Bun Bo Hue, a fiery and flavorful beef noodle soup, is a culinary masterpiece hailing from the central region of Vietnam. Its rich, intensely aromatic broth is the star, a complex blend of lemongrass, shrimp paste, and chili creating a symphony of sweet, savory, and spicy notes. Tender slices of beef, alongside chewy rice noodles and an array of fresh herbs, complete this vibrant and satisfying bowl. This iconic Vietnamese dish is more than just a meal; it’s an experience, a testament to the country's rich culinary heritage. It’s a dish demanding patience and attention to detail, but the reward is well worth the effort.
Beyond its captivating flavors, Bun Bo Hue possesses a unique texture – a balance of soft noodles, tender beef, and crunchy elements. This recipe meticulously guides you through each step, from crafting the complex broth to assembling the perfect bowl. Ready to embark on a culinary journey to Hue? Let's dive into the step-by-step instructions to create your own authentic Bun Bo Hue.
Tools Needed
- Pot
- Pan
Ingredients
- Noodles
- Lemongrass stems
- Beef shank
- Pork hocks
- Sugar: 1 tablespoon
- Mushroom seasoning or chicken seasoning: 1 tablespoon
- Rock sugar: 1.5 tablespoons
- Shallots
- Oil: 1 1/3 cup
- Red chili powder: 1 tablespoon
- Shrimp paste: 2 tablespoons
- Cold water: 2 cups
- Chopped shallots: 2 1/3 cup
- Fish sauce: 1 cup
- Black pepper: 1 tablespoon
- Fresh beef
- Cooked shallots oil or olive oil: 2 tablespoons
- Boiled pork blood
- Salt
Step-by-Step Instructions
Step 1. Prepare the Broth
- In a pot of boiling water, add lemongrass stems. Blanch beef shank for a couple of minutes.
- Cook beef shank in 9 quarts of boiling water.
- Blanch pork hocks for a couple of minutes and then cook along with the beef shank.
- Add sugar, mushroom or chicken seasoning, and rock sugar to the broth.
- Smash and cut lemongrass stems. Drop the tips into the broth.
- In a hot pan, grill lemongrass and shallots with oil. Fry for 1-2 minutes. Turn off the stove and add red chili powder; stir well.
- Add the lemongrass oil to the beef broth.
- After one hour of cooking, remove the beef shank, let it cool and cover it with plastic wrap.
- Mix shrimp paste with cold water, bring to a boil, then remove from heat and let it settle.
- Once the shrimp paste broth has settled, pour the clear broth into the beef broth pot. Add some beef broth to the remaining shrimp paste broth and bring to a boil. Add fish sauce.
- Add boiled pork blood and cook at low temperature for 5 minutes.
- Cut beef shank into thin slices and add it to the broth along with the pork blood. Stop cooking once you add the sliced beef shank.
- Add the rest of the fish sauce mix to the beef broth before serving. Add salt if needed.
Step 2. Cook the Noodles and Prepare the Beef
- Cook the noodles according to package instructions.
- Cut fresh beef into thin slices and marinate with fish sauce mix and cooked shallots oil.
Step 3. Assemble the Bun Bo Hue
- In a bowl, mix chopped shallots, fish sauce, and black pepper.
- Cut beef shank into thin slices and add it to the broth along with the pork blood. Stop cooking once you add the sliced beef shank.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 70-90g
- Protein: 35-45g
FAQs
1. Can I substitute the beef shanks with other cuts of beef?
Yes, you can use beef brisket, chuck roast, or even sirloin, but bone-in beef shanks provide the richest flavor for the broth. If using other cuts, increase simmering time.
2. Where can I find all the ingredients, especially the lemongrass and shrimp paste?
Asian grocery stores are your best bet for authentic lemongrass and shrimp paste (mắm tôm). Many large supermarkets also carry them in their international food aisles.
Congratulations! You've now mastered the art of making authentic Bun Bo Hue. This flavorful and aromatic soup is a testament to Vietnamese culinary prowess, and a rewarding dish to share with friends and family. Enjoy the fruits of your labor – a steaming bowl of deliciousness awaits!