Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)
ID: ae9036e8...
A rich, deeply savory, and spicy Vietnamese noodle soup from the city of Huế. This recipe features a complex broth infused with lemongrass, fermented shrimp paste, and annatto-chili oil, served with thick round rice noodles, pork knuckle, tender beef, congealed pig's blood, and fresh herbs.
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🍳 Cooking Flow
Blanch all the beef and pork bones/meats for 20 minutes, then wash thoroughly and clean the pot. → Make the annatto-chili oil and sauté the finely chopped lemongrass, shallots, and garlic to create the aromatic base. → Simmer the blanched bones, whole aromatics, seasonings, and the annatto mixture in water for 3 hours, then pull the meats to slice and continue simmering the bones for an additional 3 hours. → Boil the raw pig's blood block in salted water with ginger and lemongrass for 35 minutes to set, and boil the thick rice noodles for 25 minutes. → Assemble the bowls with noodles, sliced meats, blood cake, piping hot broth, and fresh herbs.
Cooking Steps
Brief Cooking Order
Blanch all the beef and pork bones/meats for 20 minutes, then wash thoroughly and clean the pot. → Make the annatto-chili oil and sauté the finely chopped lemongrass, shallots, and garlic to create the aromatic base. → Simmer the blanched bones, whole aromatics, seasonings, and the annatto mixture in water for 3 hours, then pull the meats to slice and continue simmering the bones for an additional 3 hours. → Boil the raw pig's blood block in salted water with ginger and lemongrass for 35 minutes to set, and boil the thick rice noodles for 25 minutes. → Assemble the bowls with noodles, sliced meats, blood cake, piping hot broth, and fresh herbs.
Introduction
A rich, deeply savory, and spicy Vietnamese noodle soup from the city of Huế. This recipe features a complex broth infused with lemongrass, fermented shrimp paste, and annatto-chili oil, served with thick round rice noodles, pork knuckle, tender beef, congealed pig's blood, and fresh herbs.
Step 1
Place all the beef short ribs, beef bones, pork knuckles, and pork trotters into a large stockpot filled with cold water. Bring to a boil and simmer for 20 minutes to blanch and release impurities.
Step 2
In a small saucepan, heat the peanut oil with the annatto seeds. Simmer on low heat for 5 minutes until the oil turns vibrant red. Add the chili flakes, stir, and immediately turn off the heat. Let it steep for 5 to 10 minutes.
Step 3
Strain the steeped annatto-chili oil through a sieve to remove the annatto seeds and chili flakes, reserving the bright red flavored oil.
Step 4
Pour the strained annatto oil back into a pan over medium heat. Sauté the finely diced lemongrass for 5-6 minutes. Add the diced shallots and cook for 1-2 minutes, then add the chopped garlic and cook the mixture for another 4-5 minutes until highly fragrant.
Step 5
Remove the blanched meats and bones from the stockpot and wash them thoroughly under cold running water. Discard the blanching water, scrub the stockpot clean, and place the washed meats and bones back inside.
Ingredients List
Important Notes
A proper stockpot with a thick bottom base is highly recommended to distribute heat evenly and prevent burning over long simmering hours.
Do not let the broth boil rapidly once the main simmer starts; keeping it at a low simmer with small bubbles prevents the fat from emulsifying and keeps the broth clear.
Rinsing the blanched bones and cleaning the pot thoroughly is essential for achieving a pure, clean-tasting broth with good mouthfeel.
If you cannot find banana flower, it can be omitted, but it provides a unique crunchy texture and mild banana-like flavor to the dish.
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