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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork bones
- 5 lb. beef bones
- 3 lb. beef shank
- 7 liters water
- 2 lb. ham hocks (1-, sliced)
- 1/4 cup salt
- 1/4 cup sugar
- 3 Tbsp. shrimp paste (fine)
- 10 stalks lemongrass (using only the white and green ends, bruise and tie together in bunches Save 1 for mincing.)
- 1/2 pineapple (fresh if possible, cleaned)
- 1 yellow onion (peeled)
- 3/4 cup grapeseed oil (or canola oil)
- 3 Tbsp. annatto seeds
- 1 packet seasoning (bún bò Huế, find in your asian market)
- 2 Tbsp. minced garlic
- 2 Tbsp. shallot (minced)
- 1/4 cup lemongrass (minced)
- 3 Tbsp. pepper flakes (2-, chile, adjust according to your taste)
- 3 Tbsp. shrimp paste (fine)
- noodles (bun bo hue, cooked al dente according to directions and drained)
- pork blood (precooked)
- cabbage (sliced)
- banana blossom (sliced, see this post on how to prepare)
- rau ram
- bean sprouts
- shrimp paste (fine)
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