Gluten Free Bun Bo Hue

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

4.7

(14)

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Ingredients

4 servings

For the broth

2 lbs beef shank, bone-in
1 lb pork hock
3 stalks lemongrass, trimmed to bottom 6 inches, bruised and cut into 3-inch pieces
1 medium yellow onion, halved
1 oz fresh ginger, sliced into coins (about a 2-inch piece)
2 tbsp mam ruoc (vietnamese fermented shrimp paste)
2 tbsp tamari
1 tsp salt, plus more to taste
8 cups water

For the annatto chili oil

2 tbsp neutral oil (such as avocado or canola oil)
1 tbsp annatto seeds (achiote seeds)
2 tsp chili flakes or korean gochugaru
3 cloves garlic, minced
1 stalk lemongrass, trimmed to bottom 4 inches, finely minced

For the noodles

12 oz dried round rice vermicelli noodles (bun bo hue noodles)

For serving

2 cups bean sprouts
1 cup fresh herbs (thai basil, perilla, or mint leaves)
2 limes, cut into wedges
2 fresh red chilies, thinly sliced (optional)
4 green onions, thinly sliced

Instructions

1
Place the beef shank and pork hock in a large stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, then drain and rinse the meat and pot thoroughly under cold running water. This parboiling step removes impurities and produces a cleaner broth.
2
Return the blanched beef shank and pork hock to the cleaned stockpot. Add the 8 cups of water, bruised lemongrass pieces, halved onion, and ginger coins. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam that rises to the surface during the first 10 minutes.

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