Authentic Bun Bo Hue Recipe | Vietnamese Spicy Beef Noodle Soup
Authentic Bun Bo Hue Recipe
Bún bò Huế is really making ways to be known and loved by many foreigners lately! It’s about time they get to know more than just pho and goi cuốn!
This is my recipe to make authentic bun Bo hue!
Bún bò Huế is a bit more extensive to make compares to pho.
Unless you are cooking this for a big family or party, I would recommend you just have it at the restaurant lol because this would take you much time, effort, and way more money than it should for a couple bowls of noodle soup.
There’s a long list of different toppings and meats that one can top off this bowl.
For this bowl, my toppings are, beef ribs, ox tail, beef shank, pork blood, pork hock, and beef flank steak.
Rinse and clean off the meats and bones.
Back on the stove with enough water to cover plus some more. Skim off any foam that floats to the top.
4 oz rock sugar
1 tablespoon chicken granulated
2 cans vegetable soup
1 yellow onion (this onion was huge so I used half)
Wash, clean, then bruise 6 lemongrass stalk. Tied and add to the pot.
In a separate small pot with about 4 cups of water. Add in the mam ruốc. This brand is not as salty so I’m using 1/2 a jar.
Make sure this paste dissolves well and bring to a simmer boil. Turn off heat and skim off foam. Let the cloud settle down before adding to the pot.
To make the anatto seed oil. Combine about 2 cups of cooking oil and a tablespoon of Anatto seeds, cover and microwave for 2-3 minutes.
Strain to a pan and add the minced: lemongrass, garlic, and shallots. Brown it for about 5 minutes before adding in the minced chili. Simmer for 3-4 minutes before adding to the pot.
Flavor is with extra fish sauce and a couple teaspoon of Asian crack aka msg before cover slightly with lid and let it simmer for another hour, or until meat is tender.
Remove. Flash it in an ice bath to to keep the meat from browning and drying out. Beef shank shouldn’t be as tender as ox tail. The Thin sliced beef shank should have a bouncy crispy beefy texture.
As for porkblood, bring a water pot to a semi boil. Add some smashed garlic cloves, a teaspoon of salt, and couple teaspoon of chicken granulate. Slice up the coagulated porkblood to cook faster and evenly. Gently Drop in pot and lower heat to low. Don’t let this roll boil. Only parboil on low for about 30 minutes. Rinse off with fresh water and set aside.
The medium rare flank steak is a recent favorite of mine to add to bun Bo hue. Thinly slice against the grain at an angle for best results!
Along with all the other toppings and mixed veggies, this bun Bo hue is a bit of an overkill!
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