Ingredients
- 500g pork bone
- 800g pork hock
- 1 kg beef muscle
- 300g beef plate or shank
- Pork Blood Cake (optional)
- 2 brown onions
- 80g shallot
- 70g ginger
- 6 lemon grass stalks
- 500g pineapple
- 20g garlic
- 1 Tbsp Chicken powder
- 35g Rock Sugar
- 80g Shrimp Paste Sauce
- 3 Tbsp Fish Sauce
- 2 Tbsp Annatto Oil
- 1 Tbsp Chilli Oil
- 200g Beansprouts
- 2 spring onion
- 2 lemons
- 400g Bun Bo Hue noodles
- 250g Cha (Lean pork pie, cold cut)
Method
- Preheat oven to 175 Celsius. Meanwhile, cut 1 ginger in half and wrap in aluminium foil.
- Wrap 1 brown onion and 2-3 shallots into aluminium foil. Roast the ginger, brown onion and shallots in oven for 20 minutes until lightly charred.
- Mince 2 shallots, 4 garlics and 2 lemon grass stalk (seasoning for soup). Leave aside.
- Wash and and cut 2 lemon grass. Cut both in half. Crush lemongrass with back of knife. Tie each lemon grass bunch with string (to make it easier to remove from the soup after)
- Cut pineapple into halves (used in soup broth to provide aromatics and soften meat)
- Remove ginger, onion and shallot from oven. Peel Onion and shallot.
- Slice oven baked onion in half.
- Crush oven baked ginger with knife or mallet
- Add water, ginger and spoonful of salt to pot. Wait until boiling, put all pork meat in water for 2-3 minutes to blanch. Do the same with all beef meats.
- Wash all cooked meats under water to clean meat, ensuring a clean broth
- Add beef meat, 1 oven baked ginger, lemongrass bundle, baked shallot, baked onion halved and pineapple slice into pressure cooker. Add 1 Tsp salt, 1/2 Tbsp chicken powder and 15g rock salt.
- Cook in pressure cooker for 30 minutes
- In a big pot add 2L water. Add 1 oven baked ginger, lemongrass bundle, baked shallot, baked onion halved and pineapple slice to water. Wait to boil and add pork meats. Add 1 Tbsp salt, 20g rock sugar to season.
- Bring to boil and skim fat on top. Then lower to a simmer.
- Add 80g Shrimp paste to 500ml of water. Boil, skim fat off top. Leave to side.
- In a pan add 3 Tbsp of oil and saute minced shallot, onion and lemongrass until golden. Add 1 Tbsp Chilli powder and then 2 Tbsp of annatto oil (to add colour)
- Thinly slice onion and add to cold water (garnish for soup)
- Prepare other sides: slice chilli, chop spring onion and slice lemon slices. Wash bean shoots. Plate all sides.
- Check to see if beef meat it tender, remove from broth if cooked. Remove all cooked beef meats and soak into cold water.
- From pressure cooker, remove all ginger, onions, shallots and lemon grass, leaving only soup broth.
- Once pork broth meat is done, remove meat and soak in cold water. Likewise, remove all ginger, onions, shallots and lemon grass, leaving only soup broth.
- Combine pork and beef broth into 1 pot
- Collect 250ml Shrimp Paste water (do not add shrimp sediment as it will cloud the broth)
- Add 250ml shrimp paste water to big pot of broth
- Add sautéed garlic, shallot and lemongrass chill mixture to big soup pot
- Add 1 Tbsp chicken powder, 1/2 tbsp salt, 2 Tbsp rock sugar, 3 tbsp fish sauce into the soup pot. Season further if needed.
- Boil bun bo hue noodles as per packet instructions
- Add noodles, cut meat and soup broth to ones liking.
- Garnish and enjoy!
Product used in recipe
- Squid Brand - Fish Sauce