Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup)
ID: 652b383d...
A traditional Vietnamese spicy beef noodle soup originating from the city of Hue. It features a robust, deeply savory broth infused with lemongrass, shrimp paste, and pineapple, served with thick rice noodles, tender beef shank, pork hocks, and a vibrant homemade satay oil.
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🍳 Cooking Flow
Dissolve shrimp paste in boiling water, simmer, and let the sediment settle. → Parboil and rinse all bones and meats, then simmer in a large pot with lemongrass tea bags, daikon, and onions. → Make the satay spicy mix by infusing oil with annatto seeds, then sautéing shallots, garlic, lemongrass, and spices. → Simmer the beef shank and pork hocks separately with pineapple, clear shrimp paste broth, and satay until tender. → Strain the main stock, mix in the seasoned satay broth, and assemble the bowls with noodles, sliced meats, herbs, and hot soup.
Cooking Steps
Brief Cooking Order
Dissolve shrimp paste in boiling water, simmer, and let the sediment settle. → Parboil and rinse all bones and meats, then simmer in a large pot with lemongrass tea bags, daikon, and onions. → Make the satay spicy mix by infusing oil with annatto seeds, then sautéing shallots, garlic, lemongrass, and spices. → Simmer the beef shank and pork hocks separately with pineapple, clear shrimp paste broth, and satay until tender. → Strain the main stock, mix in the seasoned satay broth, and assemble the bowls with noodles, sliced meats, herbs, and hot soup.
Introduction
A traditional Vietnamese spicy beef noodle soup originating from the city of Hue. It features a robust, deeply savory broth infused with lemongrass, shrimp paste, and pineapple, served with thick rice noodles, tender beef shank, pork hocks, and a vibrant homemade satay oil.
Step 1
Prepare the shrimp paste liquid: Place the shrimp paste in a small saucepan, add 2 cups of boiling water, and stir to dissolve. Set on medium-high heat, bring to a boil, skim off foam, simmer for 5-10 minutes, then remove from heat and let it settle.
Step 2
Parboil the meat: Bring a large pot of water to a boil. Add the pork bones, beef bones, sliced pork hocks, and beef shank. Once it boils again, remove the meat and bones, and rinse them well with boiling water to clean.
Step 3
Prepare the lemongrass: Cut the lemongrass stalks short enough to fit inside tea bags. Cut the thick parts in half, crush them with a meat tenderizer, and place them in tea bags along with the garlic cloves.
Step 4
Simmer the stock: Put the parboiled bones in a large stockpot, placing the lemongrass tea bags in between. Add daikon, ham hocks, beef shank, rock sugar, pepper, salt, and the microwaved onions. Cover with water, bring to a boil, then reduce heat to medium-low and skim off foam.
Step 5
Make the satay: Heat oil in a frypan over medium heat. Add the annatto seeds and cook, stirring constantly, for about 2 minutes until the oil turns deep amber. Strain the oil into the chopped shallots and discard the seeds. Return the pan with the colored oil to the stove, add the shallots, and cook until they soften. Add garlic and lemongrass, and sauté until fragrant.
Ingredients List
Important Notes
Parboiling and rinsing the bones and meats thoroughly is critical to achieve a clean, clear broth.
When using shrimp paste, only add the clear poured liquid to the broth. Avoid adding the sandy sediment at the bottom of the pot.
Adding pineapple when cooking the beef shank helps tenderize the meat and infuses a natural sweetness into the broth.
The meats should have a slight chewiness and should not be overcooked until they completely fall apart.
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