Time: 4 hours 20 minutes
Complexity: average
Servings: 8

This sweet and spicy soup originates from the city of Hue in central Vietnam, long associated with the cuisine of the former royal court. Bun bo (rice noodles) and bo (beef) play a prominent role in this complex, flavorful dish, delicately scented with lemongrass. While Vietnamese bun bo soup may not be as popular as pho, it's no less delicious, thanks to its rich broth made from beef and pork bones, lemongrass, and homemade satay sauce, which offers a blend of sweet, sour, and savory notes.

Ingredients:

Bouillon

• 2.3 kg oxtails and/or marrow bones
• 450 g of beef tenderloin (or flank steak)
• 1 kg of pork shanks (not smoked), cut crosswise into 2 cm thick pieces (or pork neck bones)
• 1 yellow onion, peeled and halved through the root
• 10 stalks of lemongrass
• 2 tsp shrimp paste

Satay

• 1/3 cup vegetable oil
• 2 teaspoons annatto seeds
• 1/3 cup chopped shallots
• 2 tablespoons of crushed garlic
• 2 tablespoons chili pepper flakes
• 3 tbsp fish sauce + more to taste
• 5 tsp sugar + more to taste
• 1 kg thick rice noodles
• 4 green onions, thinly sliced
• 1 medium white onion, thinly sliced ​​and soaked in ice water for 20 minutes
• 1 cup cilantro leaves, coarsely chopped

Innings

• Bean sprouts, Thai basil leaves, thinly shredded red cabbage, lime wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, pork, lemongrass, Annatto, fish sauce, rice noodles, bean sprouts, lime

We recommend

Preparation:

Step 1
• Bouillon:
  
  Place a large colander in the sink. Place the oxtails, marrow bones, beef tenderloin, and pork shanks in a large pot (at least 8 quarts). Cover with cold water and bring to a boil over high heat. Let it simmer for a few minutes, then remove from the heat. Shake the bones and meat into the colander and discard the water. Rinse the pot.
Step 2
• Rinse the bones and meat and return them to the pot. Cover with fresh, cold water to a depth of 2 cm. Add the yellow onion halves and 1 tablespoon of salt. Bring to a boil and reduce the heat. Periodically skim off any foam and some, but not all, of the fat. Simmer the broth until the meat is tender but not falling apart, 1 to 1.5 hours, then remove the beef tenderloin and pork shanks from the pot. Leave the oxtails or neck bones, if you cooked them, in the pot at this point. Once the meat has cooled completely, wrap it in plastic wrap and refrigerate until ready to serve.
Step 3
• Meanwhile, trim the tops of the lemongrass stalks 6 inches from the base and discard. Pound the bottom 6 stalks with a meat mallet to open the lemongrass. Peel 2-3 layers of the remaining 4 stalks until you reach the smoother, more tender core. Cut the peeled stalks lengthwise into quarters, then slice thinly crosswise. Set the sliced ​​lemongrass aside for the satay.
Step 4
• Add the beaten lemongrass stems to the broth and continue to simmer until the broth has reduced to about 10% of its original volume, about 1 hour more, then strain the broth into a clean pan. Remove the meat from the cooled oxtails and neck bones, if you cooked them (save the beef shanks and pork shanks for later), and set aside; discard the bones, onions, and lemongrass.
Step 5
• In a small saucepan, combine the shrimp paste with 2 cups of water and bring to a boil, then simmer for 5 minutes. Skim off any foam. Remove from heat and let sit for 15 minutes to allow any small solids to settle to the bottom. Pour the liquid into the larger saucepan with the broth, reserving any small solids in the small saucepan.
Step 6
• Satay:
  
  Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let them sit in the oil until the oil turns red, about 1 minute. Scrape out the seeds with a spoon and discard. Add the shallots to the red oil and cook until they begin to brown, about 2 minutes. Add the garlic, chili flakes, and reserved chopped lemongrass and cook until the garlic begins to darken, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar, and 1/2 teaspoon salt. Stir to combine, then cook, stirring occasionally, until the mixture becomes sticky and thickens slightly to the consistency of thin jam. The satay is ready when a spoon runs across the bottom and the oil begins to separate. Turn off the heat and pour half the sauce over the top for serving. Add about 1 cup of broth to the pan with the remaining satay and bring to a boil. Simmer for 5 minutes, then strain into the pan with the broth.
Step 7
• Add the remaining 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 2 teaspoons of salt to the broth. Simmer for 15 minutes until the flavors have combined. Add the pork shanks back to the simmering broth to warm through, and slice the beef. Before serving, taste the broth and adjust the salt if needed.
Step 8
• Meanwhile, bring a large pot of water to a boil and cook the noodles according to package directions. Drain thoroughly and divide the noodles into 8 bowls.
Step 9
• Add pork, if using, a few slices of beef, some oxtail, and pork neck meat, if cooked, to each serving; sprinkle with green onions, white onions, and cilantro. Pour hot broth into bowls to completely cover the noodles. Serve with the reserved sauce and suggested side dishes.
  
  Note
  
  Rice noodles for this dish can be found in Chinese and Asian markets. They are similar in shape and thickness to spaghetti. The noodles are often labeled "Bun Bo Hue" on the packaging.

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