Bún Bò Huế (Vietnamese Spicy Beef Noodle Soup Recipe)
Winter may be cold, but bún bò Huế (Vietnamese spicy beef noodle soup) recipe will warm you up from the inside out! It is also suitable for summer when you are looking for a great culinary challenge.
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Servings: 5 servings
Calories: 1116kcal
Equipment
- Pressure Cooker
- Pot
- Skillet
- Cutting Board
- Knife
- Slotted Spoon
Ingredients
- 400 grams rice noodles
- 400 grams beef brisket
- 1 kg knuckles
- 150 grams pig blood jelly
- 150 grams beef meatballs
- 200 grams Huế-style pork sausages
- 200 grams Vietnamese cinnamon pork pate
- 3 tablespoons fine shrimp paste
- 6 lemongrass stalks
- 0.25 pineapple
- Ginger
- Shallots
- Onions
- Lime juice
- Olive oil and cashew oil
- Spices: garlic, fresh chili, chili powder, soup powder, white pepper, anise, cardamom, and cinnamon
- Brown sugar and salt
- Herbs and vegetables: laksa leaves, scallion, saw leaves, basil, shredded banana blossom, bean sprouts, etc.
Instructions
- Add pineapple slices, whole onions, shallots, cinnamon, ginger, anise, and cardamon to the baking tray.
- Bake in the oven for 15 minutes.
- Clean the beef brisket, pork knuckles, and pig blood jelly by parboiling them in a mixture of hot water, salt, ginger, and scallion for 3 - 5 minutes with the lid off.
- Skim off the impurities that float to the top. Remove the meats and keep them somewhere cold.
- Finley chop 1 lemongrass stalk, 2 shallots, and 4 garlic cloves. Set them aside to make the sate sauce later.Crush the baked ginger with a meat mallet.
- To a pressure cooker, add the beef brisket, 1 liter of water, half the baked ingredients (but without cinnamon, cardamon, and anise), white pepper, and 3 lemongrass stalks. Set the pressure cooker on stew mode for 20 - 30 minutes.
- To a stock pot, add the pork knuckles, the rest of the baked ingredients, 3.5 liters of water, 3 lemongrass stalks, 1 teaspoon of salt, and one teaspoon of brown sugar. Cook on medium heat for 1 hour 30 minutes to 2 hours. Keep the lid off and occasionally skim off the foam to keep the broth clear.
- Pour one small cup of water into a saucepan and bring to a boil. Add shrimp paste and 2 teaspoons of brown sugar. Stir well. Cook until the mixture bubbles, turn off the heat and let it cool.
- Heat a skillet with olive oil. Saute chopped lemongrass, shallots, and garlic, along with chili powder and cashew oil. Stir constantly until the sauce releases a fragrant smell. Set aside.
- Get the beef brisket, pork knuckles, and other ingredients out of the pots. Set the meats aside to cool down and drain.
- Prepare the broth by pouring the beef stew water, the liquid part of the shrimp paste mixture, and most of the sate sauce into the pot with pork knuckle stew water. Give it a gentle stir.
- Cut the beef, cinnamon pork pate, and pork sausage into thin slices. Finely chop onions, scallion, coriander, laksa leaves, and fresh chiles. Set aside for toppings.
- Dice the pig blood jelly into bite-sized cubes.
- Send the pig blood jelly cubes and beef meatballs into the broth and cook over medium heat for 5 minutes.
- Add brown salt and brown sugar to taste.
- Parboil the noodles in hot water mixed with a little cooking oil (to keep their strands separate) for the best experience.
- In a bowl, arrange slices of cinnamon pork pate, pork sausage, beef, and a pork knuckle on the noodles. Pour the broth, along with the pig blood jelly cubes and beef meatballs, into the bowl.Decorate the dish with chopped aromatics. Serve with fresh greens and sate sauce (if any).
Video
Notes
- Don’t add all the sate sauce to the broth: save some to serve with the finished dish.
- Good broth should be clear and free of impurities/ foam.
Nutrition
Calories: 1116kcal | Carbohydrates: 74g | Protein: 65g | Fat: 67g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 613mg | Potassium: 566mg | Fiber: 2g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 5mg