Ingredients with Measurements:
- 1 lb beef shank, sliced into thin pieces
- 1 lb pork hock, sliced into thin pieces
- 1 lb pork bones
- 1 onion, chopped
- 2 lemongrass stalks, bruised
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp paprika
- 1 tbsp chili flakes
- 1 tbsp shrimp paste
- 1 tbsp vegetable oil
- 1 lb rice vermicelli noodles
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeno pepper, sliced
- 1 cup bean sprouts
- Salt and pepper to taste
Special equipment needed:
- Large stockpot
- Cheesecloth
- Kitchen twine
- Strainer
Step-by-step instructions:
1. In a large stockpot, add pork bones, onion, and lemongrass. Cover with water and bring to a boil. Reduce heat and simmer for 2 hours.
2. In a separate pan, heat vegetable oil over medium heat. Add beef shank and pork hock and cook until browned.
3. Add browned meat to the stockpot with the pork bones. Add fish sauce, sugar, paprika, chili flakes, and shrimp paste. Simmer for another hour.
4. Remove the pork bones, onion, and lemongrass from the stockpot. Strain the broth through a cheesecloth-lined strainer.
5. Cook rice vermicelli noodles according to package instructions.
6. To serve, place a portion of cooked noodles in a bowl. Add sliced beef and pork, bean sprouts, cilantro, and jalapeno pepper. Pour hot broth over the top. Serve with lime wedges.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 10g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Pork hock can be substituted with pork shoulder or beef brisket.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced pig's blood or beef tendon for a more traditional version of the soup.
- Add sliced mushrooms or bok choy for a vegetarian version.
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use a strainer lined with cheesecloth to remove any impurities from the broth.
- Adjust the spice level to your liking by adding more or less chili flakes.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat until heated through.
Presentation ideas:
- Serve soup in a large bowl with a side of lime wedges and sliced jalapeno pepper.
Garnishes:
- Cilantro, lime wedges, and sliced jalapeno pepper.
Pairings:
- Serve with a side of steamed rice or Vietnamese baguette.
Suggested side dishes:
- Spring rolls or Vietnamese salad.
Troubleshooting advice:
- If the broth is too salty, dilute 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 an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Bun Bo Hue is a spicy Vietnamese soup that originated in the city of Hue.
Flavor profiles:
- Spicy, savory, and fragrant.
Serving suggestions:
- Serve hot as a main dish.
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Region: Vietnamese