MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bún Bò Huế (Spicy Beef Noodle Soup)
 Categories: Soups, Vietnamese
      Yield: 20 Servings
 
      1 lb Tenton
      1 lb Pork blood
      1 lg Ginger piece; sliced
      6 lb Beefy neck bones or beefy
           - bone-in beef shank
      2 lb Boneless beef shank
           - (thit bo bap)
    1/3    Pineapple; peeled and cut
           - into large chunks
     12    Fresh lemongrass stalks;
           - trimmed off the upper
           - halves and bruised the
           - stalks then tie up in a
           - bunch
      1 lg Yellow onion; skin peeled
      1 lg Fresh ginger piece;
           - (palm size); sliced in
           - half lengthwise
      4 ts Salt
      1 tb Chicken bouillon
      1    Rock-candied sugar knob
           - (1") -OR-
      2 tb Sugar
      1    Loaf Vietnamese uncooked
           - processed ham/sausage
           - (gio song/cha lua song)
           - [Store-bought; can be
           - purchased at most
           - Vietnamese grocery stores
           - in the freezer section]
      1 ts Black pepper
    1/4 lb Ground pork
      3 cl Garlic (1 ts); chopped
      1 tb Shallot; chopped
      2    Green onions; chopped
      1 ts Red paprika powder or dry
           - bun bo hue seasoning *
    1/2 ts Sugar
      2 tb Fish sauce
      2 ts Baking powder
      4 tb Cooking oil
      5 cl Garlic (2 ts);
           - finely chopped
      3 tb Lemongrass; finely chopped,
           - (frozen ok)
    1/4 c  Shallots; sliced
      1 tb Fish sauce
      1 tb Crushed red peppers
           - (optional)
      2 tb Red paprika powder or dry
           - bun bo hue seasoning *
      6 tb Fish sauce
      3 tb Bun bo hue seasoning Sauce
      1 tb Fine shrimp paste
           - (mam tom/ruoc) (optional)
           Thick rice vermicelli
           - noodles; cook 30 to
           - 45 minutes prior
           Cilantro; chopped
           Lime wedges
           Yellow onions; thinly sliced
           Banana blossom or green
           - cabbage; thinly sliced
           - (optional)
 
  Cooking time: 3 hours
  
  First step is to cook the beef tendons because this process will take
  about 3 hours. Boil a small pot of water and cook this separately for
  3 hours until it softens. Rinse it once it's done and refrigerate for
  firmness, then slice into 2" pieces. Cover and keep it in a fridge
  until ready to serve. (Do not cook this together in your stock pot.
  The nasty film that releases from the tendon will not be good for
  your broth.)
  
  Carefully cut the block of pork blood into 3rds if it's too big.
  Bring a separate pot of water covering the blood by 3" above. Add the
  1 medium size ginger to the pot. This helps remove the smell of the
  blood and cook it on low heat for 45 minutes to 1 hour or until
  cooked through. Once it's cooked, remove from heat, rinse under cold
  water and let it cool in a fridge. When it's cooled, cut into 2"
  cubes. Cover and keep it in a fridge until ready to serve. It's
  important that you cook this slow and low to prevent the honeycomb
  holes.
  
  Let's prepare the main broth! First off you want to par boil all the
  beef neck bones & beef shanks for about 10 minutes. Drain & wash the
  bones well to remove all muddy residues and wash the pot as well.
  This process is to remove all the dirty residues from the bones and
  to also maintain a very nice clean broth.
  
  continued in part 2
 
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