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