@beautifflyeats
Bun Bo Hue | Vietnamese Lemon Grass Beef Noodle soup Bun Bo Hue has got to be my favorite Vietnamese noodle soup dish ever. Even though it has the word “Bo” meaning “beef: in Vietnamese, it is also cooked with pork bones that give it an extra depth of flavor. This soup has all the notes of spicy, beefy, sweet, and herby all in one. It’s typically eaten with thick rice vermicelli noodles with tons of fresh crunchy vegetables. Bun Bo Hue is hot, hearty, and full of flavor. Makes approximately 6-8 large bowls Broth: 10 cups water 2 lb pork necks 3 lb pork hocks 5 lb beef shanks 4 - 5lb beef bones 1/2 lb tendon (optional) 9 lemongrass stalks (smashed) 1.5 tbsp fresh ginger sliced ginger 3 tbsp rock sugar 1/2 large pineapple 1 tbsp salt 1 tbsp chicken bouillon 1 tbsp mushroom powder 1 tbsp MSG 2 tbsp shrimp paste with 1 cup hot water Sate: 1 1/2 cups oil 1 tbsp annatto seeds 3/4 cup finely minced shallots 3/4 cup finely minced lemongrass 1/2 cup finely minced garlic 1 tbsp Quoc Viet Bun Bo Hue Seasoning 1 tbsp fish sauce 1 tbsp sugar 1 tsp MSG 1 packet of BUN BO HUE Spice Powder Seasonings after taking out the beef shank and pork hock: 3/4 of the Sate 10.5 cups Water 1/2 cup fish sauce 6 tbsp Quoc Viet Bun Bo Hue Seasoning 3 tbsp mushroom seasoning 3 tbsp chicken bouillon 1 tbsp salt 1 tbsp MSG 1 tbsp sugar (more if you like it a bit sweeter) Additional ingredients: Thick rice vermicelli noodles Limes Meatballs (optional) Vietnamese ham (optional) Vegetables: cabbage, banana blossom, bean sprouts, and fresh herbs like Thai basil, mint, Vietnamese coriander, and perilla leaves Toppings: Green onions, white onions, cilantro, lime, and chili oil