Bún Bò Huế
1133kcal76.7g protein47.6g fat93.2g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains shellfish, fish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy — check the label
Restrictions
Containsshellfish · fishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (chile flakes) · dairy (chile flakes) · egg (chile flakes) · peanut (chile flakes) · tree nut (chile flakes) · sesame (chile flakes) · soy (chile flakes)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 900 g | beef shank |
| 700 g | pork hock |
| 6 unit | lemongrass stalks (bruised) |
| 1 unit | onion |
| 2 tbsp | fermented shrimp paste |
| 3 tbsp | fish sauce |
| 600 g | thick round rice noodles |
| 3 tbsp | neutral oil |
| 2 tbsp | chile flakes |
| 4 unit | scallions |
| 2 unit | lime |
Steps
- boil10 minimpurities releasedCover the beef shank and pork hock with water, bring briefly to a boil, then drain and rinse the meats and pot. This blanch removes loose proteins that otherwise cloud the long-cooked broth.
- simmer150 minbare simmer, broth clear and meats tenderReturn the meats to clean water with bruised lemongrass and onion and hold at a bare simmer. Skim rather than boiling aggressively. Remove each meat when tender so it does not shred into the broth, then cool enough to slice.
- mix5 minshrimp paste dispersedDilute the fermented shrimp paste with hot broth, let heavy sediment settle if necessary, and stir the seasoned liquid into the pot with fish sauce. Add gradually: shrimp paste should give the broth depth and Huế character without turning it muddy or harsh.
- fry4 minoil red and fragrant, chiles not burnedWarm the oil with chile flakes until vivid red and aromatic, then remove it from the heat before the chiles scorch. Stir this chile oil into the broth in stages until the heat and color are pronounced but balanced.
- boil8 minnoodles chewy-tenderCook the thick rice noodles separately, rinse as appropriate for the noodle, and drain well. Separate cooking protects the clarity and seasoning of the broth and prevents starch from thickening it.
- top5 minbroth boiling hot at serviceDivide noodles among bowls, arrange sliced beef and pork over them, and ladle on very hot broth. Finish with scallions and lime at the table. Keep the bowl aromatic, spicy and broth-forward rather than burying the noodles under garnish.