Ingredients with Measurements:
- 1 lb beef shank, sliced
- 1 lb pork belly, sliced
- 1 lb beef bones
- 1 onion, chopped
- 1 lemongrass stalk, chopped
- 1 tbsp shrimp paste
- 1 tbsp chili paste
- 1 can coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp salt
- 1 lb rice vermicelli noodles
- 1 bunch of herbs (Thai basil, cilantro, mint)
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Cheesecloth
- Soup ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, add beef bones, pork belly, and enough water to cover. Bring to a boil and let simmer for 10 minutes. Drain and rinse the meat and bones.
2. In the same pot, add the meat and bones back in with enough water to cover. Add chopped onion, lemongrass, shrimp paste, chili paste, fish sauce, sugar, and salt. Bring to a boil and let simmer for 2-3 hours until the meat is tender and the broth is flavorful.
3. Remove the meat and bones from the pot and strain the broth through a cheesecloth-lined strainer. Discard solids.
4. Return the broth to the pot and add coconut milk. Bring to a boil and let simmer for 10 minutes.
5. Cook rice vermicelli noodles according to package instructions.
6. To serve, divide cooked noodles into serving bowls. Top with sliced beef shank and pork belly. Ladle hot broth over the noodles and meat. Garnish with herbs and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Boil and simmer on medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Protein: 25g
Carbohydrates: 50g
Fiber: 2g
Sugar: 4g
Sodium: 1200mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or flank steak.
- Pork belly can be substituted with pork shoulder or pork loin.
- Shrimp paste can be substituted with fish sauce.
- Chili paste can be substituted with fresh chili peppers.
Variations:
- Add sliced pig's blood cake for a traditional Bun Bo Hue experience.
- Add sliced beef tendon for a chewy texture.
- Add sliced banana blossom for a crunchy texture.
Tips and tricks:
- Skim off any impurities that rise to the surface of the broth while simmering.
- Use a soup ladle to remove excess fat from the broth.
- Soak rice vermicelli noodles in cold water for 30 minutes before cooking to prevent them from sticking together.
Storage instructions:
Store leftover broth and meat separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat broth and meat in a pot on medium heat until hot.
Presentation ideas:
Serve Bun Bo Hue in individual bowls with a generous amount of broth, meat, and noodles. Garnish with herbs and lime wedges.
Garnishes:
Thai basil, cilantro, mint, lime wedges.
Pairings:
Serve with a side of pickled vegetables or a Vietnamese-style salad.
Suggested side dishes:
Pickled vegetables, 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 meat to the recommended internal temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bun Bo Hue is a traditional Vietnamese soup that originated in the city of Hue in central Vietnam. It is known for its spicy and flavorful broth made with lemongrass, chili paste, and shrimp paste.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of pickled vegetables or a Vietnamese-style salad.
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Region: Vietnamese