25/09/2025
After 25 years in the hospitality industry and running three successful businesses, I’ve decided it’s time to share something truly special with you all – my family recipes.
These are the very dishes customers used to queue up for back in the Proud Peacock Restaurant days – recipes crafted with love and care by my mother, who has now hung up her apron and retired.
I may never open another restaurant in this lifetime, but through these recipes, I hope to bring the same warmth, flavour, and joy from our kitchen to yours.
Slow-Simmered Bún Bò Huế with Proud Phoenix Co. Crispy Prawn Sambal
Serves: 6
Prep time: 30 mins
Cook time: 6 hours
Ingredients
Broth Base
• 1.5 kg beef shank (or brisket)
• 500 g pork hock (or pork knuckles, cut into chunks)
• 1 roll of Traditional Pork Loaf
• 1 piece lemongrass (bruised, tied into a knot)
• 1 medium onion, halved
• 1 thumb-sized piece ginger, sliced
• 5 L water
• 1 tbsp salt
• 1 tbsp sugar
• 3 tbsp fish sauce (adjust to taste)
• 2 tbsp Proud Phoenix Co. Crispy Prawn Sambal (start with 1 tbsp, add more for desired spice level)
Aromatics & Seasoning
• 3 tbsp annatto oil (or vegetable oil with annatto seeds)
• 3 cloves garlic, minced
• 2 small shallots, minced
• 1 tbsp shrimp paste (optional, for traditional flavour)
• 1 more tbsp Proud Phoenix Co. Crispy Prawn Sambal
Noodles & Toppings
• 1 pack round rice noodles (bún bò noodles, or thick vermicelli)
• 200 g sliced beef brisket or rare beef slices
• Fresh herbs: Vietnamese mint (rau răm), Thai basil, coriander
• Add thin slices of the Traditional Pork Loaf
• Banana blossom or cabbage, thinly sliced
• Bean sprouts
• Lime wedges
• Extra Crispy Prawn Sambal for serving
Instructions
1. Prepare & Parboil the Meat
1. Bring a large pot of water to a boil. Add beef shank and pork hock, boil for 5 mins.
2. Drain and rinse well under running water to remove impurities.
2. Build a Deep, Rich Broth (6-Hour Simmer)
1. In a clean stockpot, add 5 L fresh water, cleaned beef shank, pork hock, lemongrass, onion, and ginger.
2. Bring to a boil, then reduce to low heat and let it gently simmer, uncovered, for 6 hours.
3. Skim off any foam or fat during the first hour, then occasionally throughout cooking.
4. After 4 hours, taste and add salt, sugar, and 1 tbsp Crispy Prawn Sambal.
5. At the end of 6 hours, remove the meats. Slice beef shank thinly and set aside. Leave pork hock whole or slice for serving.
6. Strain the broth to remove solids for a clear, flavourful soup.
3. Make the Aromatic Sambal Oil
1. In a small pan, heat annatto oil until warm and orange.
2. Add garlic and shallots, sauté until fragrant.
3. Stir in shrimp paste (if using) and 1 tbsp Crispy Prawn Sambal.
4. Pour this fragrant mixture into the simmering broth. Stir well and taste. Adjust with more fish sauce, sugar, or sambal to balance saltiness, sweetness, and spice.
4. Cook Noodles & Prepare Garnishes
1. Cook rice noodles according to package directions. Rinse with cold water, drain, and portion into bowls.
2. Arrange fresh herbs, banana blossom/cabbage, bean sprouts, and lime wedges on a serving plate.
5. Assemble & Serve
1. Layer sliced beef shank and pork hock over noodles.
2. Ladle over the rich, spicy broth.
3. Garnish with herbs, sprouts, and lime juice.
4. Serve with extra Crispy Prawn Sambal at the table for those who want a fiery kick.
