Description
Savor the Essence of Bun Bo Hue: A Comforting Dish to Crave
Ingredients
Scale
- 2 lb pork bones
- 2 lb brisket
- 7 qt water
- 1 large white onion
- 1 piece ginger (about 2x2 inches, cut into thin slices)
- 2 stalks lemongrass (cut into 3 inches, smashed)
- 5 cloves garlic
- 1 stick cinnamon
- 5 whole cloves
- ¼ c pure sesame oil
- 1 tbsp annatto seeds
- 5 medium shallots (minced)
- 5 cloves garlic (minced)
- 2 tbsp pure sesame oil
- 2 tsp red pepper flakes
- 3 tbsp lemongrass (minced)
- 2 tbsp shrimp paste
- 2 tbsp chicken bouillon
- 1 tbsp Kosher salt
- 2 tbsp fish sauce
- 1 medium white onion (thinly sliced)
- 5 stalks green onion (chopped)
- 1 lb beef tenderloin (thinly sliced)
- 1 bag premium Hue noodles
- water spinach (shredded)
- banana flower (shredded)
- beansprout
- fresh oregano leaves
- lime wedges
- red cabbage (shredded, optional)
- 2 tbsp fish sauce
- 3 slices Thai chilies
- 1 tbsp shrimp paste
Instructions
- In a medium cooking pot, fill it with water and bring to a boil. Add the pork bones, cooking over high heat for about 10 minutes to remove impurities.
- Drain the pork bones and wash them under cold water, ensuring they’re clean. Set them aside for later use.
- In the same pot, quickly blanch the brisket, then drain and wash it. Let it cool before setting it aside.
- In a cooking pan over medium heat, toast the spices until they become fragrant. Use kitchen twine to tie the cinnamon sticks and lemongrass together, and place the remaining spices into a sachet.
- In a large pot, bring 7 quarts of water to a boil. Add the pork bones and brisket, bringing it back to a boil before reducing the heat to a simmer.
- Insert the spice sachet, lemongrass stalks, and cinnamon sticks into the pot. Let it simmer for 45 minutes, skimming off impurities occasionally. Remember to not stir.
- After 45 minutes, add the whole white onion to the pot and keep simmering for another 45 minutes to build the flavor.
- While the broth simmers, create the oil mixture by adding sesame seeds and annatto seeds to a pan over medium-low heat for 5 minutes. Strain and return the infused sesame oil to the pan.
- Add the minced garlic and shallots to the sesame oil and sauté for 3-4 minutes until fragrant. Set the mixture aside.
- In the same pan, sauté the remaining seasoning ingredients in the sesame oil for another 3-4 minutes, then set aside.
- Remove the brisket and let it cool. Discard other ingredients from the broth. Add about 8 cups of water back to the pot, followed by the oil mixture and the sautéed seasoning mixture.
- In a small bowl, mix the remaining seasoning ingredients with half a cup of hot broth. Stir well until dissolved, then pour into the broth.
- Allow the broth to continue simmering on low heat for 20 minutes, enhancing the flavors.
- Cut the cooled brisket into thin slices. Blanch the beef tenderloin slices in hot water briefly and wrap them to keep warm.
- Follow the package instructions to cook the Hue noodles, keeping them warm for serving.
- In a large bowl, add half with noodles, then layer on the sliced brisket and tenderloin. Garnish with the sliced white onion and green onion, and ladle the broth over to completely submerge the noodles.
- Finish by serving with a platter of fresh vegetables and your favorite dipping sauce on the side for everyone to personalize their bowl.
Notes
- Adjust the heat from red pepper flakes to your liking.
- Use fresh ingredients for the best flavor.
- Feel free to add more vegetables for garnish.
- Prep Time: 120 min
- Cook Time: 75 min
- Category: Main Dish
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 80 mg