Hue's culinary heritage stands out as one of Vietnam's finest, drawing locals to bustling sidewalk spots each morning for hearty bowls of Bún Bò Huế. This vibrant dish bursts with fresh vegetables, spicy peppers, and a refreshing lime squeeze. Recreate this traditional recipe at home with our expert guidance, honed from years exploring Vietnam's regional specialties.
Ingredients:
500 g beef cartilage
1 kg beef shank
1 tbsp salt (divided)
8 lemongrass stalks
120 ml vegetable oil
1 bunch spring onions (white parts thinly sliced)
2 tbsp paprika powder
120 ml fish sauce
1 tbsp shrimp paste
1/2 tbsp sugar
200 g black pudding (optional)
100 g thinly sliced Vietnamese white sausage
1 white onion (halved and thinly sliced)
Chopped coriander
Round fresh rice noodles (bún)
Instructions:
- Thoroughly clean the beef cartilage and shank. Place in a large stockpot with enough water to cover, bring to a boil, then strain and rinse.
- Return clean meat to a fresh pot, cover with water, add half the salt (1 tbsp total, divided), and boil. Skim impurities, then simmer on medium heat.
- Crush lemongrass with a knife back to release oils, add to the stock.
- After about 1.5 hours, remove cooked shank, slice thinly, and return slices to the broth to stay tender.
- In a saucepan, heat oil with spring onion whites until golden, stir in paprika and fish sauce, then add to stock.
- Dissolve shrimp paste in 120 ml water, add to stock with remaining salt and sugar; adjust seasoning to taste.
- Add black pudding and sausage if using.
- Simmer until beef is melt-in-your-mouth tender, 3-4 hours total. Serve with rice noodles, sliced onions, coriander, lime, and fresh chili.
