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Cook2 hrs 15 mins
My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!
- 1 lb ham hock
- 6 stalks lemongrass, crushed and sliced thin
- 2 tablespoons nuoc nam
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 4 ounces boneless sirloin
- 4 ounces boneless pork loin
- 16 ounces rice noodles, cooked
- 1 cup bean sprouts
- 4 sprigs Thai holy basil (regular basil ok)
- 4 sprigs fresh mint
- 4 sprigs fresh cilantro
- 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
- 4 -8 fresh Thai red chili peppers (amount optional)
- 1 lime, cut into quarters
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
I love soup and I love this recipe. I could not find ham hocks in the local supermarket so I used beef shank cross-cut instead. The broth was so flavorful, full-bodied and so clear. My parents and my sister were so suprised of my newly developed talent. Thank you for sharing your recipe.
How do you claim it's Bun Bo (beef noodle) when there's no beef?
not that great