BUN BO HUE (PART 1/2- THE BROTH) I’m sorry this had to be a multiple part series @jaimeeandfamily 3 lbs beef bones 3 lbs pork bones 2-3 lb beef shank 2-3 lbs pork hock 1 onion 7-8 stalks of lemongrass 2 large knobs of ginger The core of 1 pineapple + ¼ of a pineapple* 3 golf ball size rock sugar 10 quarts of water TO SEASON: Salt Shrimp paste Sugar Fish sauce Chicken bouillon MSG 1. PARBOIL YOUR BEEF AND PORK: in a large stock pot, add beef bones, pork bones, beef shank and pork hock. Fill this with water and bring to boil. Once boil, leave it to boil for 3-5 minutes. After 3-5 minutes, pour your beef and pork through a strainer. Rinse your beef and pork off if any gunk/ impurities. Wash youtr stock pot if you plan on using the same one to make your soup. 2. While your beef and pork was parboiling, prep the rest of your ingredients. - onion: peel it the skin, leave it whole - lemongrass: cut off the leafy end and discard. Cut the black/ brown tip off your lemongrass. Peel the first 1-2 layers of lemongrass. Using a mallet or spine of your knife, bruise lemongrass so the aroma can be easily released into your broth. Cut lemongrass in ½ or 1/3 - ginger: peel ginger using a spoon—it’s the fastest and easiest way 3. Now the fun part, add everything into your stock pot: parboiled beef and pork bones, parboiled beef shank, parboiled pork hock, onion, ginger, pineapple, lemongrass, rock sugar and 10 quarts of water. B ring this to a boil. Once boiling, reduce heat and simmer for at least 6 hours. While you simmer, there will be some scum/ impurities that float to the top, make sure to scoop it out. Halfway through simmering, refill with water. Time stamps to remember: - 2 hours: remove ginger, onion and pork hock. - 3-3.5 hours: remove beef shank. Leave this to cool before slicing 4. When your broth is done simmering, discard everything that is inside (bones, pineapple, etc). then pour your broth through a strainer. Add chili oil to your broth (ill have a video on this posted next). After you’ve added chili oil, then season to preference. I season with salt, shrimp paste, sugar, fish sauce, chicken bouillon and/or MSG. 5. Once you are done with your broth, assemble a bowl. - @alissanguyen_