Special Hue Recipe

blanch bones

Place pork spareribs and beef shank/bones in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil 5 minutes to remove impurities. Drain and rinse bones under hot water; discard blanch water and clean pot.

char aromatics

While bones blanch, char the halved onion and smashed ginger directly over an open flame, under a broiler, or in a dry skillet until edges are blackened and fragrant, about 6–8 minutes total, turning once.

start broth

Return cleaned bones and spareribs to the pot. Add 6 cups fresh water, charred onion, charred ginger, and 1 tsp of the sea salt. Bring to a gentle simmer over medium-low heat. Skim foam as needed the first 15 minutes.

simmer

Add lemongrass, star anise, cinnamon stick, cardamom pods, and cloves. Reduce heat to low and simmer gently 1.5–2 hours, partially covered, until pork spareribs are tender and beef flavor has infused the broth.

strain and season

Carefully remove ribs and beef bones. Strain broth through a fine-mesh strainer into a clean pot to remove solids and aromatics. Taste and season with remaining 0.5–1 tsp sea salt, 2 tbsp fish sauce, rock sugar, and ground turmeric. Keep broth hot over low heat.

prepare annatto oil

In a small saucepan over low heat, warm 2 tbsp neutral oil and add annatto seeds. Cook gently until oil turns bright orange-red, about 3–5 minutes; do not burn. Strain out seeds and reserve the red oil. This will give the broth its Hue color and aroma.

infuse chili and spices

In 1–2 tbsp of the annatto oil, gently fry 1 tsp dried chili flakes and the ground turmeric for 30 seconds to bloom the color and spice. Add this oil mixture to the strained broth and stir. Adjust heat with extra chili flakes if desired.

finish pork spareribs

If spareribs are not fully tender after simmering, return them to the simmering broth and cook until fall-off-the-bone, about 20–30 more minutes. Remove ribs and, when cool enough to handle, cut into serving-size pieces (2–3 ribs per portion). Reserve meat in a bowl and skim excess fat from the broth if desired.

prepare beef

Trim and very thinly slice raw beef across the grain. Chill briefly to make slicing easier. The thin slices will cook quickly when hot broth is poured over them in the bowl.

prepare noodles

Bring a separate pot of water to a boil. Add rice vermicelli and cook according to package directions (typically 3–4 minutes) until tender but still springy. Drain and rinse briefly under warm water to prevent sticking, then portion into serving bowls (about 2 oz dried noodles per serving).

assemble bowls

Divide shredded cabbage/lettuce, bean sprouts, basil, cilantro, green onions, and optional banana blossom or shallot among the bowls around the noodles. Place pork sparerib pieces on top of noodles in each bowl. Arrange a few slices of raw beef on top of the hot noodles.

ladle hot broth

Bring broth to a vigorous simmer. Pour hot broth directly over the raw beef slices and noodles so the beef cooks in the bowl (about 30–60 seconds for thin slices). Add fried shallots and a drizzle of reserved annatto oil to each bowl for aroma and color. Offer lime wedges, sliced fresh chilies, and condiments on the side.

serve

Serve immediately with extra fish sauce, sliced chilis in vinegar, hoisin or chili oil on the side. Encourage diners to squeeze lime and mix herbs into the noodles for a classic Hue flavor balance of spicy, sour, salty, and aromatic.