Vietnam · Vietnam
Bún Bò Huế (Spicy Hue Beef Noodle Soup)
A spicy beef and pork noodle soup from Hue with lemongrass and shrimp paste broth.
Hue cooking is its own tradition, and the broth is built on a longer list of aromatics than in the north, with lemongrass and shrimp paste doing much of the work. The heat is the point, and it is a heat that stays in the mouth rather than a numbing one. The noodles are thick and round, and the beef and pork are braised separately before they meet in the bowl.
Ingredients
- beef shank, cubed500 g
- pork hock500 g
- thick rice vermicelli (bún bò)400 g
- lemongrass, bruised4 pieces
- shallots, sliced100 g
- garlic cloves30 g
- annatto seeds (or oil)8 g
- shrimp paste20 g
- Vietnamese chili (or paste)30 g
- fish sauce40 ml
- sugar15 g
- fine salt8 g
- yellow onion, sliced100 g
- lime wedges, to serve4 pieces
- Vietnamese herbs (mint, cilantro, perilla)100 g
- banana blossom, sliced100 g
- bean sprouts100 g
Directions
- 1
Toast annatto in a dry pan 2 minutes; steep in 200 ml hot water 10 minutes; strain.
- 2
Blend lemongrass, shallots, garlic, shrimp paste and chili into a paste.
- 3
Fry paste in oil 5 minutes until aromatic.
- 4
Add annatto water, beef, pork hock and 2 L water; simmer 2 hours until tender.
meat is fork-tender - 5
Season with fish sauce, sugar and salt; strain broth.
- 6
Blanch noodles 2 minutes; divide into bowls with bean sprouts and herbs.
- 7
Top with sliced beef and pork; ladle hot broth; serve with lime, herbs and chili.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content