Bun Bo Hue
Gravy beef, ox tail, beef bones
Wash in boiling water. Drain, add cold water and little salt, simmer (do not boil).
1 Onion, few cloves of garlic. (Chilli optional) Blitz coarsely
3 stalks Lemongrass, bashed.
Fry until fragrant, add to stock
Add Bo bo hue stock cubes, and paste to taste. (Shrimp paste and small piece pineapple optional)
When gravy beef is cooked but not soft (1hr), take out to cool, slice against the grain. Add back to stock.
Optional, blood jelly, add to stock at end.
Veggies optional.
Tong oh, Chou sum, cabbage, bean sprout, Vietnamese mint, thai basil, shallots, sliced onion (anything that’s fresh)
Serve.