DiDi’s Favorite Vietnamese Dish
The Bún Bò Huê recipe for busy people living busy lives.
Cookware & Appliances Needed
- 10 quart slow cooker
- Large disposable tea bag
- Cutting board
- Knife of choice
Ingredients for chicken marinade
- Beef shank – 2.5 lbs
- Oxtail – 1.5-2 lbs
- Yellow onion – 270 grams (or 1/4 onion)
- Green onion – 22 grams (or 3 stalks)
- Fresh pineapple – 125 grams (or 1/6 pineapple)
- Ginger, sliced – 1
- Rock sugar – 9 grams (or 1 whole)
- Oriental Flavour Mixed Chili Bun Bo Hue Seasoning – 1 TBSP
- Gochujang paste, mild – 1 TBSP
- Hue Style Beef Flavored Soup Base – 2 TSP
- Mushroom seasoning – 2 TSP
- Cloves, whole – 4
- Star anise, whole – 1
- Water – 11 cups
Instructions
PREP
- Wash and dry all herbs & vegetables.
- Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
- Trim off the root ends and any wilted outer layers of the green onions. Then cut in half.
- Cut off the top and bottom portions of the pineapple. Remove the tough outer skin layer and discard the core. Cut the pineapples into 6 pieces.
- You will only need 1/6 of a pineapple for this recipe.
- Slice a small piece of ginger.
- Place the green onion, yellow onion, pineapple, ginger, star anise, and cloves into a large disposable tea bag.
- Parboil the beef shank and oxtail. Remove the scum and rinse thoroughly.
LET’S COOK
- 10 quart slow cooker, add the parboiled beef shank and oxtail.
- Then add the large disposable tea bag that contains the green onion, yellow onion, pineapple, ginger, star anise, and cloves.
- Pour in the water and then add the rock sugar, Oriental Flavour Mixed Chili Bun Bo Hue Seasoning, Gochujang paste (mild), Hue Style Beef Flavored Soup Base, and mushroom seasoning.
- Cook on low for 8-9 hours or high for 6-7 hours
- The soup is done when the beef shank and oxtail are tender and cooked.
- Best served with vermicelli noodles and topped with purple cabbage, thinly sliced yellow onions, and cilantro.
- Enjoy!
