Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup)
ID: 9d9972ad...
Bún Bò Huế is a deeply flavorful, spicy Vietnamese noodle soup originating from the imperial city of Huế. It features a rich beef and pork bone broth infused with lemongrass and shrimp paste, served with thick rice vermicelli, tender beef shank, pork hocks, and savory crab meatballs.
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🍳 Cooking Flow
Make the lemongrass chili sate and prepare the red annatto oil. → Parboil and rinse the beef bones, pork hocks, and beef shank. → Simmer the meats and bones with lemongrass, onion, rock sugar, and salt, transferring cooked meats to an ice bath. → Flavor the broth with clear shrimp paste liquid, fresh lemongrass, and sate paste. → Prepare the crab meatballs, cook them in the broth, and assemble the bowls with vermicelli and fresh garnishes.
Cooking Steps
Brief Cooking Order
Make the lemongrass chili sate and prepare the red annatto oil. → Parboil and rinse the beef bones, pork hocks, and beef shank. → Simmer the meats and bones with lemongrass, onion, rock sugar, and salt, transferring cooked meats to an ice bath. → Flavor the broth with clear shrimp paste liquid, fresh lemongrass, and sate paste. → Prepare the crab meatballs, cook them in the broth, and assemble the bowls with vermicelli and fresh garnishes.
Introduction
Bún Bò Huế is a deeply flavorful, spicy Vietnamese noodle soup originating from the imperial city of Huế. It features a rich beef and pork bone broth infused with lemongrass and shrimp paste, served with thick rice vermicelli, tender beef shank, pork hocks, and savory crab meatballs.
Step 1
Prepare the Sate chili paste by combining chili flakes, water, fish sauce, and sugar. Make annatto oil by heating annatto seeds in vegetable oil for 30 seconds, straining them out, and sauteing minced lemongrass, shallots, and garlic in the colored oil. Simmer with the chili mixture for 2 minutes.
Step 2
Parboil the beef bones in a pot with salt and vinegar for 5 minutes, then rinse thoroughly. Parboil the pork hocks in a separate pot with salt and vinegar for 3-5 minutes, then rinse well.
Step 3
Combine the parboiled beef bones, pork hocks, and beef shank in a large pot with 5 liters of water. Add the peeled onion, 4 stalks of bruised lemongrass, rock sugar, and salt. Bring to a boil, then lower the heat and simmer.
Step 4
After 45 minutes of simmering, remove the tender pork hocks and beef shank, placing them in an ice water bath to tighten the skin. Continue simmering the bones for another 1-2 hours.
Step 5
Dissolve 1 tbsp of Vietnamese shrimp paste in 200 ml of room temperature water. Let it settle for 30 minutes, then pour only the clear top liquid into the simmering broth.
Ingredients List
Important Notes
Parboiling beef bones and pork hocks in separate pots preserves the distinct flavor profiles of each meat.
An ice bath is highly recommended for the pork hocks to prevent them from becoming mushy and to keep the skin crunchy.
To achieve the signature springy texture of Vietnamese meatballs, keeping the paste cold and whipping it against the bowl is a crucial step.
Ensure the shrimp paste mixture settles completely and only use the clear liquid to avoid making the broth gritty.
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