Bún Bò Huế (Spicy noodle soup)

If you have had Bún bò Huế you know that the broth is semi-heavily seasoned with fermented shrimp paste and westernized kids are not too fond of it. So, I've made a universal pot of broth that can be customized to the specific liking with a homemade sauté condiment made of the same combination of spices used in the broth. A customizable yet; stay true to its classic and authentic nature with a pungent aromatic and taste for each and every bowl of Bún bò Huế served. A Vietnamese rice noodle dish commonly served with protein topping such as sliced beef shanks or pork hocks, chả lụa, and blood cakes; accompany by an assortment of seasonal vegetables and herbs. The dish itself has a rich history in the royal court.

Unlike Phở, Bún bò Huế is more on a saltier side, and spicy flavor broth base that has a prominent Lemongrass, Galangal, and Kaffir lime (a Khmer Holy Trinity) with an undertone of Chinese Five Spices aromatic. Semi-heavily seasoned with fermented shrimp paste.

For a clearer broth, the base is made off of the rendered pork bones, knuckles, tendons, and beef shanks.

Bún Bò Huế broth, start of with a pot of water💧

• Pork bones 
• Tendons 
• Pork hock
• Beef shanks 
• Lemongrass -7 stalks 
• Galangal -7 slices 
• Kaffir lime -3 whole leaves 
• Onions -2 small 
• Garlic -1 head
• Pineapple 1/2🍍 (Optional)
• Fish Sauce -2 Tbsp 
• Salt & Sugar to taste 
• MSG or Chicken soup base to taste
• Chinese Five Spices & Annatto infused oil into broth at the last 30-40 minute to maintain a fresh aromatic.
• Shrimp paste- 2 Tbsp (for a universal broth and a customizable bowl, reserve it to mix in with Lemongrass Sauté condiment

Sauté Condiment & Toppings:

Oil Infusion: 

• 1 cup Oil  & 1Tbsp Annatto seeds  (sift out seeds, then FiveSpices in)
• 3 Star anise
• 3 Cloves 
• 1 Cardamom 
• 1 sick Cinnamon 
• 2 Tbsp fennel seeds
• 2 Tbsp Coriander 

Sauté Condiment & Sauce:

• 4 part minced lemongrass
• 2 part minced Kaffir Lime leaf 
• 2 part minced Shallots 
• 2 part minced Garlic 
• 
  
• Chili Flakes (to taste)
• 2 part Sugar 
• 2 part Fish Sauce 
• 1 part water 
• Tbsp Shrimp paste (the served 2 Tbsp.)
• MSG to taste 
• 
  
• Tamarind & Shrimp paste sauce 

Toppings & Herbs assortment: 

• Garlic Chives or Scallions, or sliced onions 
• Rau ram or Shiso 
• Cilantro or Culantro 
• Beans Sprouts 
• Banana blossom (Red Cabbage substitute)
• Rau muống/
• Chả lụa, Blood cake, and meat assortment. 🍖 

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