Bún Bò Huế

Spicy lemongrass beef noodle soup from Huế.

Ingredients

• 1 kg Beef shank
• 1 kg Pork bones
• 500 g Rice vermicelli
• 6 stalks Lemongrass
• 2 tbsp Shrimp paste
• ¼ cup Chili oil
• ¼ cup Fish sauce
• 2 Onions
• ¼ Pineapple
• 2 tbsp Sugar
• 1 cup Banana blossom
• 2 cups Herbs
• 2 tsp Salt
• 6 L Water

Method

1. Parboil the bones — Boil the bones and beef 10 minutes, then rinse everything and the pot clean.
2. Build the broth — Simmer with bruised lemongrass, onion and pineapple for 3 hours.
3. Season — Dissolve the shrimp paste in a little broth, let the grit settle, and add only the clear liquid.
4. Balance — Add fish sauce and sugar — Huế broth is spicy, sweet and salty all at once.
5. Make the chili oil — Fry chili and annatto in oil with minced lemongrass and stir it into the pot.
6. Slice the beef — Cut the cooked shank thinly across the grain.
7. Bún Bò Huế is ready — Serve over vermicelli with banana blossom and a plate of raw herbs.

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