Vietnamese 120 min

Bun Bo Hue (Spicy Vietnamese Beef and Pork Noodle Soup)

Name: Bun Bo Hue (Spicy Vietnamese Beef and Pork Noodle Soup)
Total time: 120 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork hocks or trotters; 1 lb beef shank or brisket; 8 cups water; 2 stalks lemongrass, bruised; 4 tablespoons fish sauce; 2 tablespoons shrimp paste; 1 tablespoon sugar; 3 tablespoons annatto oil (or 1 teaspoon annatto powder in vegetable oil); 4 dried red chilies, soaked and blended; 4 cloves garlic, minced; 1 lb round rice noodles (bun bo hue noodles); 1/2 lb Vietnamese pork loaf (cha lua), sliced; Bean sprouts, banana blossom, Vietnamese mint, and lime for serving

spicydairy-freecomfort-foodhigh-protein

Ingredientsfor 2

490

Cal

40g

Protein

44g

Carbs

16g

Fat

11 lb pork hocks or trotters
21 lb beef shank or brisket
38 cups water
42 stalks lemongrass, bruised
54 tablespoons fish sauce
62 tablespoons shrimp paste
71 tablespoon sugar
83 tablespoons annatto oil (or 1 teaspoon annatto powder in vegetable oil)
94 dried red chilies, soaked and blended
104 cloves garlic, minced
111 lb round rice noodles (bun bo hue noodles)
121/2 lb Vietnamese pork loaf (cha lua), sliced
13Bean sprouts, banana blossom, Vietnamese mint, and lime for serving

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Instructions

1
Blanch pork hocks in boiling water for 10 minutes. Drain and rinse. Combine with beef shank, 8 cups water, lemongrass, and 2 tablespoons fish sauce. Bring to a boil, skim well, then simmer 90 minutes until meats are tender.
2
Remove meats. Slice beef thin and set aside. The pork hocks can be left whole or the meat pulled off the bone. Strain the broth.
3
Make the spice paste: heat annatto oil in a small pan, add blended chilies and garlic. Fry 3–4 minutes until fragrant and a vivid red-orange color. Add shrimp paste and stir-fry 2 more minutes until aromatic.
4
Add the spice paste to the strained broth. Season with remaining fish sauce and sugar. The broth should be bold red, intensely savory, spicy, and have a distinctive lemongrass-shrimp paste aroma that makes it unmistakably different from pho.
5
Cook noodles according to package. Divide among bowls with sliced beef, pork hock meat, and cha lua. Ladle hot broth over everything. Serve with bean sprouts, banana blossom, Vietnamese mint, and lime.