Bún Bò Hue

Ingredients

• 2 pounds oxtail, cut into 2- to 3-inch pieces (ask your butcher to do this)
• 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this)
• 2 pounds pork neck bones
• 2 pounds beef marrowbones, cut into 2- to 3-inch pieces (ask your butcher to do this)
• 1 pound beef brisket
• 8 lemongrass stalks
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon annatto seeds, ground
• 1/4 cup plus 2 tablespoons canola oil
• 1 cup sliced shallots (2 extra-large shallots)
• 1 teaspoon minced garlic
• 1/4 cup finely chopped lemongrass
• 2 teaspoons shrimp paste
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1 (14-ounce) package dried round rice noodles, cooked according to package directions, or 3 pounds fresh
• Thai basil sprigs
• Perilla leaves
• Thinly sliced green or red cabbage
• Lemon wedges
• Lime wedges
• Thinly sliced yellow onion

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Pork	100g cooked	242
Rice	1 cup cooked (158g) white	206
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Broccoli	1 cup chopped (156g)	55
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Chili	1 tsp (2.7g)	8
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Annatto	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.