Pauline Nguyen, Luke Nguyen, Mark Jensen

Spicy Beef and Pork Leg Soup

Name: Spicy Beef and Pork Leg Soup (Bún Bò Huế)
Yield: Makes 6 litres (210 fl oz/24 cups)
Cuisine: Vietnamese
Ingredients: 2 kg (4 lb 8 oz) pork leg meat, skin on; 2 kg (4 lb 8 oz) gravy (shin) beef; 500 ml (17 fl oz/2 cups) fish sauce; 3 white onions, sliced into rings; 4 garlic cloves, bruised; 250 ml (9 fl oz/1 cup) vegetable oil; 1 cinnamon stick, lightly pounded; 2 tablespoons cracked black pepper; 4 tablespoons shrimp paste; 500 ml (17 fl oz/2 cups) hot water; shrimp paste and chilli sauce, to serve; 500 g (1 lb 2 oz) thick rice vermicelli, cooked as per packet instructions; 500 g (1 lb 2 oz) bean sprouts; 1 bunch spring onions (scallions), white stems lightly bashed, green part finely sliced; 2 lemon grass stems, bruised; 2 kg (4 lb 8 oz) oxtail; 4 tablespoons rock salt; 2 lemons, quartered; 2 tablespoons sugar; 2 small bunches Vietnamese mint; 1 bunch spring onions (scallions), white stems lightly bashed, green part finely sliced

Bún Bò Huế

Preparation info

Makes
6 litres

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

4 tablespoons shrimp paste
500 ml (17 fl oz/2

Asia
Vietnam
South East Asia
Gluten-free
Spicy
Soup

Method

Dissolve the shrimp paste in the hot water and leave to steep for 2 hours, strain the liquid and reserve, discarding the sediment. Marinate the pork leg and gravy beef in 250 ml (9 fl oz/