Winter is nearly upon us, and you’re probably going to want to snuggle up with a warm blanket and something hot to eat this holiday season. If you’re up to the challenge, try Bun Bo Hue, a spicy Vietnamese lemongrass noodle dish.
- 2 lbs oxtail, separated into 2-3 inch pieces
- 2 lbs beef shank bones, separated into 2-3 inch pieces (request your butcher to do this for you)
- 2 lbs pork neck bones
- 1 lb beef brisket
- 8 lemongrass stalks
- 8 qt water
- 1 ½ tsp red pepper flakes
- 1 tsp annatto seeds
- 2 tbsp canola oil
- 2 large shallots, sliced
- 1 tsp minced garlic
- ¼ cup lemongrass, fine chopped
- 2 tsp shrimp paste
- 2 tsp fish sauce
- 2 tsp sugar
- Fresh rice noodles
- Thai basil
- Sliced green onions
- Lime wedges
- White onion, thinly sliced
First, bring a large pot of water to a rolling boil. Add the bones carefully and boil for three minutes. Remove the bones and pour out the water, then rinse the bones beneath running water. This will help remove impurities and ensure a clearer stock. Once the bones are rinsed clean, return them to the pot after it’s been washed. Add your brisket.
Next, cut each lemongrass stalk in half and remove the leafy tops. Bruise the lemongrass and add it to your pot. Add the 8 quarts of water and boil it over high heat. Once the stock has come to a boil, turn the heat down to a simmer and skim off any scum that appears.
After 45 minutes, prepare an ice bath and check your brisket to see if it has cooked through. Remove the stock and make sure the juices run clear. Once the brisket is cooked, plunge it into the ice bath to cool. Remove it, pat dry, and then refrigerate.
Continue simmering the stock for another two hours, skimming as necessary. Then, remove from the heat and scoop out the bones. Set aside and carefully strain the stock using a fine mesh sieve into another large pot.
Cool bones and remove the meat from the oxtails. Set aside in the fridge. Use a mortar and pestle to grind pepper flakes and annatto seeds. Heat the oil over medium heat and add the pepper and seeds. Add shallots, garlic, lemongrass, shrimp paste. Cook for two more minutes until the mixture is aromatic and soft.
Add contents to frying pan and simmer with fish sauce and sugar for 20 minutes. Adjust seasoning as needed. Arrange basil, lime wedges, and sliced onions on a platter. Slice brisket thinly against the grain. Cook noodles according to package and divide among soup bowls. Add brisket slices and oxtail meat. Ladle the hot hot stock with noodles and beef, then serve! Garnish as needed.
Asian Groceries from Lotte Plaza Market
Lotte Plaza Market is your one-stop shop for all of your Korean and Asian grocery needs. With more than 10 locations in Maryland and Virginia, this growing market is always expanding and opening new markets to better serve our customers. Opened since 1976, our goal has always been to provide the best customer service and groceries to our customers. For answers to all of your questions, email us at LottePlaza.com.