A flavorful Vietnamese noodle soup known as Bun Bo Hue, made with a rich broth from pork and beef bones combined with spices and lemongrass, served with ingredients such as beef shank and chili oil.
1: Blanch your beef and pork bones. Bring a pot of water and bones to boil, once boiling turn off heat & allow bones to sit for 5 minutes before rinsing under cold water. Use your fingers to gently scrub off any gunk.
2: Place beef shank in water for 10 minutes to draw out any blood.
3: Wash and rinse lemongrass. Discard the leafy part. We only need the thick stem part. Peel off the first layer. Use a mallet and smash the stem.
4: Add all of your ingredients (under BBH STOCK) into a 20qt stock pot starting with your lemongrass at the bottom.
5: Bring to a boil on high heat, then reduce heat to simmer and cook for 10-12 hours skimming out any foam/ gunk throughout the process.
6: After 1-1.5 hours, remove beef shank. Allow her to cool before thinly slicing. Cover and refrigerate until ready for use.
7: After 10-12 hours of simmering, discard everything but the lemongrass.
8: Optional: refrigerate broth and allow the fat to harden up so you can scoop it out like ice cream and discard.
9: Measure out 20 cups of broth along with a couple stalks of lemongrass. Season with all the ingredients listed under.
10: Now your broth is done.
11: Finely mince shallots, garlic & lemongrass. To prep lemongrass, wash and rinse. Peel the first layer. Discard leafy end. Mash the stem with a mallet and mince.
