Bun Bo Hue Recipe

Rinse bones and beef under cold water to remove surface blood. Place bones and beef shank/chuck in a large stockpot and cover with cold water. Bring to a vigorous boil for 8–10 minutes. Skim scum and boil-off. Drain bones and rinse pot to remove impurities. Wipe pot dry.

Fill the cleaned pot with 5 L fresh water, return blanched bones and beef, and bring to a simmer.

Char the halved onion and the large piece of ginger over an open flame, under broiler, or in a dry skillet until blackened in spots (about 8–10 minutes). Rinse briefly and add to the pot.

Lightly bruise the lemongrass stalks and add to the pot.

Toast star anise, cinnamon, cardamom pods, cloves and black peppercorns in a dry skillet over medium heat for 2–3 minutes until aromatic. Wrap the spices together with sliced ginger and shallots in a piece of cheesecloth and tie to make a sachet (or place in a small metal tea infuser).

In a small saucepan, gently heat the vegetable oil with annatto seeds over low heat for 2–3 minutes until oil turns orange-red. Strain out the seeds and reserve the annatto oil. Set aside 1–2 teaspoons of the oil for finishing bowls (adds authentic color).

Add the spice sachet to the pot along with rock sugar and 1–2 tablespoons of fish sauce. Keep the pot at a gentle simmer (do not boil vigorously) and simmer uncovered for 3–4 hours. Periodically skim any foam or fat that rises.

About 45–60 minutes before the end of cooking, add the optional pork hock/shoulder (if using) so it becomes tender and imparts flavor. Continue simmering until meat is fall-apart tender.

After simmering, remove bones and large solids. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot. Taste and season with remaining fish sauce and salt to balance (add up to the listed 4 tbs fish sauce and 2 tsp salt total, adjusting to taste). Keep broth hot.

Soak or rinse the rice vermicelli (bun) according to package instructions: if dried, soak in warm water until pliable (8–15 minutes) then briefly blanch in boiling water 30–60 seconds. Drain and divide into serving bowls.

If using pre-cooked pork hock or pork shoulder, slice thinly. Bring a small pot of water to a rapid simmer. Quickly blanch raw thinly sliced beef brisket/sirloin in the simmering broth or water for 10–20 seconds just until pink turns gray (or place raw slices into hot broth when assembling bowls so the hot broth cooks them).

Arrange bean sprouts, herbs, lime wedges, sliced red onion, chilies and scallions on a platter for serving.

Divide sliced proteins (blanched beef, sliced pork, cha lua) over the prepared rice vermicelli in each bowl.

Ladle very hot broth over noodles and proteins, ensuring the broth is boiling or near-boiling to cook the raw beef slices if included (about 1–2 cups per bowl depending on bowl size).

Drizzle a little reserved annatto oil into each bowl for color (about 1/4–1/2 tsp). Sprinkle chopped scallions and fresh herbs on top.

Serve immediately with bean sprouts, lime wedges, chilies, and condiments (shrimp paste, hoisin, sriracha) on the side so diners can adjust heat and savoriness.