Bún bò Huế

Ingredients

Instructions

1. 1

   Prep all components first: rinse the beef shank and pork hock, bruise and cut the lemongrass, halve the onion and ginger, mince the aromatics for the chilli oil, slice the spring onions, shred the banana blossom, pick the herbs, and set the noodles and garnishes ready. This mise en place is essential because the soup comes together quickly once the broth is strained.

2. 2

   Char the onion and ginger in a dry pan over high heat for 3-4 minutes until lightly blackened in spots; this adds depth and a subtle smoky sweetness to the broth.

3. 3

   Place the beef shank, pork hock, water, charred onion, charred ginger, and bruised lemongrass into a pressure cooker. Seal and cook at high pressure for 28 minutes, then quick-release carefully. The meat should be tender but still sliceable; if needed, simmer uncovered for a few extra minutes after opening.

4. 4

   While the broth cooks, make the dầu sa tế. Heat the neutral oil over medium-low heat, add the annatto seeds, and cook for 1-2 minutes until the oil turns deep orange-red. Strain out and discard the seeds, then return the coloured oil to the pan. Add the minced shallot, garlic, and lemongrass; cook gently until fragrant and just starting to colour. Stir in the chilli flakes and sweet paprika for 20-30 seconds, then remove from the heat so the spices do not burn.

5. 5

   Cook the rice vermicelli in boiling water according to the package, usually 8-10 minutes, until tender but still springy. Drain, rinse briefly with warm water to remove excess starch, and divide between 2 large bowls.

6. 6

   Open the pressure cooker and remove the meats. Strain the broth into a clean pot, discarding the spent aromatics. Stir the shrimp paste with a ladleful of hot broth in a small bowl until dissolved, then add it back to the pot along with the fish sauce, salt, and sugar. Add about two-thirds of the chilli oil, taste, and adjust for a balance of savoury, spicy, and slightly sweet. The broth should be assertive because the noodles and garnishes will soften the flavour.

7. 7

   Slice the beef shank thinly across the grain and, if desired, shred some of the pork hock meat from the bone. Return the sliced meat briefly to the hot broth for 1-2 minutes to warm through without overcooking.

8. 8

   Top each bowl of noodles with beef shank and pork hock. Ladle over the boiling-hot broth. Finish with bean sprouts, spring onions, coriander, banana blossom, and mint. Spoon over the remaining chilli oil to taste and serve immediately with lime wedges on the side.

Nutrition per serving

Notes

• •Using a pressure cooker is the most realistic way to produce a deeply flavoured classic-style broth within 60 minutes.
• •If banana blossom is unavailable, add extra bean sprouts and a little shredded cabbage for crunch, though banana blossom is more traditional.
• •Shrimp paste varies in saltiness and intensity; start with the listed amount and adjust only after tasting the finished broth.
• •For cleaner slices, let the beef shank sit for 5 minutes after cooking before cutting across the grain.
• •Serve with extra fish sauce or chilli oil at the table for individual adjustment.

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