Bun Bo Hue Recipe

Blanch meats

Place beef shank and pork knuckle in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 8–10 minutes to remove impurities. Skim scum and foam that rise to the surface. Drain meats and discard the blanching water; rinse pot briefly.

Roast aromatics

Meanwhile, char the halved onion and halved ginger directly over a gas flame or under a broiler until blackened in spots (about 6–8 minutes), turning occasionally. This adds depth to the broth.

Simmer broth

Return the blanched meats to the clean stockpot and add 6 liters of fresh water. Add the charred onion, charred ginger, and tied leek/green onion bulbs if using. Bring to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and simmer for 2–2.5 hours, skimming surface foam occasionally, until meat is tender and flavorful.

Season and finish

After simmering, remove the meats and set aside to cool. Strain the broth through a fine-mesh sieve into another pot to remove solids. Return strained broth to heat, add fish sauce (6 tbs), salt (2 tsp), and rock or palm sugar (1 tbs). Taste and adjust seasoning — the broth should be savory with a balanced sweet-salty profile.

Make annatto oil (for color)

In a small saucepan, warm neutral oil over low heat. Add annatto seeds and gently heat until oil turns a deep orange-red (about 3–5 minutes). Do not let seeds burn. Strain seeds and reserve the annatto oil. You should end up with roughly 80–100 ml flavored oil.

Toast and prepare spices

In a dry skillet over medium heat, toast coriander seeds for 1–2 minutes until fragrant; lightly crush. If using shrimp paste, briefly toast it with a splash of oil to bloom its aroma (30–45 seconds). Remove from heat and set aside.

Sauté aromatics & chili

Heat 2–3 tablespoons of the annatto oil in a small pan over medium heat. Add sliced shallots and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in chili paste, toasted shrimp paste (if using), crushed coriander seeds and black pepper. Cook for 1–2 minutes, then remove from heat. Add the remaining annatto oil to adjust color and richness. Taste and set aside.

Combine with broth

Ladle some of this chili mixture into the strained broth while simmering (start with 3–4 tbs per 1 liter and adjust to desired heat and color). Simmer together for 10–15 minutes to meld flavors. Keep extra chili oil to serve at the table for those who want more heat.

Prepare proteins

When meats have cooled enough to handle, slice the beef shank thinly across the grain. If you cooked pork loin or have chả lụa, slice into rounds. If using pig's blood cake, ensure it's pre-cooked and slice into bite-sized pieces. Keep slices warm or briefly reheat in hot broth before serving.

Cook noodles

Bring a separate pot of water to a vigorous boil. Add the thick rice vermicelli and cook according to package directions until just tender (usually 2–4 minutes depending on thickness). Stir to prevent sticking. Drain and rinse briefly under hot water to keep warm and remove surface starch.

Assemble bowls

Divide drained noodles among serving bowls (about 100–120 g cooked noodles per person). Arrange slices of beef shank, pork sausage/pork slices, and pig's blood (if using) on top of the noodles. Pour the hot spiced broth over the noodles and proteins, making sure broth is boiling hot to lightly cook thin meats and warm garnishes.

Prepare garnishes

Wash and drain all herbs and bean sprouts. Shred the banana blossom or cabbage very thinly and soak briefly in cold water if using to remove bitterness. Thinly slice scallions and chill or soak red onion/shallot slices briefly to remove sharpness. Cut lime into wedges and slice chiles.

Serve

Top each bowl with a handful of bean sprouts, basil leaves, sawleaf herb or cilantro, shredded banana blossom or cabbage, scallions, and a few slices of fresh chili. Offer lime wedges and extra chili oil on the side so diners can adjust acidity and heat. Serve immediately while broth and noodles are hot.