Ingredients :
about 6 to 8 servings, you'll need:
For the stock:
3 to 5 lbs of pork and/or beef bones (I used 2 to 2 1/2 lbs of each. More bones, More flavor.)
8 stalks of lemongrass, smashed and bruised
2 tblsp mam ruoc (Vietnamese fermented shrimp paste)
1 large knob ginger, smashed
1/4 pineapple, toss in ends when you trim the eyes and the center fibrous part too
1 large onion
A few cloves of garlic
Nuoc Mam (Vietnamese Fish Sauce), to taste
instructions:
1. Boil 1.5 gallons of water in a large pot. Add the pork bones, pork and beef.
2. Chop one stalk of lemongrass and bruise the other one. Add both to the broth.
3. Boil the stock, periodically skimming the liquid. When the beef and pork are tender, remove them from the broth and allow them to cool. You may soak the pork in warm water for about 10 minutes to help it cool.
4. Rinse the meat; throw away the bones and lemon grass at this point.
5. Slice the beef and pork very thin and set them aside. Continue to simmer the stock while you work.
6. Add 1 tbsp. shrimp paste, 1 tbsp. fish sauce, 2 tsp. salt and 2 tsp. sugar to the stock and continue to simmer it over medium heat.
7. Heat 2 tbsp. annatto seed oil in a small pan. Add chopped lemon grass and 1/2 teaspoon chili powder and stir fry for a few minutes. then add 2 leaves of Thai parsley. Add this oil mixture to the stock and continue to simmer it.
8. Blanch the vermicelli and 1 chopped spring onion; divide them equally into serving bowls. Top the noodles with sliced pork, beef, and spring onion. Pour hot stock over the top of each bowl.
9. Mix two of the chillies and 2 tbsp. shrimp sauce together.
10. Serve the bun bo hue with bean sprouts, sliced lime wedges, sliced chillies and the shrimp sauce mixture on the side.
You can see more video instructions on how to do at :
You can see more video instructions on how to do at :
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