Bún bò Huế

Bún bò Huế · Bun bo Hue

Ingredients14

• Beef shank500 g
• Pork hocks300 g
• Lemongrass stalks, bruised2
• Garlic cloves, minced3
• Ginger, sliced20 g
• Shrimp paste1 tbsp
• Fish sauce2 tbsp
• Rice vermicelli (bún)300 g
• Pork blood cubes150 g
• Bean sprouts200 g
• Fresh herbs (Thai basil, cilantro)1 bunch each
• Lime wedges4
• Sliced onion1 medium
• Chili oil2 tbsp

Method

1. In a large pot combine beef shank, pork hocks, bruised lemongrass, minced garlic, sliced ginger and 2.5 L water; bring to a boil then simmer 1.5 h, skimming foam occasionally.
2. Remove the meat, slice the beef thinly and shred the pork; strain the broth and return it to the pot.
3. Stir in shrimp paste and fish sauce, season with salt and pepper, and simmer another 10 min.
4. Soak the rice vermicelli in hot water for 5 min, then drain; prepare toppings: pork blood cubes, bean sprouts, fresh herbs, lime wedges, sliced onion and chili oil.
5. To serve, place vermicelli in bowls, add sliced beef and pork blood, pour hot broth over, and garnish with herbs, bean sprouts, onion, lime and a drizzle of chili oil.