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Bún bò Huế
Serves 20

Ingredients

For the Meat Toppings (Optional)
1lb tenton
1lb pork blood
1 large sliced ginger

For the Main Soup
6 lbs beefy ‘neck’ bones (or beefy bone-in beef shank)
2 lbs boneless beef shank (thit bo bap)
1/3 pineapple, peeled and cut into large chunks
12 stalks fresh lemongrass, trimmed off the upper halves and bruised the stalks then tie up in a bunch
1 large yellow onion, skin peeled
1 large piece fresh ginger (palm size), sliced in half length wise
4 tsp salt
1 Tbsp chicken bouillon
1 one-inch knob of rock-candied sugar or 2 Tbsp sugar

For the Meatballs
1 loaf Vietnamese uncooked processed ham/sausage (gio song/cha lua song) [Store-bought, can be purchased at most Vietnamese grocery stores in the freezer section]
1 tsp black pepper
1/4 lb ground pork
3 cloves garlic, chopped (approximately 1 tsp)
1 Tbsp chopped shallot
2 green onions chopped
1 tsp red paprika powder or dry bun bo hue seasoning*
1/2 tsp sugar
2 Tbsp fish sauce
2 tsp baking powder

For the Sate
4 Tbsp cooking oil
5 cloves garlic, finely chopped (approximately 2 tsp)
3 Tbsp finely chopped lemongrass (frozen ones ok)
1/4 cup shallots, sliced
1 Tbsp fish sauce
1 Tbsp crushed red peppers (optional)
2 Tbsp red paprika powder or dry bun bo hue seasoning*

For the Main Soup Seasoning
6 Tbsp fish sauce
3 Tbsp Bun bo hue seasoning
1 Tbsp fine shrimp paste (mam tom/ruoc), optional

For the Garnishes
Chopped cilantro
Lime wedges
Yellow onions, thinly sliced
Banana blossom or green cabbage, thinly sliced (optional)

Thick Rice Vermicelli Noodles (cook 30-45 minutes prior)