Vietnamese Bún Bò Huế

Ingredients

• 1kg beef shank with bone
• 500g pork hock
• 5 stalks lemongrass, bruised
• 2 thumb ginger, sliced
• 1 tbsp shrimp paste
• 3 tbsp fish sauce
• 2 tbsp annatto seeds (for colour), warmed in 3 tbsp oil and strained
• 3 tbsp chilli oil
• 300g thick round rice noodles, cooked
• Toppings: bean sprouts, banana flower (or cabbage shredded), Vietnamese mint, coriander, lime, fresh chilli, sliced raw onion, shrimp paste-chilli sauce

Instructions

1. Blanch beef and pork; rinse.
2. Simmer with lemongrass, ginger, shrimp paste, fish sauce and 3 litres water for 2.5 hours.
3. Stir in annatto oil and chilli oil.
4. Lift meat; slice.
5. Place noodles in bowls; top with meat.
6. Ladle hot broth over.
7. Serve garnish platter at the table.

Serving suggestions

• Each diner builds their bowl.

Storage & reheating

Broth keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions