Bun Bo Hue - Vietnamese Beef Noodle Soup

Steps

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1. 1
   Place beef short ribs, beef bones, pork trotters, and pork knuckle into a large pot of cold water and bring to a rolling boil.
   ▶ ≈0:25
2. 2
   After boiling for 20 minutes, drain the water, clean the pot thoroughly, and rinse all the bones under running water, ensuring you remove all impurities and blood from the surface and crevices.
   ▶ ≈5:12
3. 3
   Heat neutral oil in a saucepan, add annatto seeds, and simmer for about 5 minutes over low heat.
   ▶ ≈1:36
4. 4
   Stir in chili flakes, remove from heat, and let steep for 5 to 10 minutes until cooled.
   ▶ ≈1:58
5. 5
   Heat the annatto-chili oil in the same pan, then add finely chopped lemongrass and sauté for 5 to 6 minutes.
   ▶ ≈3:51
6. 6
   Add shallots and cook for 1 to 2 minutes.
   ▶ ≈4:03
7. 7
   Add ginger and garlic, cooking for another 4 to 5 minutes until fragrant.
   ▶ ≈4:09
8. 8
   Place the cleaned bones in a large pot. Add brown onion, shallots, lemongrass, and ginger.
   ▶ ≈6:11
9. 9
   Add rock sugar, fermented shrimp paste, chicken bouillon, fish sauce, and salt. Cover with water, about 10 to 12 cm above the bones.
   ▶ ≈6:17
10. 10
    Add the sautéed aromatic oil. Bring to a boil over high heat, then reduce to low heat and maintain a gentle simmer with small bubbles just breaking the surface. Avoid a rolling boil to keep the broth clear.
    ▶ ≈6:30
11. 11
    After 3 hours of simmering, remove the beef short ribs and pork knuckle, reserving them for slicing later. Continue cooking the broth for another 3 hours.
    ▶ ≈7:49
12. 12
    Prepare the blood: season a pot of boiling water with salt, add ginger, garlic, shallots, and lemongrass. Carefully place the fresh pig's blood into the water and bring to a rolling boil for 5 minutes.
    ▶ ≈9:02
13. 13
    Cover the pot, reduce to low heat, and simmer for another 30 minutes until the blood is fully cooked.
    ▶ ≈9:16
14. 14
    Cook the rice noodles in boiling water, stirring every 2 to 3 minutes, for at least 25 minutes until tender.
    ▶ ≈9:28
15. 15
    Slice the beef short rib against the grain, keeping the pieces together as much as possible.
    ▶ ≈9:48
16. 16
    Break down the pork knuckle, removing the skin (which can be reserved), and shred the muscle and tendon into large chunks.
    ▶ ≈10:19
17. 17
    Slice the cooked pig's blood into pieces.
    ▶ ≈11:36
18. 18
    Prepare the banana flower: remove the outer layers and take the tender center leaves. Roll tightly and slice thinly.
    ▶ ≈11:42
19. 19
    Prepare remaining garnishes: pick over bean sprouts, select Vietnamese mint leaves, and chop coriander leaves (cutting where the leaves begin; reserve roots for freezing and future use).
    ▶ ≈12:24
20. 20
    Ladle the hot broth over the noodles in a serving bowl.
    ▶ ≈14:03
21. 21
    Arrange the sliced beef, pork, blood, and banana flower on top of the noodles.
    ▶ ≈14:10
22. 22
    Top with bean sprouts, Vietnamese mint, and coriander as a final garnish.
    ▶ ≈14:35