Bun Bo Hue – Hue beef noodle soup is a famous local food in Hue, and making it is not so hard that housewives can do it at home. Today, We will share how to cook Hue beef noodle soup, Bun Bo Hue Recipe, which is easy to prepare at home.
Ingredients of Bun Bo Hue Recipe:
- 600g beef shank
- 600g beef brisket
- 400g beef tendon
- 1 pig feet (choose the front pig feet about 800g)
- 1kg marrowbone
- 3 tablespoons hue shrimp paste
- 6 lemongrass/citronellas
- 1 small branch of ginger (50g)
- Shallots, garlic
- Vermicelli, raw vegetables
- Hue grilled pork (as you like)
- Peppers, chili – paste
Instructions of how to cook Bun Bo Hue – Beef noodle Soup:
- Wash lemongrass/citronellas and gingers, and beat them
- Cut meat from the bone of pig legs. Roll the beef shank and tie surely by threads
- Roll the beef brisket and tie strongly
- Boil briefly beef shank, beef brisket, beef tendon, and pig feet
- Cut beef tendon into small pieces
- Mix 3 tablespoons Hue shrimp paste with half of the water dish, stir to dissolve
Step3: marinate meat
-Marinate all kinds of meat with 2 tbsp of sugars, 1 tbsp of salt, half of tbsp of sodium glutamate, 1 tbsp of diluted shrimp paste, 2 tbsp of minced shallots, and 2 of tbsp minced citronellas
Step 4: stew meat and bone
Put 3 lemongrass/citronellas and half of the gingers below the bottom of a pressure cooker, after that put pig bone, meat pork into it, pour water equally with meat, seal lid, boil ( hear sounds) after that lower the flame and continue boiling in 5 minutes. Turn off the stove, wait for out of sound water in a pot then, take a lid off, bring pig feet out a bowl which contains cold water (to make meat firm, not friable)
Put the rest of lemongrass/citronellas and gingers below the bottom of a pressure cooker, put beef shank, beef brisket, beef tendon, and pour water equally with meat. Seal lid, boil (hear sounds) after that lower the flame and continue cooking 20 minutes. Turn off the stove, wait for out of sound in the pot, then take a lid off, bring beef shank, beef brisket out a bowl which contains cold water to make firm meat.
When taking a beef tendon out, if we feel soft and eatable, we will separate it out. If we want it to be softer, we can put it into a pot to cook together.
Recipe notes: have to boil beef and pork separately as the beef shank is harder than pork shank, the time to boil is longer and cook with a little bit meat
Step 5: cook broth
Mix the boiling water beef and pork parts, pour extra water to 5 liters.
Boil it again and add spices: 3tbsp of fish sauce, 2 tbsp of salt, 2 tbsp of sugar, 2 tbsp of seasoning powder, 1 cup of Hue shrimp sauce has been diluted. Try tasting and adjusting flavor, which is appropriate with your family taste.
To have good and tasting broth: boil 2tbsp of oil, crispy fried a scoop and a half of minced lemongrass/citronellas, 1 tbsp of minced garlic. When lemongrass/citronellas and garlic becomes firm, put 2-3 tbsp of oil into. Turn off the stove. Pour this oil into broth pot. If you like spicy, at the marinating stage or ending-stage, put more peppers and chili.
Step 6: Prepare Bun Bo Hue
Prepare fragrant herb: Cut hot mint, spring onion, coriander, and thin slices of onion.
Slice up slices of meat.
Dip rice noodles into boil water quickly and put them into a bowl; add beef shank, brisket, and meat pie (if any) above and pour broth into.
Plate up together with water spinach, banana flower, bean sprout, mints, lemon, chili… and now enjoy Hue beef noodle soup.
Most of Hue dishes are hot, and the spicy taste is excellent. However, if your family has children, do not put chili into; it depends on adults’ feelings. Chilli should be added when eating.
Enjoy your meal!