Name: Maiku Vietnamese Phos BUN BO HUE Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 lbs pork neck bones (or pork hocks); 1 lb beef brisket (whole, with fat, trimmed); 6 l water; 1 whole onion (halved, charred); 4 oz ginger (halved lengthwise, charred); 3 stalks lemongrass stalks (white bottoms, smashed); 2 tbs dried shrimp (optional, for umami); 6 tbs fish sauce; 1 tbs rock sugar (or regular sugar); 1 tbs salt; 2 tbs dry annatto seeds (or 2 tbs annatto powder); 2 tbs dried chili flakes (or crushed red pepper); 1 tbs whole coriander seeds; 1 tsp black peppercorns; 2 whole star anise; 1 whole cinnamon stick; 3 whole cloves; 1 lb thick rice noodles (bun / bún bò Huế style); 0.5 lb well-done beef brisket (sliced thin); 0.5 lb Vietnamese pork roll / cha lua (sliced); 8 oz pig blood cube (optional); 4 tbs shallots (thinly sliced, fried until crisp); 4 stalks green onions (thinly sliced on diagonal); 0.25 cups cilantro (roughly chopped); 0.5 cups fresh Thai basil or sawleaf herb (rau răm); 2 cups bean sprouts; 3 whole lime wedges; 1 cups thinly sliced banana blossom or cabbage (optional); 0.25 cups sliced red onion; 2 tbs thinly sliced jalapeño or bird's eye chilies

Method

Broth

Blanch bones and meat

Place pork bones and whole beef brisket in a large stockpot. Cover with cold water (about 6 L). Bring to a rapid boil for 8 minutes. Drain and discard the water; rinse bones and brisket under running water to remove scum. Clean the pot.

Char aromatics

While bones blanch, char the halved onion and ginger directly over a gas flame or under a broiler until surface is blackened (about 6–8 minutes), turning as needed. Smash the white parts of lemongrass stalks to bruise them.

Toast spices & make annatto oil

In a dry skillet over medium heat, toast coriander seeds, peppercorns, star anise, cinnamon stick and cloves for 2–3 minutes until fragrant. In a small saucepan, heat 3 tbs neutral oil and add annatto seeds; simmer briefly until oil turns deep orange-red (about 2 minutes), then strain seeds out and reserve oil. In the same pan off-heat, stir chili flakes into a small amount of the hot oil for the broth's spice color; set aside.

Simmer broth

Return cleaned bones and brisket to the stockpot. Add 6 L fresh water, charred onion and ginger, bruised lemongrass, toasted whole spices (place in a spice bag or cheesecloth for easy removal), and dried shrimp. Bring to a gentle simmer over medium-high heat, then reduce to low. Skim foam occasionally. Simmer gently: pork bones 3 hours, brisket 2–2.5 hours (you can remove brisket earlier once tender).

Season & finish broth

After simmering, remove spice bag, bones and brisket. Strain broth through a fine mesh sieve into another pot to clarify. Season with fish sauce (6 tbs), rock sugar (1 tbs), and salt to taste. Stir in 1–2 tbs of the prepared chili/annatto oil depending on desired spiciness and color. Keep hot. Slice the brisket very thin against the grain and set aside. If using pork blood cube, add gently to the hot strained broth to warm (do not boil) for a few minutes until heated through.

Preparing Proteins & Noodles

Prepare pork roll (cha lua) and brisket

Slice the Vietnamese pork roll (cha lua) into 1/8–1/4 inch slices. Slice the cooked brisket thinly against the grain into bite-sized pieces. Keep both warm covered until serving.

Cook rice noodles

Bring a large pot of water to a rolling boil. Add the thick rice noodles and cook according to package instructions until tender but with some chew (usually 2–4 minutes fresh, longer if dried). Stir to prevent sticking. Drain and rinse briefly under warm water to remove surface starch; portion into serving bowls.

Toppings & Condiments

Fry shallots

If not using pre-fried shallots, thinly slice shallots and fry in neutral oil over medium heat until golden brown and crisp. Drain on paper towel and set aside.

Prep fresh garnishes

Arrange bean sprouts, herbs (basil, cilantro), sliced red onion, sliced chilies, lime wedges, and shredded cabbage/banana blossom on a platter for serving so diners can customize their bowls.

Assemble bowls

Place a portion of cooked noodles in each bowl. Top with sliced brisket, pork roll, and optional warmed pig blood cubes. Ladle the very hot seasoned broth over the noodles and proteins until the bowl is nearly full. Drizzle 1 tsp of annatto/chili oil over each bowl for color and heat. Sprinkle fried shallots, green onion, and cilantro on top.

Serve

Serve immediately with additional condiments on the side: lime wedges, extra chili oil, hoisin, and shrimp paste if desired. Encourage diners to squeeze fresh lime and add bean sprouts and herbs to taste.

Bun Bo Hue Recipe