Bun Bo Hue

360 mins
Serves 1
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Directions

  1. 1Start by preparing the soup base with pineapple and lemongrass.
  2. 2Cook the beef shank and beef tendon for 6 hours in the soup.
  3. 3Heat oil in a pan.
  4. 4Add minced lemongrass, garlic, and shallots to the hot oil.
  5. 5Cook until the mixture turns golden.
  6. 6Add Bun Bo Hue powder to the pan.
  7. 7Add annatto seed oil to the powder for more color.
  8. 8Add MSG, also referred to as 'Vietnamese crack', to the mixture.
  9. 9Add fermented shrimp paste to the pan.
  10. 10Pour Coca Rico soda into the fermented shrimp paste jar to rinse out the remaining paste and add it to the pan.
  11. 11Stir everything together in the pan.
  12. 12Pour the flavorful mixture from the pan into the large pot of soup.
  13. 13Place cooked vermicelli noodles in a bowl.
  14. 14Add slices of beef shank, beef tendon, pig feet, pork blood, and Cha Lua (Vietnamese ham) on top of the noodles.
  15. 15Garnish with cilantro and ring onion.
  16. 16Ladle the hot Bun Bo Hue soup over the ingredients in the bowl.
  17. 17Squeeze fresh lime juice over the soup.
  18. 18Add fresh herbs and bean sprouts.

Ingredients

  • Beef shank
  • Beef tendon
  • Pineapple
  • Lemongrass
  • Garlic
  • Shallots
  • Bun Bo Hue powder
  • Annatto seed oil
  • MSG
  • Fermented shrimp paste
  • Coca Rico soda
  • Vermicelli noodles
  • Pig feet
  • Pork blood
  • Cha Lua (Vietnamese ham)
  • Cilantro
  • White onion
  • Lime
  • Herbs
  • Bean sprouts

Equipment

large potfrying panladlebowlchopsticksspoon

Tips

  • Cook the meat for 6 hours to make the soup.
  • Use annatto seed oil for more color.
  • Don't waste any ingredients; use Coca Rico soda to rinse out the last bits of fermented shrimp paste from the jar.