Gluten-Free Vietnamese Bun Bo Hue

Ingredients

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• 1 1/2 lb beef shank, in one piece
• 1 1/2 lb pork hock or pork neck bones
• 14 cups water
• 4 stalks lemongrass, trimmed, halved and bruised, plus 1 stalk minced
• 1 large onion, halved
• 2 tbsp fermented shrimp paste (mắm ruốc)
• 1/4 cup fish sauce Shop
• 2 tbsp sugar Shop
• 1 tsp salt
• 3 tbsp neutral oil
• 1 tbsp annatto seeds Shop
• 2 tbsp Vietnamese chili flakes, or to taste
• 3 cloves garlic, minced
• 1 lb thick round rice noodles (bún bò) Shop
• 2 cups bean sprouts
• 1 cup shredded cabbage
• 1 cup mixed herbs (Thai basil, mint, cilantro)
• 2 limes, cut into wedges
• 1 small onion, very thinly sliced, for serving

Instructions

1. 1 Put the beef and pork in a large pot, cover with cold water, bring to a boil and boil for 5 minutes. Drain, rinse the meat and clean the pot.
2. 2 Return the meat to the pot with the 14 cups water, the bruised lemongrass and the halved onion. Bring to a boil, skim, then simmer gently, partly covered, for 2-2 1/2 hours, until the beef shank is fork-tender, well above 145°F (63°C).
3. 3 Stir the shrimp paste into 1/2 cup water, let it settle for 5 minutes, and pour the liquid into the broth, leaving the sediment behind.
4. 4 Heat the oil with the annatto seeds over low heat for 3 minutes, until deep red, then strain out the seeds. Return the oil to the pan, add the minced lemongrass, garlic and chili flakes and fry for 1 minute until fragrant. Stir half into the broth.
5. 5 Season the broth with the fish sauce, sugar and salt. Lift out the beef, cool and slice thin; pull the pork from the bones.
6. 6 Cook the noodles according to the package, drain and rinse.
7. 7 Divide the noodles among 6 deep bowls, add the sliced beef and pork, and ladle over the boiling broth. Serve with sprouts, cabbage, herbs, lime, sliced onion and the remaining chili oil.

Tips & Notes

• Parboil and rinse the bones and beef first. It removes scum and gives the bun bo Hue a clean, clear broth.
• Dissolve the shrimp paste in water and pour off the liquid, leaving the gritty sediment behind. You get the funk without sand in the soup.
• Choose round rice noodles and a fish sauce labeled gluten-free. Some fish sauces include hydrolyzed proteins of uncertain origin.

Common questions