VIETNAMESE HUE NOODLE SOUP - BUN BO HUE
My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!
Provided by PalatablePastime
Categories Ham
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
HUE NOODLE SOUP
Provided by Mai Pham
Categories Soup/Stew Beef Pasta Breakfast Sauté Lunch Fall Winter Lemongrass Simmer Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
- Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
- Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
- Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
- *Available at Asian markets.
BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)
This spicy and slightly sweet soup hails from the city of Hue located in central Vietnam, which has long been associated with cuisine fit for the former royal court. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm.
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve.
- Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay.
- Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass.
- Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind.
- For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth.
- Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary.
- Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
- Serve with the reserved satay and suggested garnishes on the side.
SHORTCUT BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)
The authentic version of this noodle soup has an imperial history and originates from the town of Hue located in central Vietnam. Its base is an intense and time-consuming broth made with beef and pork. We've shaved off considerable time and consolidated ingredients so that you can enjoy this fragrant lemongrass soup in under an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the tops off the lemongrass stalks, about 6 inches from the base. Bruise the tops with something heavy, like a meat mallet, and reserve for the broth. Peel off 2 or 3 of the woody outer layers from the base stalks until you reach the smoother, more tender core. Roughly chop the stalks and put in a food processor along with the garlic and shallots. Pulse about 20 times until everything is finely chopped, but not a paste.
- Heat the vegetable oil over medium heat in a large saucepan. Add the chopped lemongrass mixture and cook until soft and starting to brown, about 6 minutes. Add the crushed red pepper and stir for 1 minute. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Cook, stirring occasionally, until the mixture has thickened slightly, a spoon dragged across the pan leaves a trail and the oil is starting to separate from the solids. Remove all but 2 tablespoons of the lemongrass mixture from the pan and reserve.
- Add the beef broth, 4 cups of water, and the bruised lemongrass tops to the saucepan. Bring to a boil and reduce to a simmer. Cook until it tastes like lemongrass, 15 to 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Turn off the heat and add the vermicelli noodles. Cook, stirring periodically, until tender, 6 to 8 minutes. Drain very well and divide among 4 large soup bowls.
- Add the remaining tablespoon fish sauce, 1/2 teaspoon sugar and 3/4 teaspoon salt to the beef broth. Remove the lemongrass tops. Add the steak slices and gently simmer until no longer pink, about 2 minutes.
- Top each bowl with slices of cooked beef, the white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
- Serve with the reserved lemongrass-chile mixture and suggested garnishes on the side.
BUN BO HUE (SPICY HUE STYLE NOODLE SOUP WITH LEMONGRASS)
My parents are from Hue. Although growing up in Sai Gon, I am a big fan of this noodle soup. Cooking and eating bring me back memories of the old time
Provided by guppymo
Categories One Dish Meal
Time 3h20m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
- Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.
Nutrition Facts : Calories 351.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 23.8, Sodium 1017.4, Carbohydrate 66.4, Fiber 2, Sugar 1.8, Protein 11.3
More about "hue noodle soup recipes"
DELICIOUS TRADITIONAL VIETNAMESE HUE BEEF NOODLE SOUP …
From cuisineandtravel.com
5/5 (20)Total Time 45 minsCategory Breakfast, Main CourseCalories 767 per serving
- You baked 150gr onions, 10gr ginger, 25gr shallots until it smelled. Then parboil 500gr Pork Shoulder – Arm and 300gr Beef shank to discard all the dirt and then wash with clean water.
- After preparing all the ingredients, put all onions, shallots, ginger, beef shank, and pork shoulder-arm into the pot with 2.5 liters of water. Add 60gr pineapple and some chilies before turning on the heat. The initial simmer of bone with cold water helps clear the broth. You simmer with medium heat for about 2 hours. Then you immediately pick pork and beef corn into an ice water bowl to be firmed.
- Sate is the highlight of a delicious bowl of beef noodle soup, just fries 15gr minced lemongrass, 15gr minced red onion, 15gr minced garlic, 10gr minced chili, and 50ml cashew oil then you’ll have your attracted sate cup.
- To have true Hue beef noodle, you must not ignore Hue shrimp paste, you mixed 50gr of shrimp paste with 150ml of water, just mix cold water, not boiling water. Stir to dissolve, filter over the sieve and then slowly pour into the pot of broth, try little by little to avoid the broth to be over salty. Add 60gr of rock sugar, 10gr of seasonings, and just-made sate into the pot, then you finished the beef noodle soup pot.
HUE BEEF NOODLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
4/5 (1)Estimated Reading Time 1 minServings 4
- Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
- Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
- Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
- Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
BUN BO HUE - VIETNAM'S SPICY NOODLE SOUP | 2FOODTRIPPERS
From 2foodtrippers.com
VIETNAMESE BUN BO HUE SOUP RECIPE - GIAVIVIETAN.COM
From giavivietan.com
HUE STYLE SPICY TURKEY VERMICELLI NOODLE SOUP RECIPE
From iamafoodblog.com
BÚN BÒ HUẾ - VIETNAMESE SPICY BEEF NOODLE SOUP IN HUE STYLE …
From huecookingclass.com
BUN BO HUE (SPICY VIETNAMESE BEEF NOODLE SOUP)
From pupswithchopsticks.com
BúN Bò HUế RECIPE – SPICY BEEF & PORK NOODLE SOUP
From hungryhuy.com
BEST BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP) …
From foodnetwork.ca
VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE) - VICKY PHAM
From vickypham.com
SPICY HUE BEEF NOODLE SOUP - GUSTO TV
From gustotv.com
THE SECRET OF COOKING HUE BEEF NOODLE SOUP WITH DELICIOUS HUE …
From pho9co.com
BUN BO HUE: THE NOODLE SOUP YOU NEVER KNEW YOU LOVED
From iamafoodblog.com
HOW TO MAKE BUN BO HUE - VIETNAMESE SPICY BEEF NOODLE SOUP
From youtube.com
SPICY VIETNAMESE BEEF NOODLE SOUP (BúN Bò HUế) - BUN BO BAE
From bunbobae.com
MORNING HUE SOUP | RICARDO
From ricardocuisine.com
DELICIOUS TRADITIONAL VIETNAMESE HUE BEEF NOODLE SOUP …
From vietglobe.org
HUE BEEF NOODLE - THE TYPICAL CULINARY ART OF HUE, VIETNAM
From vietnamdiscovery.com
SIMPLE BUN BO HUE - VIETNAMESE SPICY NOODLE SOUP - COOKING …
From cookingwithlane.com
BUN BO HUE RECIPE - HOW TO COOK BEEF NOODLE SOUP EASILY
From vietnamdrive.com
HU TIEU NOODLE SOUP DEEP DIVE BONUS AND A RECIPE
From vietworldkitchen.com
VIETNAMESE SPICY BEEF NOODLE SOUP - BúN Bò HUế - HELEN’S …
From helenrecipes.com
BUN BO HUE – VIETNAMESE BEEF NOODLE SOUP IN HUE STYLE
From culinaryvietnam.com
HUE BEEF NOODLE SOUP (BUN BO HUE) | VIETNAMESE RECIPES | SBS FOOD
From sbs.com.au
HUE-STYLE SPICY BEEF NOODLE SOUP - BúN Bò HUế - HELEN’S RECIPES ...
From helenrecipes.com
SIX STEPS OF BUN BO HUE RECIPE MAKE A YUMMY NOODLE SOUP.
From runcooking.com
SPICY HUE BEEF NOODLE SOUP RECIPE : SBS FOOD
From sbs.com.au
BúN Bò HUế - VIETNAMESE SPICY BEEF NOODLE SOUP
From takestwoeggs.com
AUTHENTIC BUN BO HUE RECIPE - SPICY BEEF NOODLE SOUP
From cookmorphosis.com
BUN BO HUE RECIPE – VIETNAMESE SPICY VIETNAMESE BEEF NOODLE SOUP
From yummyvietnam.net
SPICY VIETNAMESE BEEF NOODLE SOUP (BUN BO HUE) - COOKING …
From cooking-therapy.com
BUN BO HUE (SPICY VIETNAMESE BEEF NOODLE SOUP - INSTANT POT)
From siftandsimmer.com
BUN BO HUE CHAY (VEGETARIAN SPICY NOODLE SOUP) | WOK AND KIN
From wokandkin.com
SPICY BEEF SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
HUE NOODLE SOUP WITH BEEF ON BAKESPACE.COM
From bakespace.com
THE VIETNAMESE NOODLE SOUP YOU'LL LOVE AS MUCH AS PHO | BUN BO …
From youtube.com
HUE NOODLE SOUP - A DELICIOUS VIETNAMESE FOOD - SCOOTER SAIGON …
From scootersaigontour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love