HOW TO MAKE BUN BO HUE

Ingredients
For the Meat Toppings (Optional)

1lb tenton
1lb pork blood
1 large sliced ginger
For the Main Soup
6 lbs beefy ‘neck’ bones (or beefy bone-in beef shank)
2 lbs boneless beef shank (thit bo bap)
⅓ pineapple, peeled and cut into large chunks
12 stalks fresh lemongrass, trimmed off the upper halves and bruised the stalks then tie up in a bunch
1 large yellow onion, skin peeled
1 large piece fresh ginger (palm size), sliced in half length wise
4 tsp salt
1 Tbsp chicken bouillon
1 one-inch knob of rock-candied sugar or 2 Tbsp sugar
For the Meatballs
1 loaf Vietnamese uncooked processed ham/sausage (gio song/cha lua song) [Store-bought, can be purchased at most Vietnamese grocery stores in the freezer section]
1 tsp black pepper
¼ lb ground pork
3 cloves garlic, chopped (approximately 1 tsp)
1 Tbsp chopped shallot
2 green onions chopped
1 tsp red paprika powder or dry bun bo hue seasoning*
½ tsp sugar
2 Tbsp fish sauce
2 tsp baking powder
For the Sate
4 Tbsp cooking oil
5 cloves garlic, finely chopped (approximately 2 tsp)
3 Tbsp finely chopped lemongrass (frozen ones ok)
¼ cup shallots, sliced
1 Tbsp fish sauce
1 Tbsp crushed red peppers (optional)
2 Tbsp red paprika powder or dry bun bo hue seasoning*
For the Main Soup Seasoning
6 Tbsp fish sauce
3 Tbsp Bun bo hue seasoning Sauce
1 Tbsp fine shrimp paste (mam tom/ruoc), optional
For the Garnishes & Noodles
Thick rice vermicelli noodles (cook 30-45 minutes prior)
Chopped cilantro
Lime wedges
Yellow onions, thinly sliced
Banana blossom or green cabbage, thinly sliced (optional)

First off you want to par boil all the beef neck bones & beef shanks for about 10 minutes. Drain & wash the bones well to remove all muddy residues and wash the pot as well. This process is to remove all the dirty residues from the bones and to also maintain a very nice clean broth


Add fish sauce, bun bo hue seasoning and sate sauce. If it’s not seasoned enough to your taste, then add 1 tablespoon fish sauce at a time until you reach your desire taste

Next we will wash the noodles

**In a serving bowl, arrange cooked noodles, the meat slices then ladle over the broth with beef neck bones and meatballs. Top with a little bit of all the garnishes as you desire. Spoon in some chili oil if you like & don’t forget a squeeze of fresh lime!