Bun Bo Hue is known as one of the 50 most delicious dishes in the world. To get a delicious bowl of beef noodle soup with Hue specialties, it takes a lot of ingredients, seemingly sophisticated but very easy to make. Get started in the kitchen right away with the recipe below!
Ingredients for Hue Beef Noodle Soup
- Pork leg 1 kg
- Beef encrusted 500 gr
- Large noodle soup 200 gr
- Beef or pork blood 1 bowl
- Crab or beef patties 200 gr
- Cashew color oil 3 tbsp
- Lemongrass 7 plants
- Onion 2 pieces
- Garlic 1 bulb
- Ginger 1 piece
- Fish sauce 2 tablespoons
- Green onion 1 piece
- Bean sprouts 1 piece
- Smell of Chinese / basil 1 little
- Banana flower 1 little
- 1 lemon
How to Choose to Buy Fresh Beef
- To choose good beef, you should observe the color of the meat. Fresh meat is usually bright red, not dark red, and beef fat is light yellow.
- Should choose to buy small and soft pieces of meat, smooth texture and good elasticity when pressed by hand.
- Do not buy pieces of meat that have white, small and easily removable cysts, it is most likely a fluke. You also limit the small pieces of pre-cut meat, because they are very likely to contain flukes.
How to Cook Bun Bo Hue
1. Preliminary Processing of Pork Leg, Encrusted Beef
If you like a lot of meat, choose the hind leg, if you like rough skin and tendons, choose the front leg, cut it into circles, and wash it.
Boil pork leg in boiling water to remove dirt, then rinse with clean water.
Beef, washed, boiled separately with 1/2 sliced ginger until fragrant. Simmer on low heat for about 2 hours, use chopsticks to test the encrusted pieces, if the skewers pass, they are satisfactory. Wait for the meat to cool and cut into thin slices.
2. Prepare Other Ingredients
Cow or pig blood can be bought ready-made or bought boiled, cut into bite-sized pieces. (Note to buy blood at reputable addresses to ensure food safety). If you don’t eat blood, you can skip it.
The crab cakes are molded into small round balls and dropped into the pot of encrusted boiled water, the spring rolls are cooked, you take them out and keep them separate. Crab rolls can be replaced with beef rolls, spring rolls or not for spring rolls.
4 lemongrass trees chopped, the rest cut into pieces, smashed. Divide the onion into 2 parts, one half cut in half, the other thinly sliced.
Scallions, scallions, basil washed and finely chopped. The accompanying vegetables are washed and drained.
3. Hue Beef Noodle Soup
Mix 2 tablespoons of fish sauce with 100 ml of cold water.
Fry 4 minced lemongrass plants with 2 tablespoons of cooking oil, remove the lemongrass, and add 3 tablespoons of cashew oil. Finely chop 1 onion, 1 garlic and 2 chili peppers and then put them in the pan to fry until golden, then turn off the heat.
Pre-prepared pork leg, you put it on the stove to simmer on low heat with 1 onion cut in half and 3 lemongrass trees smashed for a sweet, fragrant broth, out all the substance in the bone. (Note that occasionally skim the pot of broth so that the water is clear).
Take the top part of fish sauce into the pot, remove the residue. Add 2 tablespoons of sugar, 2 tablespoons of seasoning, 1 tablespoon of salt, season to taste.
Add the cup of chili satay made above.
You pour vermicelli through boiling water, drain and pour into a bowl.
Add encrusted meat, pork leg, crab cakes, blood, Chinese flavor, finely chopped scallions, a little thinly sliced onion and then pour the broth.
Hue beef vermicelli served with bean sprouts, banana flowers, basil, and chili is delicious.
In a cool or chilly morning, there’s nothing better than a delicious bowl of Hue beef noodle soup with the whole family.
The sweet and savory taste of water, the greasy taste of spring rolls, the crispy and delicious taste of encrusted meat, fragrant crab cakes with a little spicy of chili and sourness of lemon. Just thinking about it made me feel dizzy and craved a bowl of Hue beef noodle soup.