blood

A rich and flavorful Vietnamese soup that is absoultely loaded with aromatics, pork flavor and meat with a refreshing contrast of crisp and light veggies and a spritz of lemon.

Bún Bò Huế - Spicy Vietnamese Beef &amp; Pork Noodle Soup

lb beef shank

lb oxtail

lb pork hocks

lb Huế style pork sausage (chả Huế, which has garlic and whole peppercorns)

pork blood

water (I used an 8 quart pot,

chicken broth

lemongrass (leafy tops removed, roots smashed)

yellow onions, large (halved,

tbsp salt

tbsp sugar

shrimp paste (Lee Kum Kee brand)

fish sauce

tbsp anatto seeds

tbsp neutral cooking oil

tbsp shallot (sliced)

garlic

mint

basil

bean sprouts

birds eye chile

lime (sliced)

banana flower

water

lemon juiced

oz package dried rice noodle (medium or large thickness)

g Thai chile (crushed)

c neutral cooking oil

shallot onion

g garlic (minced)

lemongrass (minced)

tbsp Korean chile powder (gochugaru)

tbsp fish sauce

salt

tsp MSG (monosodium glutamate)

Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.

Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.

Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.

After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.

Make the aromatics &amp; coloring then add it to the pot.

Boil noodles according to package instructions.

Assemble your bowl, and serve with herbs and veg on a side platter.

Broth

Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.

Add shallots and garlic, sauté until brown.

Add all of this to the pot of broth for color.

Red Coloring &amp; Aromatics

The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1" cubes and boil for 30-45 minutes

Pork Blood (Huyet / Tiet)

Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.

Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.

Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. They taste bitter!

Banana Flower

Weigh out the dried Thai chiles, then soak in just enough warm water to cover the chiles for 20 minutes. Drain the water.

Add all sate ingredients to a pan on medium heat and stir continuously to brown, cook, and slightly reduce the chile paste, about 30-40 minutes. If at any point it becomes too dry, you can add more oil, up to 50% of the amount we started with. Taste and reseason with sugar or salt as desired. See photo for how the final product should look.

Let cool and transfer to a sealed jar stored in the fridge . You can add ~2 tbsp of the final product to the soup pot for a boost in flavor and color, or simply and let each person add to their bowl to make it as spicy as they&#039;d like!

Saté (spicy chile condiment)

Call it what you will, this is blood sausage. My blood sausage recipe is a hybrid of many, many recipes for Europe’s versions, and is distinctive in that it is not a pure-blood product: I use quite a bit of pork here, and use the blood as a binder and flavoring agent. And yes, I use pork and pork blood. Could I use wild boar? You bet, but getting wild boar blood is chancy. Better to use wild boar meat and domestic pork blood, which you can order from a reputable butcher’s shop or find at Asian markets.

Portuguese Blood Sausage

pork blood ((probably 1/2 gallon))

pork shoulder

pork fat

onions

duck fat lard

kosher salt, (about 3 tablespoons)

Instacure No. 1, (about 1/4 teaspoon)

freshly ground black pepper, (about a tablespoon)

ground bay leaves, (about a tablespoon)

parsley

sweet paprika

Freeze the pork fat.

Cook the chopped onions in the duck fat or lard over medium-low heat until they are caramelized, about 15 to 20 minutes. Remove and cool them. I do this step the day before.

Mix both salts, and the pepper, parsley, bay leaves and paprika. Cut the pork and fat into chunks and coat everything with the spice mix.

Chill everything: bowls, grinder parts, sausage stuffer parts, and especially the meat, fat and blood. I put everything in the freezer for a few hours. You are looking for temperatures close to freezing.

Take the hog casings out and put what you need in a bowl of warm water. Depending on their width, you’ll need 10 to 20 feet worth. Many places sell casings specifically to make 5-pound batches. Be sure to drape the end of each casing over the side so you can find it later.

Using the coarse die, grind the meat and fat. If you wish, you can run everything through the fine die. Make sure the meat and fat are at no warmer than 35°F when you grind. Put the meat and fat into the freezer and clean up.

Fill the largest pot you own with water and heat it to steaming, but not boiling. Ideally you want something like 160°F.

Meanwhile, attach the paddle to your KitchenAid or other mixer, or, alternately, get a stout wooden spoon. Take the meat and fat mixture out and add the cooked onions. Pour in about a pint of blood. Stir on Level 1 on the mixer or with the wooden spoon. Add some more blood as you go; it’s not an exact science. You want a loose slurry that is quasi-emulsified — a consistency like pancake batter. When it is the consistency you want, put the mix back in the fridge and clean up. Get your sausage-stuffer ready and thread a hog casing onto it.

Pour the mix into the sausage stuffer and begin making your sausages. Make the whole coil before you tie them into links. This is a little tricky, and it helps to have a second person help. You need to tie off blood sausage because it is very loose inside and twisted links will fall out. Repeat until you are done with all the sausage. Get the largest bowl you own and fill it 2/3 of the way up with ice and water.

If you have some wooden dowels, use them to GENTLY lower the sausages into the pot of hot water. Do one at a time. Let the sausages poach for 15 minutes and then place them in the ice water. When the sausages are cool, remove them gently and hang them to dry out for an hour or so. You can now smoke them, or cook in any way you’d like.

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