How to make bún bò Huế at home

To make bún bò Huế at home, simmer beef and pork bones with lemongrass, add strained fermented shrimp paste (mắm ruốc), cook beef shank and pork hock in the broth, then serve over thick round rice noodles with chili oil and fresh herbs. Plan on about 3 to 4 hours, most of it hands-off simmering.

This recipe makes about 6 bowls.

Ingredients

For the broth:

• 2 lb (900 g) beef or pork soup bones
• 2 lb (900 g) pork hock, cut into 1-inch (2.5 cm) rounds
• 1.5 lb (680 g) beef shank, in one or two pieces
• 6 stalks lemongrass, trimmed, bruised and tied
• 1 large yellow onion, peeled and halved
• 2 to 3 tbsp mắm ruốc (fermented shrimp paste), plus more to taste
• 4 quarts (about 4 L) water, plus more for blanching

For seasoning:

• 3 tbsp fish sauce, plus more to taste
• 1 to 2 tbsp rock sugar or granulated sugar
• 1 tsp salt, adjusted to taste

For the chili oil (sa tế):

• 1/3 cup (80 ml) neutral oil
• 1 tbsp annatto seeds (optional, for color)
• 3 tbsp finely minced lemongrass
• 2 tbsp minced garlic
• 2 tbsp minced shallot
• 1 to 3 tbsp chili flakes, to taste

To serve:

• 2 lb (900 g) thick round rice noodles for bún bò Huế (dried or fresh)
• 8 oz (225 g) chả lụa (Vietnamese pork roll), sliced
• Thinly sliced onion and chopped scallions
• Banana blossom, bean sprouts, mint and rau răm
• Lime wedges and extra chili

Optional: cubes of congealed pork blood (huyết), simmered briefly in the finished broth.

Allergens: this recipe contains shellfish (shrimp paste) and fish (fish sauce).

Step 1: Clean the bones and meat

• 1. Put the bones and pork hock in a large pot, cover with cold water and bring to a boil. Boil hard for 5 minutes, until gray foam rises.
• 2. Drain, rinse the bones and hock under running water, and scrub the pot. This step keeps the broth from tasting muddy.

Step 2: Start the broth

• 3. Return the bones and hock to the clean pot with 4 quarts (4 L) water, the lemongrass bundle and the onion halves.
• 4. Bring to a boil, then lower to a gentle simmer. Skim any foam during the first 20 minutes.
• 5. Add the beef shank. Simmer uncovered or partly covered.

Step 3: Prepare the shrimp paste

• 6. Stir the mắm ruốc into about 1 cup (240 ml) of water until dissolved. Let it sit for 10 to 15 minutes so the sediment settles.
• 7. Pour off the liquid into the broth through a fine strainer, leaving the gritty bits behind. Start with 2 tablespoons of paste; you can add more later.

For more on this ingredient, see mắm ruốc: the shrimp paste that makes bún bò Huế.

Step 4: Cook the meats

• 8. Check the beef shank after about 1 1/2 hours. When a chopstick slides in with light resistance, remove it to a bowl of cold water for a few minutes, then refrigerate or set aside to slice later.
• 9. Keep simmering the hock until tender, usually 2 to 2 1/2 hours total. Remove it when done.

Step 5: Make the chili oil

• 10. Warm the oil and annatto seeds over low heat for 3 to 5 minutes, until the oil turns deep red. Strain out the seeds.
• 11. Add the lemongrass, garlic and shallot to the oil and cook gently for 3 to 4 minutes, until fragrant and lightly golden.
• 12. Remove from heat and stir in the chili flakes. The residual heat blooms them without burning.

Step 6: Season the broth

• 13. Remove the lemongrass and onion. Season with fish sauce, sugar and salt.
• 14. Taste and adjust. The broth should be savory, slightly sweet and fragrant, with the shrimp paste noticeable but not overwhelming. Stir in 1 to 2 tablespoons of the chili oil for color.

Step 7: Assemble the bowls

• 15. Cook the noodles according to the package. Rinse briefly and drain.
• 16. Slice the beef shank thinly.
• 17. Place noodles in each bowl, top with beef, a piece or two of pork hock and slices of chả lụa.
• 18. Ladle over very hot broth. Add sliced onion, scallions and a spoonful of chili oil.
• 19. Serve with the side plate of herbs, banana blossom, bean sprouts, lime and chili.

Tips for success

• Keep the simmer gentle. A hard boil makes the broth cloudy and greasy.
• Add shrimp paste gradually. Different brands vary a lot in strength.
• Make it ahead. The broth tastes good the next day; chill it and lift off the fat if you want a lighter soup.
• Ventilate. Mắm ruốc is pungent when it hits hot liquid.

Storage

Store broth and meats separately in the fridge for up to 3 days, or freeze the broth for up to 3 months. Keep noodles and herbs separate so they don't go soggy.

New to the dish? Start with what is bún bò Huế, and if you are watching sodium, see is bún bò Huế healthy.

Make the broth a day ahead, and the night you serve it becomes a quick job of slicing, boiling noodles and ladling.