecloth-lined strainer.
6. Cook rice vermicelli noodles according to package instructions.
7. To serve, divide noodles among bowls and top with meat. Ladle broth over the top.
8. Garnish with cilantro, mint leaves, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 15g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or oxtail.
- Pork bones can be substituted with chicken bones.
- Pork shoulder can be substituted with pork belly.
Variations:
- Add sliced beef or pork to the soup for extra protein.
- Add sliced jalapeños or Thai chilies for extra heat.
- Add bean sprouts or sliced cabbage for extra crunch.
Tips and tricks:
- Use a cheesecloth to strain the broth for a clearer soup.
- Soak the annatto seeds in hot water before adding them to the pot to release their color.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup and noodles separately in the microwave or on the stove.
Presentation ideas:
Serve the soup in large bowls with a lime wedge on the side.
Garnishes:
Cilantro, mint leaves, and lime wedges.
Pairings:
Serve with a cold beer or a glass of 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.
- If the soup is too spicy, add more sugar to balance the heat.
Food safety advice:
Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bun Bo Hue is a traditional Vietnamese soup that originated in the city of Hue.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the soup with a side of fresh herbs and lime wedges for squeezing over the top.
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Region: Vietnamese