Bún Bò Huế

Before You Start

Let the shrimp paste settle and use only the clear liquid. The sediment is gritty and bitter.

The herb plate is not garnish. Tearing herbs in as you eat is how the dish is meant to work.

Thick round noodles, not flat pho noodles. The texture is central to bún bò Huế.

Cooking Bún Bò Huế

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1. Blanch the beef and pork in boiling water for 5 minutes, then drain and rinse everything thoroughly. This is what keeps the broth clear.

   Mark done Start 5 min timer

2. Return the meat and bones to a clean pot with the 4 litres of water, the knotted lemongrass, charred onion and ginger.

   Mark done

3. Bring to the boil, skim thoroughly, then simmer very gently for 3 hours, skimming occasionally.

   Mark done

4. Whisk the shrimp paste with 200 ml of the hot broth, let it settle for 10 minutes, then pour the clear liquid into the pot and discard the grit.

   Mark done Start 10 min timer

5. Add the fish sauce, palm sugar and salt and simmer 30 minutes more.

   Mark done

6. For the chilli oil, warm the oil with the annatto seeds over low heat for 3 minutes until the oil turns deep orange, then strain out the seeds.

   Mark done Start 3 min timer

7. Return the oil to the pan and fry the garlic and minced lemongrass for 2 minutes, then take off the heat and stir in the chilli flakes.

   Mark done Start 2 min timer

8. Lift the meat out, slice the beef thinly and the pork hock into pieces.

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9. Cook the noodles, divide between bowls, top with the sliced meats and sausage, and ladle over the hot broth. Spoon chilli oil over the surface and serve with the herb plate.

   Mark done

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Storage and Reheating

The broth keeps 4 days refrigerated and freezes 3 months. Cook noodles fresh for every bowl.

Common Substitutions & Variations

• Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Good With

• A cold Vietnamese beer
• Extra lime, chilli and shrimp paste at the table
• Iced jasmine tea

Bún Bò Huế Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.