Ingredients Jump to Instructions ↓

  1. Water - enough to cover the bones, hocks and shank

  2. 4 lbs beef bones, cleaned

  3. 4 lbs pork bones, cleaned

  4. 2 - 3 lbs pork hock and trotters, cleaned

  5. 2 lbs beef shank

  6. 4 stalks Lemon grass, bruised

  7. 1 whole peeled onion

  8. 1 small piece of ginger

  9. 2 tablespoon Bun Bo Hue paste

  10. 1 tablespoon Fish sauce

  11. 2 teaspoons Salt

  12. 5 - 6 pieces rock sugar

  13. 2 tablespoons Annatto seeds

  14. Oil for frying annatoo seeds

  15. 2 pkts Rice vermicelli size xl

  16. 1 lb beef balls - recipe is Here

  17. 1 vietnamese meat paste - Gio - recipe is Here - cut into slices

  18. Garnishing:

  19. Bean sprouts

  20. Thai Basil

  21. Red cabbage - sliced thinly

  22. Limes, cut into wedges

  23. 4 Red chilies,

  24. 2 finely sliced and 2 pounded

  25. 2 tablespoons Fish sauce

Instructions Jump to Ingredients ↑

  1. Pre-boil the bones, hock, trotters, Beef shanks until the impurity floats on top of the water. Usually 5 to 10 minutes.

  2. Drain and rinse the bones, hock and trotters and beef shanks.

  3. Put back contents into stockpot with enough water to cover and add in the whole peeled onion, ginger and lemon grass. Bring to the boil and reduce to simmer.

  4. Simmer until shank and hocks are tender. Remove shank and hocks and soak in a bowl of hot water for 10 minutes until cool.

  5. Slice beef shank.

  6. Add in rock sugar to the stock and continue to simmer until flavorful.

  7. When stock is done, strain stock through a fine sieve and add in fish sauce, salt, bun bo hue paste.

  8. Add beef balls to the hot stock.

  9. Heat oil and when oil is WARM, add add annatto seed. Steep seeds in warm oil until the oil turns red. Strain oil into stock. (I was advised by the cashier at the asian store that annatto seed will burn easily and if too hot oil is used for steeping, the color will be yellow and not red.)

  10. Blanch vermicelli according to the intruction at the back of packet.

  11. To serve, Put vermcelli in a large bowl, top with pork hocks, beef shank slices, gio and beef balls. Pour hot stock over.

  12. Garnish with bean sprouts, thai basil, sliced red cabbage, lime wedges and sliced chilies.

  13. Mix pounded chilies into fish sauce and serve on the side.

  14. Serves


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