Bun Bo Hue Recipe
Make Bun Bo Hue Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Aromatics & Spice Paste
Noodles & Proteins
Garnishes & Condiments
Method
Broth
- 1
Blanch bones
Place beef shank and pork bones in a large stockpot and cover with cold water. Bring to a rapid boil over high heat and boil for 8–10 minutes to remove impurities. Skim foam, then drain bones and rinse under cold water. Rinse the pot.
- 2
Simmer broth
Return blanched bones to the cleaned pot and add 5 liters of fresh cold water. Add the halved onion, halved ginger, and 2 smashed lemongrass stalks. Bring to a boil, then reduce to a gentle simmer. Simmer uncovered for 2 to 2.5 hours, skimming any surface scum occasionally, until beef is tender and pork flavors infuse the broth.
- 3
Season broth
About 30 minutes before the broth is done, add fish sauce, salt, rock sugar, and 1 tsp shrimp paste (or additional fish sauce if not using shrimp paste). Add remaining smashed lemongrass stalks and taste, adjusting salt and fish sauce to balance savory and slightly sweet flavors.
- 4
Strain and reserve
Remove bones and large solids. Strain broth through a fine-mesh sieve into a clean pot. Reserve cooked beef shank and pork for slicing. Keep broth hot and skim excess fat if desired.
Aromatics & Spice Paste
- 5
Make annatto oil
In a small saucepan, combine 6 tbs neutral oil and annatto seeds. Heat over low heat until oil turns a deep orange-red (about 5–7 minutes). Do not burn seeds. Strain oil into a heatproof bowl and discard seeds. Reserve 2–3 tbs of annatto oil for finishing and use remaining oil for the paste.
- 6
Prepare chilies and aromatics
Soak dried red chilies in hot water for 15 minutes until pliable, then drain. Roughly chop soaked dried chilies, fresh red chilies, garlic, shallots, and lemongrass (white parts).
- 7
Blend spice paste
In a food processor or mortar and pestle, combine chopped dried chilies, fresh chilies, garlic, shallots, lemongrass, and 1 tsp shrimp paste (if using). Pulse to a coarse paste, adding a splash of reserved annatto oil or 1–2 tbs neutral oil to help blend.
- 8
Fry the paste
Heat 2 tbs vegetable oil in a skillet over medium heat. Add the chili-lemongrass paste and fry, stirring frequently, until fragrant and oil separates from the paste, about 5–8 minutes. Add 2–3 tbs of reserved annatto oil toward the end for color and additional flavor. Taste and adjust: add a pinch of sugar or a splash of fish sauce if needed.
- 9
Incorporate to broth
Stir the fried paste into the simmering broth (start with half and add more to taste for spiciness and color). Simmer together for 10–15 minutes so the broth absorbs the paste flavors.
Noodles & Proteins
- 10
Cook and prepare proteins
While broth simmers, check that the beef shank and pork from the broth are fully cooked. Remove meat and let cool slightly. Slice beef shank thinly against the grain. Debone and shred or slice pork as desired. If using pig's blood cube, simmer in lightly salted water for 6–8 minutes until firm, then slice. Slice cha lua if using.
- 11
Cook noodles
Bring a large pot of water to a rolling boil. Add the bun (thick rice vermicelli) and cook according to package instructions — usually 2–4 minutes — until tender but not mushy. Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to stop cooking and remove excess starch. Portion noodles into serving bowls.
- 12
Assemble protein on noodles
Place sliced beef, pork, pig's blood slices, and cha lua over the noodles in each bowl as desired.
Garnish & Serve
- 13
Finish broth and ladle
Bring strained broth back to a brisk simmer. Taste and adjust with additional fish sauce, salt, or sugar. For each serving, ladle hot broth over the noodles and arranged proteins to heat the slices through. Drizzle a little reserved annatto oil in each bowl for color.
- 14
Garnish and condiments
Serve bowls immediately with bean sprouts, shredded cabbage or lettuce, Thai basil/culantro, sawtooth coriander or mint, lime wedges, sliced red onion, sliced fresh chilies, green onions, and condiments (hoisin, light soy, chili oil) on the side so diners can customize.
- 15
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