Traditional Bún Bò Huế

Instructions

1. Place beef and pork bones in a large pot, cover with cold water, bring to a vigorous boil and cook 8–10 minutes. Drain and rinse bones and pot thoroughly to remove scum.
2. Return cleaned bones to the pot with 5 liters fresh water. Bring just to a boil, lower to a gentle simmer, and skim foam as needed. Add bruised lemongrass and halved onion.
3. After about 45 minutes of simmering, add beef shank and pork hock. Continue simmering gently. Check the shank after 60–90 minutes and the pork hock after 60–120 minutes; remove each as soon as fork-tender. Cool, then slice shank and portion hock. Return any clean bones to the broth.
4. Continue simmering the bones for a total of about 3–5 hours, topping up with hot water if needed. Strain out bones, onion and lemongrass; keep broth hot. The finished broth should be savory and fragrant rather than aggressively boiling.
5. In a small bowl, stir mắm ruốc Huế with ½ cup hot broth and let the sediment settle for a few minutes. Carefully pour the clearer seasoned liquid into the broth, leaving gritty sediment behind. Start with less if unfamiliar with its strong flavor.
6. Season with fish sauce, sugar and salt to taste. Balance the salty, aromatic and slightly sweet notes. Return cooked meats to warm through briefly, or keep them separate for slicing.
7. For the red chili oil, heat neutral oil over low heat with annatto seeds for 2–3 minutes until tinted red; strain out the seeds. Add garlic and shallots and cook gently until fragrant, then stir in chili flakes or chili paste for 20–30 seconds without burning. Spoon some into the broth and reserve the rest for serving.
8. Prepare the thick round rice noodles according to the package directions. Divide among six bowls; top with sliced beef shank, pork hock and optional chả Huế or fully cooked pork blood. Ladle over very hot broth and finish with scallions, herbs, bean sprouts, banana blossom or cabbage, lime and chili oil.