Vietnamese Bun Bo Hue with Pork, Lemongrass Broth, Rice Noodles, Banana Blossom and Shrimp Paste

Blanch the bones: place pork trotters and beef in a large pot, cover with cold water, bring to a boil for 5 minutes. Drain and rinse under cold water — this removes impurities and ensures a crystal-clear broth.

Ingredients

• For the broth:
• 1 kg (2.2 lbs) pork trotters or pork neck bones
• 500g (1 lb) beef brisket or shank
• 3 liters (12 cups) water
• 3 stalks lemongrass, bruised and cut into 3-inch pieces
• 1 large white onion, halved and charred
• 3-inch piece ginger, charred
• 2 tbsp fish sauce
• 1 tsp salt
• For the annatto-shrimp paste oil (sa te):
• 3 tbsp neutral oil
• 1 tbsp annatto seeds (for orange color and mild earthiness)
• 2 tbsp dried shrimp paste (mam ruoc Hue — the Hue-style fermented shrimp paste is essential)
• 3 shallots, minced
• 4 garlic cloves, minced
• 2 stalks lemongrass, finely minced (inner core only)
• 3 dried red chilies, crumbled
• 1 tbsp fish sauce
• 1 tsp sugar
• For serving:
• 400g (14 oz) round rice vermicelli (bun bo Hue noodles — thicker than pho noodles)
• 200g banana blossom (bap chuoi), thinly sliced and soaked in acidulated water
• Bean sprouts, fresh
• Fresh herbs: rau ram (Vietnamese coriander), mint, sawtooth herb (ngo gai)
• Lime wedges
• Sliced fresh chilies

Instructions

1. Blanch the bones: place pork trotters and beef in a large pot, cover with cold water, bring to a boil for 5 minutes. Drain and rinse under cold water — this removes impurities and ensures a crystal-clear broth.
2. Make the broth: return blanched bones and beef to the pot with 3 liters of water. Add lemongrass, charred onion, and charred ginger. Bring to a boil, skim thoroughly, then reduce to the lowest simmer. Cook uncovered for 1.5 hours. The surface should barely tremble — a full boil will cloud the broth.
3. Remove the beef brisket when it is just tender (around 45 minutes). Slice thinly against the grain and set aside. Continue simmering the bones.
4. Make the sa te oil: heat oil in a small saucepan over medium-low heat. Add annatto seeds and fry for 3-4 minutes until the oil turns deep orange. Discard seeds. Add minced shallots, garlic, and lemongrass to the orange oil. Cook gently for 5 minutes until softened. Add dried chilies and shrimp paste. Stir constantly for 3-4 minutes — the shrimp paste will cook down and lose its raw edge, becoming deeply savory. Add fish sauce and sugar. This sa te paste is the defining flavor of Bun Bo Hue and what separates it from pho.
5. Strain the finished broth through a fine sieve. Season with fish sauce and salt. Stir in half the sa te oil — the broth should turn orange-red and smell immediately of lemongrass, shrimp, and heat. Reserve remaining sa te oil for the table.
6. Cook noodles according to package directions until just tender. Divide into deep bowls.
7. Arrange sliced beef brisket and a piece of pork trotter over the noodles. Ladle the piping hot broth over everything — generously.
8. Serve with banana blossom, bean sprouts, fresh herbs, lime, and sliced chilies on the side. Bun Bo Hue originates in the former imperial city of Hue in central Vietnam. It is spicier, more complex, and more intensely flavored than pho — the food of emperors and street vendors at once.