Bun Bo Hue Soup

Soups
Vietnamese
PREP TIME:
1 hour

SERVES:

6-8

TOTAL COOKING TIME:

6 hours
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INGREDIENTS
  • 5 lbs beef bones, pork knuckles, pork shanks.
  • 1 lb beef tendon
  • 2 tbsp candy rocks
  • 1 tsp Kosher salt
  • 1 jar (Por Kwan Gia Vi Nau Bo Hue) spicy beef flavor paste (7 oz)
  • 1 tbsp shrimp paste (Lee Kum Kee)
  • 1 bunch lemon grass (4-6 stems)
  • 2 cubes (1.32 oz) Bun Bo Hue soup seasoning
  • 2 sweet onions, peeled and cut into slices
  • 1 tbsp Bun Bo Hue soup base (Lee Gia Vi Bun Bo Hue)
  • 1 tsp black pepper
  • 1 tbsp dry lemongrass powder
  • 1 tbsp crush red pepper
  • 1/4 cup fish sauce
  • 2 tbsp annatto seeds
  • 1 tbsp fresh garlic, peeled and sliced thin
  • Bean sprouts
  • Culantro (ngo Gai)
  • Fresh basil
  • Lime, sliced
  • Red cabbage, shredded
  • Banana flower, sliced
  • Vietnamese ham (Cha Lua)
  • Fresh jalapeno pepper, sliced
  • 1 bunch scallion (white heads only)

DIRECTIONS

  1. 1.
    Clean and wash beef bones, pork knuckles, pork shanks. Remove excess fat.
  2. 2.
    Clean, wash lemongrass. Cut lemongrass into 1 inch long slices. Split pieces in halves. Set aside.
  3. 3.
    Clean scallion. Cut scallion head into 1 inch in length pieces. Set aside.
  4. 4.
    Using a large soup pot, add 1 tbsp vegetable oil and 1 tbsp sesame oil. Bring to hot over medium-high heat.
  5. 5.
    Add sliced fresh garlic and cook for 1 minute until golden brown. Add lemongrass and cook for another 1 minutes. Add sliced onions, scallion head and cook for another 1 minute. Remove from heat. Set aside.
  6. 6.
    Using a small frying pan, fry annatto seeds over medium heat for 1-2 minutes to bring out the aroma. Transfer annatto seeds into a small stainless steel tea infuser.
  7. 7.
    Fill pot with 24 cups (6 quarts) of cold water and slowly bring to boil.
  8. 8.
    Add candy rocks, kosher salt, spicy beef flavor paste, shrimp paste, black pepper, lemongrass powder, red crushed pepper, fish sauce, fried annatto seeds, Bun Bo Hue soup seasoning to pot.
  9. 9.
    Add beef bones, pork knuckles, pork shanks to pot.
  10. 10.
    When pot of soup boils, lower heat to medium and cook for 4-6 hours.
  11. 11.
    Serve Bun Bo Hue soup with Bun Bo Hue Jiangxi rice stick noodles, lime, bean sprouts, sliced jalapeno pepper, fresh basil, shredded red cabbage, culantro, sliced sweet onion, sliced banana flowers (or banana blossoms), Vietnamese ham (Cha Lua).
NOTE: For a healthier Bun Bo Hue soup
INGREDIENTS

DIRECTIONS

  1. 1.
    Remove beef bones and pork meat from soup when finished cooking. When beef is cooled off, remove all bones and discard.
  2. 2.
    When Bun Bo Hue soup is cooled off, store broth in refrigerator overnight to get the pork fat to congeal. After 24 hours, remove excess fat from broth.
  3. 3.
    Reheat soup over medium heat until boil. Serve Bun Bo Hue soup as described in Step 11.