Authentic Bún Bò Huế

Steps

1. Par boil the beef and pork bones for 10 to 15 minutes.
2. Drain and rinse the par-boiled bones under cold water.
3. Return the cleaned beef and pork back into a pot of water.
4. Prep aromatics: Cut half of the pineapple, cut in a knob of ginger, peel one whole yellow onion, remove bottom/top parts from three lemongrass stalks, and bruise them with the back of a knife.
5. Add all prepped aromatics to the pot of water.
6. Bring the mixture up to a rolling boil, then skim off any impurities.
7. Lower the heat and let it simmer covered for 1 hour.
8. After one hour, remove the onion and ginger from the broth.
9. Continue skimming off any impurities that bubble up; let it simmer for another hour.
10. After a total of 2 hours, pull out the beef shank to ensure it doesn't fall apart.
11. Simmer until the beef shank is tender (usually between 2.5 and 3.5 hours).
12. Wrap the cooked beef shank in plastic wrap and refrigerate to cool for easier slicing later.
13. For satate, mince shallots and cut lemongrass into smaller pieces.
14. In a pan, heat 1/4 cup of anat seed oil.
15. Add minced lemongrass and shallots; sauté until fragrant.
16. Add 4 tablespoons of red chili flakes.
17. Season with 2 tbsp of sugar, 2 tbsp of fish sauce, and 1 tablespoon of fermented shrimp paste (Mắm tôm).
18. Sauté until the satate looks finished.
19. Divide the satate: half goes into the broth; save the other half for topping.
20. To cook noodles, add a splash of oil and salt to a pot of boiling water.
21. Drop in the thick rice noodles and let them cook on medium-low heat for 30 to 35 minutes (or about half an hour).
22. Drain the cooked noodles and rinse with cold water; toss with some oil to prevent sticking, then set aside.
23. To prepare pork blood, cut the 14 oz container of pork blood into small cubes.
24. Drop the cubed pork blood into a pot of boiling water, cover, and simmer for 15 to 20 minutes until cooked through. Strain the water when done.
25. Slice the cooled beef shank thinly.
26. Thinly slice the chả lụa (or similar seasoned/fried pork product).
27. Shred red cabbage and soak/rinse in cold water.
28. Thinly slice white onion, soaking it in cold water to reduce bite.
29. Cut up green onions, cilantro, and lime wedges.
30. After the broth has simmered for a total of 3 to 3.5 hours, remove everything from the pot (use a larger pot if necessary).
31. Add half of the prepared satate to the broth.
32. Season the broth with 1 knob of rock sugar, 2 tablespoons of MSG, and 4 tablespoons of fish sauce.
33. Assemble bowls by adding thick rice noodles, shredded red cabbage, sliced pork blood, sliced beef shank, chả lụa, green onions, cilantro, and white onions to each bowl.
34. Ladle the seasoned broth over the ingredients.
35. Add a squeeze of lime and additional satate to taste.