@khanhong: It’s here so tag a mate or send it to them! Obviously it’s a lose translation because there’s no beef or bun! Whatever you do this winter, make this I’m begging you My Bún Bò Huế vodka rigatoni. Spicy, creamy, loaded with lemongrass, shallot and mắm ruốc… basically everything I want in a bowl of pasta when it’s cold. A good bbh has a good sate and here I use that as my sauce base Bun means noodle Bo means beef Hue is the region so obviously non traditional but if you want traditional order it! Serves 4-6 Annatto oil Ingredients 100ml neutral oil 2 tbsp annatto seeds Method Add the oil and annatto seeds to a small saucepan over low heat. Let it gently bubble for 3–5 minutes until the oil turns a deep orange-red. Don’t let the seeds burn or the oil will go bitter. Strain and reserve to use If you want it stronger in colour, just add a few more seeds and let it go a minute longer on very low heat. Ingredients 500g rigatoni 100ml annatto oil or neutral oil 90g lemongrass, very finely minced 60g shallots, finely minced 45g garlic, finely minced 30g dried chilli flakes 20-45g mắm ruốc depending on how funky you like it 25ml fish sauce 1 tsp sugar 60g tomato paste 80ml vodka 500ml chicken stock 400ml thickened cream 60g finely grated parmesan, plus extra to finish 30g butter. Large pinch of @yumyum.au (optional) Thai basil, to finish Method Cook the pasta in salted water until just shy of al dente. Reserve some pasta water. Meanwhile, heat the oil in a large pan over medium-low heat. Add the lemongrass and cook for 5-6 minutes until softened and fragrant. Add the shallots and garlic and cook for another 4-5 minutes until soft. Add the chilli flakes and cook for 30 seconds, then add the mắm ruốc, fish sauce and sugar. Cook for another 2–3 minutes until jammy and glossy. Stir in the tomato paste and cook for 2-3 minutes until darkened slightly. Pour in the vodka and reduce by half. Add the chicken stock and simmer for 5 minutes, then pour in the cream and simmer for another 5-8 inutes and then whisk through the parmesan and butter. Add the rigatoni straight into the sauce with a splash of pasta water and toss until glossy and coated. Finish with more parmesan some yum yum, Thai basil and a fuck tonne of Parmesan.

Khanh Ong

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Saturday 27 June 2026 05:05:03 GMT