Bún Bò Huế (Spicy Beef Noodle Soup)
A popular Vietnamese soup containing rice vermicelli and beef in a spicy, lemongrass-infused broth.
Contains common allergens
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Instructions
- 1
Clean Bones and Meats: Parboil the beef bones, beef shank, and pork knuckles for 10 minutes. Drain, rinse everything thoroughly, and clean the pot.
- 2
Simmer Broth: Return the bones and meats to the pot with 6 quarts of water. Add 4 bruised lemongrass stalks and 1 tbsp salt. Simmer gently. Remove the pork knuckles after 1.5 hours and the beef shank after 2 hours (when tender). Let meats cool, then slice thinly. Continue simmering the bones for another 2 hours.
- 3
Prepare Shrimp Paste: Dissolve the shrimp paste in 1 cup of cold water. Let it sit so impurities settle, then carefully pour only the clear liquid into the simmering broth.
- 4
Make Saté Chili Oil: Heat annatto oil in a pan. Sauté minced garlic, shallots, and the remaining finely minced lemongrass until fragrant. Add chili flakes. Stir this flavorful, bright red oil mixture directly into the broth.
- 5
Season Broth: Season the finished broth with fish sauce and a pinch of sugar until it is robust, spicy, and savory.
- 6
Assemble: Blanch the thick rice noodles. Place noodles in a bowl, top with sliced beef shank, pork knuckle, and Vietnamese sausage (chả lụa). Pour the boiling, fiery red broth over the top and serve with shredded banana blossom and cabbage.
Plan it in Listahan
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