Bun Bo Hue

Name: Bun Bo Hue
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Ingredients: 400g (14 oz) dried round rice vermicelli noodles*; Vietnamese mint, to serve; bean shoots, to serve; fresh red chilli, thinly sliced, to serve; spring onions (scallions), thinly sliced, to serve; fresh coriander (cilantro), roughly chopped, to serve; crispy fried shallots, to serve; lime wedges, to serve; Broth:; 2 pig’s trotters, halved (get your butcher to do this); 600g (1 lb 5 oz) oxtail pieces; 1 large brown onion, unpeeled, halved; 4 lemongrass stalks, smashed, tied with string; 8cm-piece (just over 3”) ginger, unpeeled, sliced; 3 tsp salt; 500g (1 lb 1 oz) piece beef shin, or thick slices of osso bucco; 1 tbsp shrimp paste, or to taste*; 2 pieces bun bo hue seasoning*; 1 tbsp fish sauce, or to taste; Satay:; ½ cup (125ml/4 fl oz) vegetable oil; 1 lemongrass stalk, white part only, finely chopped; 4 garlic cloves, finely chopped; 1 tbsp chilli powder; 1 tbsp annatto powder (or seeds, see note)*

Prep Time

15m

Cook Time

Total Time

4h 15m

This Bun Bo Hue recipe features a flavorful broth with oxtail, pig's trotters, and beef, seasoned with lemongrass, ginger, shrimp paste, and fish sauce. Served with rice vermicelli noodles and topped with Vietnamese mint, bean sprouts, chili, and crispy shallots. A delicious and aromatic Vietnamese dish.