Ingredients with Measurements:
- 1 lb beef shank
- 1 lb pork bones
- 1 onion, peeled and halved
- 1 ginger, peeled and sliced
- 2 lemongrass stalks, bruised
- 2 tbsp fish sauce
- 1 tbsp shrimp paste
- 1 tbsp sugar
- 1 tbsp paprika
- 1 tbsp chili flakes
- 1 tbsp vegetable oil
- 1 lb rice vermicelli noodles
- 1 cup bean sprouts
- 1 cup fresh herbs (Thai basil, cilantro, mint)
- 2 limes, cut into wedges
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 cup vegetable oil for frying
Special equipment needed:
- Large pot
- Fine mesh strainer
- Small saucepan
- Large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large pot, add beef shank, pork bones, onion, ginger, and lemongrass. Cover with water and bring to a boil. Reduce heat to low and simmer for 3-4 hours, skimming any impurities that rise to the surface.
2. Remove the beef shank and pork bones from the broth and let cool. Strain the broth through a fine mesh strainer and discard the solids.
3. In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add shrimp paste, sugar, paprika, and chili flakes. Cook for 1-2 minutes until fragrant.
4. Add the spice mixture to the broth and stir well. Add fish sauce and bring the broth to a simmer.
5. In a large skillet, heat 1 cup vegetable oil over medium-high heat. Add shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with garlic.
6. Cook rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
7. To assemble, divide the noodles among four bowls. Top with beef shank slices, bean sprouts, and fresh herbs. Ladle hot broth over the top.
8. Serve with lime wedges, fried shallots, and garlic.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
5. Temperature:
Simmer on low heat for 3-4 hours.
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 25g
Carbohydrates: 70g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or oxtail.
- Pork bones can be substituted with chicken bones or beef bones.
- Shrimp paste can be substituted with anchovy paste or fish sauce.
- Rice vermicelli noodles can be substituted with egg noodles or udon noodles.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add sliced beef tendon or beef tripe for additional texture.
- Use chicken instead of beef for a lighter broth.
- Add sliced jalapenos or Thai bird chilies for extra heat.
Tips and tricks:
- Skim any impurities that rise to the surface of the broth to ensure a clear and flavorful broth.
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Fry the shallots and garlic separately to prevent burning.
Storage instructions:
Store leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat broth on the stove over medium heat until hot. Reheat fried shallots and garlic in a skillet over low heat until crispy.
Presentation ideas:
Serve in individual bowls with the toppings arranged on top for a beautiful presentation.
Garnishes:
Lime wedges, fried shallots, and garlic.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Spring rolls, fried wontons, or steamed dumplings.
Troubleshooting advice:
If the broth is too salty, dilute with water or unsalted broth.
Food safety advice:
Ensure all meat is cooked to a safe internal temperature of 165°F.
Food history:
Bun Bo Hue is a popular Vietnamese soup that originated in the city of Hue in central Vietnam. It is known for its spicy and aromatic broth and tender beef shank.
Flavor profiles:
Spicy, savory, aromatic, and slightly sweet.
Serving suggestions:
Garnish with lime wedges, fried shallots, and garlic for added flavor and texture.
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Region: Vietnamese