How to cook Bún Bò Huế
1
Clean the meats
Boil the bones, beef shank, and pork hock for 10 minutes. Drain, rinse well, and clean the pot.
2
Build the broth
Add 4 litres of fresh water, the cleaned meats, bruised lemongrass, and onion. Simmer gently, skimming often.
3
Remove tender meats
Remove the pork and beef as each becomes tender, usually after 1½–2 hours. Cool, then slice. Continue simmering the bones.
4
Make the chili oil
Warm the oil and gently fry minced lemongrass and chili flakes until fragrant. Do not let them burn.
5
Season and serve
Stir fish sauce, diluted shrimp paste, sugar, and chili oil into the strained broth. Divide cooked noodles among bowls, add sliced meats and sausage, then ladle over hot broth. Finish with onions and herbs.
Maria’s tip: Add the chili oil gradually so everyone can enjoy the level of heat they prefer.
Food safety: Cook beef and pork thoroughly and refrigerate leftover soup within two hours.