Bún bò Huế

5 steps. Take it one step at a time.

1. 01

   Place beef shank and pork hocks

   Place beef shank and pork hocks in a large pot, cover with water, and bring to a rolling boil for 10 minutes. Drain and rinse the meats thoroughly to remove impurities.

   10 min
2. 02

   Clean the pot and return the meats

   Clean the pot and return the meats. Add 4 liters (about 1 gallon) of water and the bruised lemongrass. Bring to a boil, then simmer for 1.5 to 2 hours until the beef shank is tender but not falling apart.

   2 hr
3. 03

   Mix the shrimp paste

   In a separate small bowl, mix the shrimp paste with 1 cup of cold water. Let it settle, then pour only the clear liquid into the simmering broth, discarding the sediment.

4. 04

   Add rock sugar and salt

   Add rock sugar and salt to taste. Heat annatto seeds in oil to create a vibrant red oil; strain and add this oil to the pot for the signature spicy look and flavor.

5. 05

   Cook the thick rice vermicelli according

   Cook the thick rice vermicelli according to package directions. To serve, place noodles in a bowl, top with sliced beef shank and pork hocks, then ladle the hot broth over them.