Bún bò Huế
Ingredients
- 800 gBeef shank (whole for cooking)
- 2 pcSemi-salted pig's foot (halved)
- 4 pclemongrass (bruised)
- 400 gVietnamese rice noodles (cooked)
- 2 tbspshrimp paste (diluted in a little water)
- 1 pcOnion (peeled)
- 2 pcstar anise (whole)
- 4 tbspfish sauce (for seasoning)
- 1 pcHot chili pepper (minced)
- 3 tbspPeanut oil (to infuse chili)
- 1 tbspBrown sugar (to balance)
- 3 LMineral water (for the broth)
- 40 gFresh ginger (peeled and lightly crushed)
- 1 tbspAnnatto seeds (to color the oil)
Method
A brick-red, powerful and spicy broth dominated by lemongrass. The beef is meltingly tender and the rice noodles provide a soft bite.
- 1
Plunge the beef shank and pig's trotters into boiling water for 10 minutes. Carefully skim off the grey foam that rises to the surface to ensure a perfectly clear broth. Drain and rinse with clean water.
- 2
In a large pot, place the meats, onion, star anise, ginger, and crushed lemongrass. Cover with mineral water. Simmer over low heat. The shank should become tender enough to shred with a fork.
- 3
Heat the oil and sauté the annatto seeds until the oil is bright red, then remove the seeds. Then add the chili and shrimp paste. When the smell becomes strong, pour this mixture into the broth.
- 4
Remove the meats and cut them into thin slices. Strain the broth. Add the fish sauce and brown sugar. The taste should be a perfect balance between salt, umami, and spice.
- 5
Divide the cooked rice noodles into the bowls. Arrange the meat slices on top. Pour the scalding broth over. The heat of the liquid should instantly awaken the scents of the lemongrass.
Frequently asked questions
How do you get this dish right?
- Never let the broth boil vigorously after the blanching stage, or it will become cloudy.
- The shrimp paste must be of good quality; its smell should be briny but not rancid.
How long does this dish keep?
The broth keeps for 3 days in the fridge. Always separate the noodles from the broth for storage.
