Spicy Beef Noodle Soup Hue style ( Bun Bo Hue )

Bun Bo Hue is not difficult to make , but it isextremely difficult to make well

Spicy Beef Noodle Soup Hue style ( Bun Bo Hue )

Ingredients:

The broth:

1kg beef bone, cut into 8-10 cm

1,5kg boneless pork leg, from the upper butt portion, cut into 3-4 cm thick

6 stalks lemongrass,bruised, cut into 5-6 cm,

1 piece of ginger, unpeeled, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred until they release their fragrant odors

1 onion, unpeeled, halved and charred until they release their fragrant odors

For noodle assembly:

500gr flank steak

2kg large size, round rice noodle

 

Garnishes:

homemade hot chilli oil sauce(*)- recipe coming soon

200gr vietnamese herbs:Vietnamese Lemon Mint(kinh gioi), culantro (ngo gai), mint, basil…

500gr vietnamese greens: thinly sliced banana bud, splitted waterspinach,

500gr bean sprout

1 onion, thinly sliced

50gr green onion, finely chpped

4 Lime, cut into wedges

4 Red chilies, thinly sliced
For season:

Fish sauce,salt, sugar, MSG to taste

50gr Hue shrimp paste (mam ruoc Hue), dilute the shrimp paste in cup of cold water and set aside

greens and herbs

Method

The broth

In a large stockpot, bring 6 quarts water to a boil. Place bones, pork and flank steak in  stock pot . Bring to a boil and boil vigorously for 5 – 10 minutes drain and rinse pot and bones.

Discard the water in which the meat cooked.  Return bones to pot,add 6 quarts water and bring to a boil. Skim surface of scum and fat.Stir bones at bottom from time to time.

Add 3 more quarts water, bring to a boil again and skim scum.  Lower heat and let simmer.When the broth has been simmering for about  2 ½ -3 hours total.

Tie lemongrass in bunch, put it in stock with gingers, onions .Let infuse until the broth is fragrant, about 30 minutes.

Remove flank steak,pork( when they are tender). When broth is ready, discard bones. Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot .

 Add sugar, MSG,shrimp paste solution, salt, chilli oil sauce (*)to taste and bring to a boil.  Reduce heat to simmer  (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) .Meanwhile, Cut flank steak into thin slices.Get herbs,greens ready.

To serve, in another pot bring water to a boil  Add rice noodles and drain immediately.  Do not overcooks.

 Divide a portion of noodles in serving bowl. Top with beef and pork.Garnish with chopped green scallions,onion, culantro, mint,chilli and ladle the broth over.

Serve immediately with a dish of bean sprout, greens ,lemon wedges. Add in fish sauce, chilli oil if desired.

• Vietnamese Beef noodle soup – Pho Recipe