Ingredients for Bun Bo Gio Heo
Half a kilo of fresh rice vermicelli
500g beef bones (or pork bones)
300g beef shank
500g pork hock
50g Hue shrimp paste
1 knob of ginger, 5 shallots, 1 onion
5 garlic cloves, 7 lemongrass stalks
Chilli powder
Seasoning: rock sugar, salt, seasoning powder, fish sauce, annatto oil
Herbs and garnishes: lime, chilli, Vietnamese coriander, bean sprouts, banana flower, water spinach, etc. according to taste
Bun Bo Gio Heo
How to Cook Bun Bo Gio Heo
Step 1
Prepare the beef shank, pork hock, and bones
Rinse the beef shank, pork hock, and bones with water and white wine. Then, blanch them in boiling water for 5 minutes to remove any impurities. After blanching, roast the bones until slightly charred. This step will add a wonderful aroma to your broth.
Step 2
Prepare the garlic, shallots, and ginger
Peel and finely chop the garlic and some of the shallots. Clean and finely chop 2 stalks of lemongrass. Leave the skin on the ginger, as it adds more flavor, and cut it into slices. Roast the onion, remaining shallots, and ginger until slightly charred, just like the bones. This step will add a wonderful aroma to your broth.
In a pot, combine 2.5 liters of water with the roasted onion, shallots, and ginger. Add the bones, beef shank, pork hock, and lemongrass. Season with 1 tablespoon of salt and simmer for 2 hours over medium heat. Remember to skim off any foam that rises to the surface to ensure a clear broth.
Step 3
Make the sate
Heat 2 tablespoons of oil in a pan. Fry the chopped garlic, shallots, and lemongrass until fragrant and golden. Then, add 3 tablespoons of chilli powder and 4 tablespoons of annatto oil. Season with 1 tablespoon each of sugar and fish sauce, and continue frying for another 3 minutes before turning off the heat. Set the sate aside.
Step 4
Cook the broth
After simmering, remove the beef shank and pork hock from the broth and plunge them into cold water to keep the meat tender and white. Cut the meat into bite-sized pieces and set aside. Also, remove the roasted onion and shallots from the broth.
Dilute the Hue shrimp paste with a bowl of water and let it settle. The shrimp paste water on top will be added to the broth, while the sediment is discarded. Season the broth with rock sugar, seasoning powder, fish sauce, and salt to taste. Then, add 2/3 of the prepared sate to the broth.
Assemble the rice vermicelli, herbs, and meat in a bowl. Slowly pour the hot broth over until the vermicelli is submerged. Add a little extra sate, lime, and chilli to taste. Your delicious and aromatic Bun Bo Gio Heo is now ready to be enjoyed!
This cooking method ensures a captivating aroma thanks to the roasted ingredients and a sweet and clear broth from the long simmering time. The combination of the savory shrimp paste, mild sourness, and spiciness creates a harmonious blend of flavors that will leave you wanting more.
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