Authentic Recipe for Bún Bò Huế

Key Ingredients and Characteristics

• Broth (The Heart of the Soup):

  • Beef and/or Pork Bones: For a rich base.

  • Beef Shank (Bắp bò) and/or Pork Knuckle/Tendons (Giò heo): The meat used for smoking.

  • Lemongrass (Sả): Abundant, both crushed and minced, it is fundamental for the aroma.

  • Fermented Shrimp Paste (Mắm Ruốc): The ingredient that confers the unique umami and briny flavor; it must be diluted and strained.

  • Pineapple (Optional but Recommended): Adds a sweetness and an acidic clarity to the broth.

  • Rock Sugar (or cane/palm sugar), Fish Sauce (Nước mắm), Salt.

• Spicy Condiment (Sate or Chili Oil):

  • Annatto/Achiote Oil: Confers the characteristic red-orange color.

  • Chili powder/flakes, Garlic, Shallot, minced Lemongrass.

• Solid Sides:

  • Rice Noodles (Bún): Large and round, they are specific for this soup.

  • Cooked Meat: Thin slices of beef shank cooked in the broth, thick slices of pork knuckle.

  • Chả Huế (Vietnamese Mortadella): Steamed pork or beef sausage (optional).

  • Pork/Beef Blood Cube (Huyết): A traditional ingredient, often gelatinous (optional).

• Garnish (Rau Sống):

  • Bean Sprouts (Giá đỗ).

  • Sliced Banana Blossoms (Bắp chuối bào – very traditional).

  • Mint, Vietnamese Basil, Coriander.

  • Thinly sliced Onions (often left in ice water to remove the bitterness).

  • Lime Slices and Fresh Chili (to adjust acidity and spiciness).

Simplified Preparation Method

Phase 1: Bone Cleaning and Meat Preparation

1. Blanching: Put the bones and meat (beef and pork shank) in a large pot, cover with water and bring to a boil. Cook for about 10 minutes.

2. Rinse: Drain, discard the dirty water, and thoroughly rinse the bones and meat under cold water to remove scum and impurities. This ensures that the final broth is clear.

Phase 2: Slow Cooking of the Broth

1. Initial Flavoring: Put the bones and meat back into the pot. Add abundant crushed lemongrass (tied in bundles), the pineapple slices, the onion cut in half, and the ginger (optional, often roasted first). Cover with fresh water.

2. Slow Cooking: Bring to a boil, then lower the flame to minimum to maintain a gentle simmer. Cook for at least 4–6 hours.

3. Addition of the Mắm Ruốc: Halfway through cooking, dilute the shrimp paste (mắm ruốc) in a little warm water, mix well, and let the sediments settle on the bottom. Add the filtered liquid to the broth (discard the sediment).

4. Extraction of the Meat: Remove the pork shank (faster) and then the beef shank as they become tender (the beef may require 2–4 hours). Set aside and slice thinly once cooled.

5. Seasoning: At the end of cooking, remove the bones and aromatics. Season the broth with salt, rock sugar, and fish sauce to taste.

Phase 3: Preparation of the Chili Oil (Saté)

1. Red Oil: Heat the vegetable oil and add the annatto/achiote seeds. Cook over medium-low heat until the oil becomes an intense red. Filter the oil, discarding the seeds.

2. Aromatic Sauté: In the same red oil, add the crushed lemongrass, garlic, sliced shallot, and chili powder. Sauté over very low heat until they are fragrant (do not burn!). Add a bit of mắm ruốc as well if desired.

3. Potting: This spicy mixture can be added to the broth or served on the side, allowing everyone to adjust the spiciness.

Phase 4: Assembly and Service

1. Noodles: Cook the thick and round rice noodles (bún) according to instructions, drain them and put them in bowls.

2. Topping: Arrange the slices of beef shank, pork shank, the chả huế, and the blood cube (if used) over the noodles.

3. Service: Pour the boiling broth over the ingredients. Garnish with thinly sliced raw onion and a spoonful of chili oil (saté).

4. Side Dish: Serve immediately with an abundant plate of fresh herbs and leafy vegetables (banana blossoms, sprouts) and lime wedges.

Bún Bò Huế