Bun Bo Hue - Copy Me That

10/02/2021 Bun Bo Hue | Copy Me That
Bun Bo Hue
10play.com.au
Recipe by Khanh Ong. MasterChef S12E01
Servings: 8
Ingredients
Spiced Oil:
½ cup neutral oil
1 tbsp annatto seeds
3 lemongrass, white part only, finely chopped
2 red shallots, finely chopped
5 cm piece ginger, finely chopped
2 long red chilli, finely chopped
1 ½ tbsp mam ruoc hue
2 tbsp onion powder
1½ tbsp ground ginger
1 tbsp chilli powder
Bun Bo Hue Broth:
500g piece gravy beef
500g piece beef brisket
400g beef bones, chopped into small pieces
400g pork trotters, cut into small pieces
200g oxtail, chopped
1 marrow bone, cut into small pieces
3 stalks lemongrass, white part only, bruised
½ brown onion, peeled and chopped
½ pineapple, peeled and chopped
10cm piece ginger, peeled, cut into four
5cm piece yellow rock sugar
2 cups beef stock
Spiced Oil:
¼ cup fish sauce
Bone Marrow:
4 x 15cm marrow bones, cut in half lengthways
2 tsp onion powder
1 ½ tsp ground ginger
1 tsp chilli powder
¼ tsp salt flakes
Pickled Shallots:
1 shallot, finely sliced
½ cup white vinegar
¼ cup caster sugar
¼ cup boiling water
Noodles:
600g rice flour
240g tapioca starch
https://www.copymethat.com/r/bD2R0eJ/bun-bo-hue/print/ 1/3
640ml boiling water

salt
To Serve:
1 cup thinly sliced banana blossom
6 spring onions, sliced thin lengthways
8 stems water spinach. thinly sliced lengthways
6 leaves sprigs mint
6 leaves sprigs Vietnamese mint
6 leaves sprigs coriander
6 leaves sprigs Thai basil
4 finger limes
8 lime cheeks
Steps
1. Preheat oven to 160C.
2. For the Spiced Oil, place oil and annatto seeds into a small frying pan over
medium heat and bring to a simmer until annatto seeds release an orange red
colour. Strain through a fine sieve and reserve the oil.
3. Return the oil back into the frying pan on medium heat and bring to 160C. Add
lemongrass, shallots, ginger and chillies, cook for 2-3 minutes until fragrant. Add
in the mam ruoc hue, cook for 1 minute then add the ground spices and cook for a
further 1 minute. Stir to prevent burning and until ingredients are combined and
fragrant. Remove from the heat and aside for the broth.
4. For the Bun Bo Hue Broth, place the gravy beef, brisket, bones, trotters, oxtail and
2 tablespoons salt into a 10L stock pot and cover with water. Bring to the boil and
boil for 10 minutes. Discard the liquid and rinse all the bones and meat in warm
water. Set aside.
5. Transfer the rinsed meat and bones to a pressure cooker along with the
lemongrass, onion, pineapple, ginger, rock sugar and beef stock along with 3L of
water or enough to cover the ingredients.
6. Add Spiced Oil, beef stock and cook under high pressure for 45 minutes. Release
the pressure and season the broth with fish sauce.
7. Remove the gravy beef and beef brisket and set aside to rest before slicing thinly to
serve. Strain the broth through a large fine sieve into a large saucepan. Cover with
a lid and return to the boil to serve.
8. For the Bone Marrow, clean the sinew from the outside of the bones and place on
a baking tray.
9. Combine the remaining ingredients in a small bowl. Sprinkle over the marrow and
roast in the oven until caramelised, about 35 - 40 minutes. Remove from the oven
and set aside.
10. For the Pickled Shallots, combine ingredients in a bowl and set aside pickle for 5
minutes. Drain well and set aside.
11. For the Noodles, bring a large saucepan of water to the boil and prepare a large
bowl of iced water.
12. Place dry ingredients into a mixing bowl and mix well.
13. Add the boiling water and mix with a spatula until combined into a dough.
14. Place dough on surface that has been dusted with rice flour and knead for 3-5
minutes until the dough cools a little. Keep covered.
15. Working in batches, place the dough into a potato ricer and press the dough
directly into the boiling water.
16. Once the noodles float after 2-3 minutes, remove from the water and place into an
ice bath. Drain well before serving.
17. To serve, place the drained noodles in large deep noodle bowls. Add slices of gravy
beef and brisket.
18. Top each bowl with banana blossom, spring onions and water spinach. Add 1 piece
of bone marrow to each bowl and top the marrow with pickled shallots and finger
lime pulp.
19. Arrange herb leaves and lime cheeks next to the bone marrow.
20. Ladle the hot broth into each bowl and serve immediately.

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10/02/2021 Bun Bo Hue | Copy Me That

640ml boiling water

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