Yield: 6-8
Bún Bò Huế | Spicy Beef & Pork Noodle Soup
Prep time: 2 H & 30 MCook time: 5 HourTotal time: 7 H & 30 M
Bún bò Huế is a flavorful and spicy Vietnamese noodle soup, distinct for its use of round rice noodles and a rich, aromatic broth. This version uses boneless beef shank, pork shank, and beef tender. A key ingredient is a generous amount of fresh lemongrass, which enhances the aroma and adds a unique numbness akin to Sichuan peppercorns when used in sufficient quantity. The dish also features Sa Tế chili paste and dried spices, contributing to its heat. Contrary to mainstream Western opinion, Bún bò Huế is best enjoyed hot, providing a pleasurable experience as you sweat over the bowl.
Ingredients
Meats
Produce
Pantry
Instructions
Prepare The Meats
- Blanche the meats and beef tendon in a large pot of boiling water with ginger slices and onion scraps to clean.
- Boil for a few minutes, then drain and rinse under cold water to ice shock the meats. (this step tenderizes the meat)
- Discard the poaching liquid and clean the pot.
Start the Broth
- In the cleaned pot, add the filtered and poached meats.
- add the lemongrass stalks, ginger slices, quartered onion, halved shallots, pineapple chunks, and coconut water.
- Pour the chicken stock and add the Bún Bò Huế seasoning (including five spices, and Chinese chili powder).
- Bring the mixture to a simmer.
Simmer the Meats
- Add the blanched meats and tendon back into the pot.
- Simmer gently for about 2.5 hours, or until the meats are tender.
- Remove the meats and tendon from the broth and set them on a roasting rack to cool.
- Strain the broth and discard the solids.
Season the Broth
- Return the strained broth to the pot.
- Season with fermented shrimp paste, fish sauce, Sa Tế, and sugar/salt to taste.
- Adjust the seasoning to your preference, balancing the savory, spicy, and sweet flavors.
Prepare the Garnishes
- Green Cabbage: Thinly slice and place the green cabbage in a serving bowl.
- Banana Flower: Peel away the tough outer layers of the banana flower until you reach the tender, light-colored inner layers. Thinly slice the banana flower and soak the slices in water with lemon or lime juice to prevent browning. Drain before serving.
- Fresh Herbs: Prepare a mix of fresh herbs such as Thai basil, cilantro, and mint. Rinse the herbs thoroughly and set them in a serving bowl.
- Bean Sprouts: Rinse and drain fresh bean sprouts.
- Lime Wedges: Cut limes into wedges for squeezing over the soup.
- Thai Chili: Thinly slice Thai chili peppers for those who prefer extra heat. Place them in a small dish.
- Additional Garnishes: Provide small dishes of additional Sa Tế (Vietnamese chili sauce), Mắm Tôm (Fermented Shrimp Paste), and fish sauce so that diners can adjust the flavor to their liking.
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