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Name: Bún bò Huế
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 500 g Beef shank; 300 g Pork hocks; 2 Lemongrass stalks, bruised; 3 Garlic cloves, minced; 20 g Ginger, sliced; 1 tbsp Shrimp paste; 2 tbsp Fish sauce; 300 g Rice vermicelli (bún); 150 g Pork blood cubes; 200 g Bean sprouts; 1 bunch each Fresh herbs (Thai basil, cilantro); 4 Lime wedges; 1 medium Sliced onion; 2 tbsp Chili oil

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Vietnam2 h 15 minServes 4déjà cuisiné

Bún bò Huế

Bún bò Huế · Bun bo Hue

Ingrédients14

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

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Préparation

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.
Remove the meat, slice the beef thinly and shred the pork; strain the broth and return it to the pot.
Stir in shrimp paste and fish sauce, season with salt and pepper, and simmer another 10 min.
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.
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.