Bún Bò Huế is a bold and spicy Vietnamese noodle soup originating from the city of Huế in Central Vietnam. Its rich, aromatic broth combines beef, pork, lemongrass, shrimp paste, and chile-forward seasonings for a distinctive balance of savory, spicy, sweet, and deeply fragrant flavors.
Ingredients
Prepare the meat
Place the beef shank, oxtail, and pork hocks in a large pot and cover with water.
Bring to a boil and parboil for about 5 minutes. Drain, then thoroughly rinse the meat and bones to remove any impurities.
Transfer the cleaned meat and bones to a large stockpot.
Make the broth
Add the chicken broth, smashed lemongrass, and halved yellow onions to the stockpot. Add enough water to bring the total liquid to approximately 5 quarts.
Bring the broth to a boil, then reduce the heat to maintain a steady simmer.
Periodically check the meats for doneness and remove each one as it finishes cooking. The pork hocks should take approximately 1 hour, while the beef and oxtail may require 2 to 3 hours.
Once cooked, allow the meats to cool enough to handle before slicing them for serving.
Remove and discard the onions and lemongrass from the broth.
Season the broth
Add the salt, sugar, fish sauce, annatto oil, and shrimp paste.
Add the seasonings gradually and taste the broth as you go, adjusting until the balance of savory, sweet, salty, and spicy flavors is to your liking.
Stir in the fried shallots and garlic. Add additional water if the broth has reduced too much during cooking.
Prepare the pork blood
If using precooked pork blood, cut it into bite-sized pieces and boil briefly until heated through.
If using raw pork blood, cut it into approximately 1-inch cubes and boil for 30 to 45 minutes, or until completely cooked through.
Drain and set aside for serving.
Prepare the noodles
Cook the rice noodles according to the package instructions.
Drain and rinse the noodles well, then divide them among serving bowls.
Assemble the bowls
Top each bowl of noodles with sliced beef shank, oxtail, pork hock, chả lụa, and pork blood.
Add fresh mint, basil, and bean sprouts.
Ladle the piping-hot broth over the noodles and meat.
Serve
Serve the Bún Bò Huế hot with lime wedges and additional fresh herbs on the side.
For extra heat, add Vietnamese sate or your preferred chile sauce to taste.
