Bún Bò Huế

Instructions

1. 1

   Blanch the beef shank and pork in a large pot of boiling water for 3 minutes, then drain and rinse under cold water to remove impurities and scum. Clean the pot thoroughly.

2. 2

   Toast the annatto seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, then grind lightly. Set aside. Alternatively, skip this step if unavailable.

3. 3

   Char the shallots and ginger slices directly over a gas flame or under a broiler until the skin blackens slightly, about 3-4 minutes per side. This develops deep, charred flavor.

4. 4

   Combine the blanched beef, pork, 10 cups of stock, charred shallots, ginger, bruised lemongrass, and dried chilies in a large pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour until the beef is tender.

5. 5

   Mix the shrimp paste with 2 tablespoons of warm broth until dissolved, then strain through a fine sieve into the pot. Add the annatto seeds if using, fish sauce, and sugar. Continue simmering for 15 more minutes. Taste and adjust seasoning with salt, white pepper, and fish sauce as needed.

6. 6

   Remove the beef and pork from the broth and let cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth, discarding solids. Slice the beef and pork into thin pieces.

7. 7

   Cook fresh rice noodles in a separate pot of boiling water for 1-2 minutes, or prepare dried noodles according to package directions. Drain well.

8. 8

   Divide noodles into bowls and top with sliced beef and pork. Ladle the hot broth over the noodles, ensuring each bowl receives proper seasoning.

9. 9

   Serve immediately with fresh herbs such as cilantro, mint, Thai basil, and sawtooth coriander on the side. Accompany with lime wedges, sliced fresh chilies, and extra shrimp paste mixed with chili for those who prefer additional heat.