For the broth:
- 2 kg beef bones (marrow bones, knuckles, oxtail)
- 1 kg beef shank or brisket
- 1 lemongrass stalk, bruised
- 3-4 slices of ginger
- 3-4 shallots, peeled
- 3-4 cloves of garlic, peeled
- 4-5 dried chili peppers
- 1 tablespoon shrimp paste
- 1 tablespoon annatto seeds (optional, for color)
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt to taste
For the toppings:
- 300g beef (sliced thin)
- 300g pork (sliced thin)
- 200g pork blood cubes (optional)
- 200g pork hock (optional)
- 200g pork trotters (optional)
- 1 onion, thinly sliced
- Bean sprouts
- Lime wedges
- Fresh herbs (Thai basil, cilantro, mint)
- Chili peppers, sliced
For the noodles and garnish:
- 500g rice vermicelli noodles
- Green onions, chopped
- Fried shallots
- Banana blossoms (optional)
- Cabbage, thinly sliced
- In a large pot, add the beef bones and cover with water. Bring to a boil and let it cook for about 10 minutes. Drain and rinse the bones under cold water to remove any impurities.
- In the same pot, add the beef shank or brisket and cover with water. Bring to a boil and let it cook for about 10 minutes. Drain and rinse the meat under cold water.
- Fill the pot with fresh water and add the beef bones, beef shank or brisket, lemongrass, ginger, shallots, garlic, dried chili peppers, shrimp paste, annatto seeds (if using), fish sauce, sugar, and salt. Bring to a boil and then reduce the heat to low. Simmer for about 2-3 hours, skimming off any impurities that rise to the surface.
- While the broth is simmering, prepare the toppings. Cook the beef and pork slices in boiling water for a few minutes until cooked through. Remove from the pot and set aside. If using pork blood cubes, pork hock, or pork trotters, cook them in the broth until tender. Slice the cooked pork hock and pork trotters into bite-sized pieces.
- Prepare the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water.
- To serve, divide the noodles into individual bowls. Top with the cooked beef and pork slices, pork blood cubes (if using), pork hock, pork trotters, onion slices, bean sprouts, and fresh herbs.
- Ladle the hot broth over the noodles and toppings. Garnish with green onions, fried shallots, banana blossoms (if using), and sliced cabbage.
- Serve the Bun Bo Hue with lime wedges and sliced chili peppers on the side.
- Enjoy this flavorful and spicy beef noodle soup, and adjust the seasoning with more fish sauce or chili if desired.
Note: Bun Bo Hue is traditionally a spicy soup, so feel free to adjust the amount of chili peppers according to your preference.