Bún Bò Huế – Spicy Vietnamese Pork & Beef Noodle Soup
A delicious and rich Vietnamese soup full of aromatics pork flavor, meat and spices with a refreshing mix of fresh and light vegetables with a hint of lemon.
Ingredients
INGREDIENTS
BROTH BASE AND Seasoning
- water, I used an 8-quart pot and added water to cover the meat.
- 24 oz chicken broth
- 12 stalks of lemon
- grass leaves, tops and roots removed. crushed
- 2 Yellow onions, large The halving process is then taken out of the soup when the broth has been cooked to perfection.
- 3 tablespoons salt
- 2 tablespoons sugar
- 2 1 tbsp of shrimp paste
- 3-4 Tbsp fish sauce
- 2 TSP MSG (monosodium glutamate) if you don't have oxtail, you can add 4 teaspoons
AROMATICS and COLORING
HERBS and VEG
- mint
- Basil
- Bean sprouts
- birds eye jalapeno or chile
- limes cut into slices
STATE (SPICY CHILE CONDIMENT)
- 20 g dried Thai chile crushed
- 1/2 1 neutral cooking oil
- 80 g shallot, or white onion chopped
- 40 grams minced garlic
- 30 g lemongrass chopped
- 2 tbsp Korean chile powder (gochugaru)
- 1 Tbsp fish sauce
- 1 Tbsp sugar
- 2/3 1 tsp salt
- 1/2 tsp MSG (monosodium glutamate)
Instructions
BROTH
- Get the meat cleaned: Put all of the meat into a pot with enough water to cover it. Bring it to boiling. Rinse and drain thoroughly under water that is running. Add the broth, the meat as well as lemongrass and onions into the pot and cover with water until it fills to the top. Bring the pot to a boil and then reduce the heat to medium to keep it at a low simmer. Include the seasoning.
- Keep it simmering and regularly examine the meats to ensure they are cooked and then remove them when they are cooked. It is recommended that the pork be cooked within an hour. the beef could take between 3 and 4 hours.
- Once all the meat has been removed, allow it to cool before cutting it into pieces. Adjust the seasoning, as needed. Add water into the pot of broth If needed.
- Color the aromas and before adding them to the pot.
- Cook noodles in accordance with the instructions on the package.
- Set up your bowl, and serve it with fresh veggies and herbs on a platter.
AROMATICS AND RED COLORING
- Sauté seeds in oil over moderate heat until the seeds lose their bright red color. take out the seeds. Add garlic and shallots, sautéing until the garlic is brown.
- All of this is added to the broth pot to give it the color.
PORK BLOOD (HUYET / TIET)
- The easiest way to prepare is buy it prepared and boil to get it warm. If you are using the uncooked type, like the one we used for this dish, chop it into 1inch cubes and boil for 30 to 45 minutes.
FLOWER BANANA
- Make a bowl with about two cups of water together in with juice from one lemon.
- Cut the flower into thin slices and add to the mixture. Allow to sit for around 30 minutes. Do not add tiny frosts (that appear like miniature bananas) and then removing them when you come across them. They are bitter!
STATE (SPICY CHILE CONDIMENT)
- Take the dried Thai chillies, then soak them in hot water that the chillies are covered for about 20 minutes. Rinse the water.
- All the ingredients for the sate into an oven on medium heat . Stir continuously until get brown, then cook and reduce slightly the chile paste by around 30-40 minutes. If, at any time, it gets too dry you can increase the amount of oil you use, as much as 50 percent of the amount you began with. Taste and then re-season by adding salt or sugar depending on your preferences. Take a look at the picture to show what the finished product will appear.
- Cool and then transfer into a sealed container to be stored in the refrigerator . It is possible to add 2 teaspoons of the recipe to your soup pot to give it the added color and flavor or allow each person to add their bowls and spice it up you like!
Notes
Recipe added for sate (spicy chili condiment) Calories Note The calories of the bowl could be less by 200-250kcal because the sate or chilli sauce is usually not utilized in just the one bowl of soup.