Name: Bún Bò Huế
Prep time: 35 min
Cook time: 210 min
Total time: 245 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 900 g beef shank (5 cm pieces); 900 g pork hock (thick crosswise pieces by a butcher); 6 stalks lemongrass (trimmed, bruised, and tied into a bundle); 1 piece Onion (quartered); 60 g ginger (sliced and lightly crushed); 2 tbsp annatto seeds (divided between the oil and broth); 60 ml vegetable oil (divided); 2 tbsp fermented shrimp paste (dissolved in a little hot broth); 60 ml fish sauce (plus more to taste); 1 tbsp sugar; 450 g dried rice vermicelli (cooked according to the package directions and drained); 30 g Thai basil (leaves picked); 300 g bean sprouts (rinsed); 2 pieces lime (wedges)

How to prepare

Place the beef shank and pork hock in a large pot, cover with cold water, and bring to a vigorous boil for 5 minutes. Drain, rinse the meat, and wash the pot to remove impurities.

Return the rinsed meat to the clean pot with 3.5 liters of fresh water, the lemongrass bundle, onion, and ginger. Bring just to a boil, then lower the heat and simmer uncovered for 2 hours, skimming whenever foam rises.

Transfer the tender pork hock to a bowl when a skewer passes through it easily, usually after 75 to 90 minutes; continue simmering the beef until fork-tender, about 2 hours total. Cool the meat briefly, slice it, and reserve it covered.

Warm the vegetable oil in a small skillet over medium-low heat. Add half the annatto seeds and cook for 2 to 3 minutes, until the oil turns vivid red-orange; strain and discard the seeds.

Vivid red-orange annatto oil being infused in a small skillet

AI-generated image

Strain the broth into a clean pot and discard the aromatics. Add the remaining annatto seeds and the annatto oil, then simmer for 10 minutes. Strain again, stir in the dissolved shrimp paste, fish sauce, and sugar, and taste for a salty, savory, gently sweet balance.

Cook the rice vermicelli in a separate pot according to the package directions until springy but tender, usually 4 to 6 minutes. Drain and rinse briefly under warm water to prevent sticking without chilling the noodles.

Divide the noodles among six deep bowls. Arrange the sliced beef shank and pork hock over them, then ladle in the steaming broth so the meat is heated through.

Finish each bowl with Thai basil and bean sprouts. Serve immediately with lime wedges and extra chili oil or sliced fresh chili at the table.

Finished Bún Bò Huế with rice noodles, tender beef, pork hock, herbs, sprouts, and lime

AI-generated image

Why this recipe works

Blanching the beef and pork first keeps the broth clean, while lemongrass, shallot, ginger, annatto, and fermented shrimp paste build the layered fragrance that defines this central Vietnamese classic. Separating the noodles preserves their springy texture.

Storage and reheating

How to store it

Cool the broth and meat promptly, then refrigerate them separately from the noodles and garnishes for up to 3 days. Remove and discard any solidified fat before reheating if desired.

How to reheat it

Reheat the broth and meat in a saucepan over medium heat until steaming throughout, then pour over freshly cooked noodles. Do not reheat the noodles in the broth.