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"from hong's table to yours"
BUN BO HUE -Spicy Beef and Pork noodle soup
- 32 qt pot
- 6 lb pork bones
- 6 lb beef bones l.,
- 3 lb beef shank
- 14 qt water
- 1-2 lbs sliced ham hocks or pigs feet cut in quartered
- 1/4 cup salt
- 1/4 cup rock sugar
- 3 tbs fine shrimp paste
- 10-12 stalks of lemongrass, using only the white and green ends, bruise and tie together in bunches
- 1/4 whole pineapple (optional for tenderizing purposes)
- 1 yellow onion, roasted and peeled
house made spice mix:
- Viet Huong also has jars ready made to add to your soup pot
- 3/4 cup oil (grapeseed or olive oil)
- 3 tbs annatto seeds
- 1 packet of bún bò Huế seasoning
- 2 tbs minced garlic
- 2 tbs minced shallot
- 1/4 cup minced lemongrass
- 2-3 tbs chile pepper flakes (adjust according to your taste)
- 3 tbs fine shrimp paste
- bun bo hue noodles,Lai fen noodles original to the dish and are the largest, thickest noodle in the vermicelli family
- precooked pork blood
- cha hue or cha lua (these are deli seasoned meats)
- sliced cabbage
- sliced banana blossom
- rau ram (eggmint)
- bean sprouts
- fine shrimp paste
Clean the Bones: In large stock pot, add the pork and beef bones and enough water to cover. Bring to boil and immediately dump out the water and bones in a clean sink, wash the pot and then rinse the bones, placing them back into the pot.
Broth: Add beef and pork bones, water, beef shank, pork hock or pork feet, lemongrass, pineapple, onion, shrimp paste, salt, and sugar and bring to boil. With a fine mesh strainer occasionally remove any gunk that rises to the top. Then reduce the heat to lowest setting to simmer. You may simmer the beef shank and all bones overnight like I do the Beef Pho. This will tenderize the meat as well as flavor the broth. The pork hocks or pork feet should take about 45 min-1 hr to cook--when the skin is tender, remove and set aside. Remove and place in water bath to avoid discoloration and set aside until ready to slice. In the morning after 4 + hours of simmering, remove bones and beef shank.
Spice Mix: Steep the annatto seed in hot oil until it becomes amber red, and remove from heat and strain and discard seeds. In large saute pan on medium, heat the anatto oil, add garlic, minced lemongrass, minced shallots, and seasoning packet. Saute a few minutes until the mixture becomes fragrant. Remove from heat and mix in fine shrimp paste. Allow to cool and transfer to storage container. This lasts for months. As mentioned earlier, the store does sell ready made paste and soup bases that makes this step super easy and still flavors your soup very well.
Assembling the Components: Slice beef shank thinly, cube pork blood, slice the cha hue or cha lua. Prepare the noodles, shred the cabbage and banana blossom thinly, rau ram and your favorite herbs.(Viet huong regularly stocks mint, Red perilla, cilantro, culuntro, green onions, and limes.)
Putting it all together: Add the spice mix to the broth according to your level of desired spiciness. You can now season the entire large pot with the spice mix according to your taste, or do what we do, season only the amount of broth you're going to serve and adjusting the level of spiciness to your guest's tastes. Ladle over prepared bowls of noodles and enjoy.