Ingredients
– 1 kg beef shank for the rich, meaty base
– 1 kg oxtail adds depth and gelatin
– 1.5 kg pork hocks contributes texture and flavor
– 2-3 pieces of Huế-style pork sausage containing garlic and whole peppercorns for authentic spice and aroma
– 200 grams of congealed pork blood optional for traditional richness
– 4 liters of water the main liquid for the broth
– 1 liter of chicken broth enhances the savory profile
– 5 stalks of bruised lemongrass provides fresh, citrusy notes
– 2 halved onions builds the flavorful foundation
– 2 teaspoons salt for seasoning
– 1 tablespoon sugar to balance the flavors
– 3 tablespoons shrimp paste essential for umami
– 2 tablespoons annatto seeds gives the broth its signature red color
– 6 shallots adds aromatic depth
– 6 garlic cloves for extra flavor boost
– 1 teaspoon MSG as flavor enhancer
– 1 tablespoon mushroom powder as flavor enhancer
– 500 grams of round rice noodles the heart of the dish
– 50 grams mint for fresh, herbal notes
– 50 grams Thai basil adds aromatic freshness
– 200 grams of bean sprouts provides crunch
– Sliced bird’s eye chiles or jalapeños to taste for adjustable heat
– Lime slices from 2 limes brightens the flavors
– 150 grams of thinly sliced banana flower soaked in lemon water to reduce bitterness and add texture
– 30 grams dried Thai chiles soaked and blended for heat
– 100 ml oil for blending and cooking
– 2 shallots or 1 small white onion for aroma
– 3 garlic cloves enhances the base
– 1 stalk lemongrass adds citrusy spice
– 1 tablespoon Korean chile powder for extra kick
– 1 teaspoon sugar to balance the heat
– 1 teaspoon salt for seasoning
– 2 tablespoons fish sauce for umami depth
Instructions
1-First, boil the meats like the 1 kg beef shank, 1 kg oxtail, and 1.5 kg pork hocks in water, then rinse them to remove impurities for a cleaner broth.
2-Next, simmer the meats in a mix of 4 liters of water and 1 liter of chicken broth for up to 3 hours with 5 stalks of bruised lemongrass and 2 halved onions until they’re tender.
3-Once the meats soften, remove and slice them; meanwhile, adjust the broth by adding 2 teaspoons salt, 1 tablespoon sugar, 3 tablespoons shrimp paste, and the sautéed annatto seeds, 6 shallots, and 6 garlic cloves for that vibrant red color and aroma.
4-Separately, cook 500 grams of round rice noodles according to package instructions, and if using raw pork blood, boil it first before adding to bowls.
5-For the saté, blend 30 grams dried Thai chiles with 100 ml oil, 2 shallots, 3 garlic cloves, 1 stalk lemongrass, 1 tablespoon Korean chile powder, 1 teaspoon sugar, 1 teaspoon salt, and 2 tablespoons fish sauce, then cook it over medium heat until thickened and cool it for serving.
6-Finally, assemble your bowls with noodles, sliced meats, fresh herbs like 50 grams each of mint and Thai basil, 200 grams bean sprouts, lime slices, and optional 150 grams banana flower; pour the hot broth over and add saté to taste. The whole process takes about 30 minutes prep plus 3 hours cooking, yielding 8 servings, and it’s flexible for substitutions like mushroom powder instead of MSG.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Prepare saté in advance and keep refrigerated for enhanced flavor.
🌸 Omit pork blood if preferred or substitute banana flower with red cabbage.
🥢 Use bamboo or wooden chopsticks for easy handling of slippery noodles.
🍄 Mushroom powder is a good alternative to MSG to enhance umami.
🕒 Broth can be made ahead and seasoned to taste before serving.
- Prep Time: 30 minutes
- Cooking time: 3 hours
- Category: Soup, Main Dish
- Method: Simmering, sautéing
- Cuisine: Vietnamese
- Diet: Gluten-Free option
Nutrition
- Serving Size: 1 serving
- Calories: 1277
- Sugar: 7.32g
- Sodium: 4939mg
- Fat: 73.1g
- Saturated Fat: 20.9g
- Carbohydrates: 61.37g
- Fiber: 2.55g
- Protein: 89.95g
- Cholesterol: 330mg