Name: Bun Bo Hue Dac Biet
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Ingredients: 2 lbs beef bones; 1 lb pork bones; 2 stalks lemongrass (smashed); 2 shallots (peeled and halved); 6 cloves garlic (peeled and smashed); 1 piece ginger (sliced); 1 tablespoon annatto seeds; 2 tablespoon fish sauce; 1 tablespoon salt; 1 tablespoon sugar; 10 cups water; 1 lb beef shank; 1 lb pork knuckle; 1 lb pork blood cubes; 1 lb rice noodles; 1 bunch mint; 1 bunch Thai basil; 1 bunch cilantro; 2 limes (cut into wedges); 1 onion (thinly sliced); 1 cup bean sprouts; 2 tablespoon chili oil; 2 tablespoon chopped scallions

Bun Bo Hue Dac Biet

Bun Bo Hue Dac Biet is a traditional Vietnamese noodle soup dish that originated in the city of Hue. It is made with a spicy beef broth that is seasoned with lemongrass, shrimp paste, and chili oil. The soup is typically served with beef shank, pork knuckle, and sometimes pig's blood.

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Prep Time 45

Cook Time 3

Total Time 3 45

Servings: 8 servings

Course: Lunch

Cuisine: Vietnamese

Calories: 442

Ingredients Method Nutrition

Ingredients

2 lbs beef bones
1 lb pork bones
2 stalks lemongrass smashed
2 shallots peeled and halved
6 cloves garlic peeled and smashed
1 piece ginger sliced
1 tablespoon annatto seeds
2 tablespoon fish sauce
1 tablespoon salt
1 tablespoon sugar
10 cups water

For the toppings:

1 lb beef shank
1 lb pork knuckle
1 lb pork blood cubes
1 lb rice noodles
1 bunch mint
1 bunch Thai basil
1 bunch cilantro
2 limes cut into wedges
1 onion thinly sliced
1 cup bean sprouts
2 tablespoon chili oil
2 tablespoon chopped scallions

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Method

In a large stockpot, combine the beef bones and pork bones with 10 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes, skimming off any foam that rises to the surface.
Add the lemongrass, shallots, garlic, ginger, and annatto seeds to the pot and continue to simmer for another 2 hours, until the broth is rich and flavorful.
Remove the beef shank and pork knuckle from the pot and allow to cool slightly before slicing thinly.
Add the fish sauce, salt, and sugar to the broth and taste, adjusting the seasoning as needed.
Cook the rice noodles according to the package instructions and divide among serving bowls.
Top the noodles with the sliced beef shank, pork knuckle, and pork blood cubes.
Ladle the hot broth over the noodles and meat, and top with sliced onions, bean sprouts, chili oil, scallions, and herbs.
Serve hot with lime wedges on the side.

Nutrition

Calories: 442kcalCarbohydrates: 54gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 51mgSodium: 1406mgPotassium: 266mgFiber: 2gSugar: 2gVitamin A: 169IUVitamin C: 10mgCalcium: 54mgIron: 2mg

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Bun Bo Hue Dac Biet