Bun Bo Hue Recipe

I absolutely love this recipe because it’s a deeply flavorful and aromatic journey that brings the comfort of slow-cooked meats and spices together in one warming bowl. The vibrant broth, bursting with the essence of lemongrass, ginger, and fresh herbs, makes every slurp a delight and leaves a lasting impression on my taste buds.

I adore how the intense flavors of Bun Bo Hue spring to life in this classic Vietnamese dish. With shank, brisket, and ham hock simmered alongside fragrant lemongrass and ginger, the soup manages to be both hearty and aromatic.

As I enjoyed the soup, assembled Vietnam-side, I was taken with just how perfectly the fresh herbs, lime juice, and chili paste balanced flavors that already were a riot of taste in the bowl. My absolute favorite part: the intense fishiness of the shrimp paste that somehow managed to make the soup sing.

Ingredients

Beef shank: A proteinaceous and collagenous part of the animal, granting both depth and nutrition to the broth.

Hock of pig: This ingredient fattens and enriches the broth, making it the hearty soup’s nourishing foundation.

Lemongrass: Delivers the citrusy scent and a crisp flavor of the broth.

Fish sauce is a must for umami depth; it brings a savory, salty taste that is essential to the dish.

Shrimp Paste: Strengthens umami, adding depth and an element of brininess.

Seeds of Annatto: Impart dazzling hues, with a gentle, earthen flavor.

Chili paste: Imparts heat and spice, counterbalancing the broth’s flavors.

Vermicelli Rice: Provides a chewy, gluten-free foundation for the succulent broth.

Ingredient Quantities

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• 2 lbs beef shank with bone
• 1 lb pork hock
• 1 lb beef brisket
• 1 stalk lemongrass, cut into 4-inch pieces and smashed
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 3 tablespoons vegetable oil
• 2 tablespoons annatto seeds or powder
• 1 tablespoon chili paste
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 white onion, halved
• 1 small ginger piece, sliced
• 4 stalks scallions, chopped
• 1 package Vietnamese rice vermicelli noodles
• 4 tablespoons lime juice
• Fresh herbs for garnish (cilantro, mint, Thai basil)
• Bean sprouts
• Sliced white onion
• Sliced cabbage
• Chopped chili peppers

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Instructions

1. Prepare the Broth
In a sizable pot, add the beef shank, pork hock, beef brisket, halved white onion, and sliced ginger. Submerge in water, cover, and bring to a boil. Then, uncover, reduce heat, and simmer for 2 hours. Skim off any foam that comes to the surface.

2. Flavor the Broth
After 2 hours, put lemongrass, fish sauce, and shrimp paste into the pot. Keep simmering for another 30 minutes to 1 hour until the meats become tender.

3. Prepare the Annatto Oil
In a little saucepan over medium heat, warm the vegetable oil. Add the annatto seeds or powder, and stir until the oil turns red. If you used whole seeds, strain them out and set the oil aside.

4. Cook the Noodles
Prepare the Vietnamese rice vermicelli noodles according to the package directions. Drain and set aside.

5. Season the Broth
Once cooked, remove all the meats from the pot. To the broth, add sugar and salt, tasting and adjusting the seasoning if necessary.

6. Slice the Meats
After the meat has cooled sufficiently to be handled, cut the beef shank, pork hock, and beef brisket into thin slices.

7. Spice Up the Broth
Incorporate the annatto oil and chili paste into the broth, enriching its color and flavor, while mixing them in thoroughly.

8. Assemble the Bowls
Put a part of the cooked noodles into serving bowls. On top, add slices of the cooked meats.

9. Pour the Broth
Serve each bowl, with the noodles and meat in it, a generous portion of hot broth until the ingredients are covered.

10. Garnish and Serve
Chopped scallions, fresh herbs, sliced white onion, sliced cabbage, bean sprouts, chopped chili peppers, and a squeeze of lime juice make a good garnish. Serve immediately.

Equipment Needed

1. Large pot with lid
2. Medium saucepan
3. Skimmer or slotted spoon
4. Strainer (for annatto seeds)
5. Knife
6. Cutting board
7. Ladle
8. Bowls for serving
9. Tongs (optional, for handling meats)
10. Measuring spoons
11. Mixing spoon or spatula
12. Colander (for draining noodles)

FAQ

• What is the key flavor in Bun Bo Hue?
  The key flavors in Bun Bo Hue are the aromatic lemongrass, the savory depth from shrimp paste, and the spicy kick from chili paste.
• Can I substitute any of the meats?
  Yes, you can substitute beef shank with oxtail or pork hock with pork shoulder. These substitutions will slightly alter the taste but maintain the richness.
• What type of noodles should I use?
  Authentic Bun Bo Hue is made with Vietnamese rice vermicelli noodles, which are thicker than pho noodles.
• How long does it take to prepare Bun Bo Hue?
  Preparing Bun Bo Hue takes about 3-4 hours, considering the time needed to simmer the bones for a rich broth.
• What is the purpose of annatto seeds in the recipe?
  Annatto seeds are used for their vibrant red color, which gives the broth an appealing appearance without altering the flavor significantly.
• How do I adjust the spice level?
  To adjust the spice level, add more or less chili paste and chopped chili peppers according to your taste preference.
• Are there any garnishing tips?
  Common garnishes include fresh herbs like cilantro, mint, and Thai basil, alongside bean sprouts, sliced onion, cabbage, and lime wedges to add freshness and crunch.

Substitutions and Variations

Instead of using beef shank with the bone, use 2 lbs of oxtail.
1 lb pork shoulder, used in place of pork hock
1 tablespoon soy sauce rather than fish sauce (for a different flavor)
1 tablespoon of tamarind paste is to be substituted for shrimp paste.
3 tablespoons of olive oil in place of vegetable oil

Pro Tips

1. Roast the Ingredients for Depth Before adding the beef shank, pork hock, and beef brisket to the pot, consider roasting them in the oven or searing them in a pan. This will develop a deeper, more complex flavor in the broth.

2. Char the Aromatics To enhance the broth’s flavor, char the halved white onion and sliced ginger on a gas burner or in a dry skillet before adding them to the pot. This adds a smoky depth to the soup.

3. Use Whole Spices If available, use whole annatto seeds to prepare the annatto oil, as they impart a more vibrant color and richer flavor. Make sure to strain them out to avoid any bitterness.

4. Adjust the Heat Customize the spiciness by gradually adding the chili paste. Taste as you go, enabling adjustments to your desired heat level without overpowering the dish.

5. Rest the Meat After the meats have cooked and cooled, let them rest briefly before slicing. This helps them retain their juices and ensures neater cuts, presenting beautifully in the serving bowls.