VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE)
Have you tried Central Vietnam's spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin.
Provided by Vicky Pham
Categories entree
Time 2h30m
Number Of Ingredients 32
Steps:
- Clean the bones and meat: To a large stockpot, add knuckles, boneless shanks and tendon. Add water to cover and bring the pot to a boil. When the pot reaches a rolling boil and impurities float to the top (about 5-7 minutes after boiling), turn off the heat. Place a colander in the sink and drain the contents of the pot into the colander. Thoroughly rinse bones/meat under cold running water and drain dry. Wrap up boneless pork shank into a tight bundle with twine for easier slicing later.
- Wash the used pot thoroughly and return it to the stove. Transfer parboiled bones/meat to the pot and fill with 5 quarts of water. Smash the lemongrass stalks and tie them with twine. Peel the shallots/onions and slice the ginger into thick coins. All all to the stockpot. Bring the pot to a boil then lower heat to cook on a low simmer, covered, for 2 hours. Occasionally skim the surface of the stock to keep it clear.
- After one hour of cooking, pork knuckles should be done first. Check the knuckles for doneness by piercing it with a chopstick. When chopstick pierces through easily without resistance, knuckles are done. Remove and set aside. After 1-½ hours, beef and pork shanks should be done too. Check for doneness by piercing them with a chopstick. If there is no resistance and water runs clear, shanks are done. Remove and set aside with the knuckles. Beef tendons will cook the longest (about 2 hours). Once done, transfer tendon, shanks, and knuckles to the refrigerator to cool. For quicker cooling, place them in an iced bath. Chilling will firm up the meat and make it easier for slicing. Once chilled, cut knuckles into bite-size pieces if they are too big, and thinly sliced the shanks and tendon. Set everything aside as meaty toppings.
- Remove all remaining solids (onions/shallots, ginger, lemongrass, and pineapple) from the stockpot. Season stock with chicken stock powder, fish sauce, sea salt, rock sugar, and fermented shrimp paste. Add a little at a time to your liking. For the fermented shrimp paste, it's best to whisk it together with a bit of stock water to prevent clumps then pour it into the stockpot.
- Sate sauce: In a small saucepan, heat up vegetable oil on medium-low heat. Add shallots and lemongrass. Pan fry for 10 seconds or until fragrant. Add garlic, your desired amount of chili peppers, and Bun Bo Hue seasoning packet next. Pan fry for 5 seconds then turn off the heat to prevent burning. If you can't find Bún Bò Huế seasoning powder, substitute with paprika or similar red pepper powder. Season with fish sauce and sugar. Add sate sauce to the stock. For those with children or anyone who can't handle spicy food, divide the stock before adding sate sauce, or simply add sate sauce to individual bowls instead.
- Cook the noodles for 20 minutes or until soft (disregard package instructions as I typically find that it's never long enough). Place a colander in the sink and drain noodles into the colander. Rinse with cold water to prevent sticking.
- To assemble, place a handful of noodles into a bowl. Add desired amount of sliced boneless shanks, pork knuckles/hocks, sliced Vietnamese ham (Cha Lua/Gio Lua) and pork blood cubes (if using). Ladle in hot broth. Garnish with sliced green onions and cilantro. Serve with a platter of fresh vegetables and lime/lemon wedges. You can also serve with a small bowl of shrimp paste and sate sauce on the side for further individual customizations.
Nutrition Facts : Calories 1424, Fat 65, SaturatedFat 20, Carbohydrate 148, Fiber 4, Sugar 10, Protein 70, Sodium 2446, Cholesterol 253
SPICY VIETNAMESE BEEF NOODLE SOUP
This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
- Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
- Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
- Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
- Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.9 g, Cholesterol 88.6 mg, Fat 14.5 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 527.9 mg, Sugar 4.4 g
SPICY VIETNAMESE BEEF AND NOODLE SOUP
Steps:
- Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
- Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
- Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
- Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
- *Available at Asian markets and some supermarkets nationwide.
SPICY VIETNAMESE SOUP
This is a quick, easy recipe. Use whatever vegetables you feel like, I use whatever's in the fridge. Good on a cold day.
Provided by Nicazz
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large sauce pan, saute fish sauce, ginger, and garlic, approx 2 minutes.
- Add vegetables, saute until tender.
- Add broth, bring to boil. Reduce heat to low.
- Stir in other ingredients, except hot sauce. Simmer for approx 10 minutes.
- Stir in hot sauce.
- Add noodles if using, cook until soft.
Nutrition Facts : Calories 90.4, Fat 1.8, SaturatedFat 0.5, Sodium 2073.5, Carbohydrate 10.8, Fiber 0.6, Sugar 9.2, Protein 7.5
VIETNAMESE SPICY & SOUR SOUP
This is a recipe that I have had for many years and for the life of me, cannot remember where I got it. But I do remember that it tastes very much like the soup I adored from South Vietnam, a small Kingston, Ontario Vietnamese restaurant. This is one of those foods that is great during the winter or also great when one feels the start of the cold. And by the way, don't skip the coriander leaves as garnish, they really add to the soup!
Provided by Kim A. Heaphy
Categories Clear Soup
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Whisk tamarind with 80 ml water and set aside.
- Dust shrimp with cornstarch. Heat 30 ml/2 tbsp of oil in large frying pan over medium heat and stir-fry shrimp just until pink, 2-3 minutes. Remove from heat and set aside.
- In large saucepan, heat stock and tamarind juice over medium heat. Add celery, pineapple, tomato, okra, ginger, garlic and chilies; bring to a boil. Reduce heat to low; add sprouts. Stir in fish sauce, sugar and salt.
- Heat remaining 15 ml/1 tbsp oil in frying pan and stir-fry shallots until golden, taking care not to burn, about four minutes.
- Add shrimp to soup, stirring to combine. Remove from heat and serve, garnished with shallots and fresh cilantro. Serves 6-8.
- Note: Try to use fresh pineapple, not canned, for this dish. It makes all the difference.
Nutrition Facts : Calories 277.8, Fat 10.6, SaturatedFat 2.1, Cholesterol 102.1, Sodium 1443.5, Carbohydrate 27.4, Fiber 3, Sugar 14.9, Protein 19.6
VIETNAMESE CHICKEN NOODLE SOUP
Make our comforting bowlful of chicken noodle soup with warming Vietnamese spices. This easy 'pho ga' recipe makes an ideal low-fat supper for a crowd
Provided by user Kiljaan
Categories Lunch, Supper
Time 45m
Number Of Ingredients 24
Steps:
- Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
- In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
- Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
- To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.
Nutrition Facts : Calories 442 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
More about "spicy vietnamese soup recipes"
VIETNAMESE SOUR SOUP - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
10 BEST SPICY VIETNAMESE SOUP RECIPES | YUMMLY
From yummly.com
BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES
From thewoksoflife.com
10 MOST POPULAR VIETNAMESE SOUPS - TASTEATLAS
From tasteatlas.com
14 SPICY VIETNAMESE SOUPS, SALADS AND STIR FRY - PALEO …
From paleogrubs.com
BUN BO HUE (SPICY VIETNAMESE BEEF NOODLE SOUP)
From pupswithchopsticks.com
SPICY VIETNAMESE PORK MEATBALL SOUP | AUSTRALIAN PORK
From pork.com.au
BUN BO HUE: THE NOODLE SOUP YOU NEVER KNEW YOU …
From iamafoodblog.com
LOW CARB VIETNAMESE PHO SOUP RECIPE (VIDEO) - A …
From aspicyperspective.com
BúN Bò HUế RECIPE - SPICY VIETNAMESE BEEF & PORK …
From hungryhuy.com
VIETNAMESE SPICY BEEF NOODLE SOUP – VIETGLOBE.ORG
From vietglobe.org
SPICY VIETNAMESE BEEF NOODLE SOUP | RECIPESTY
From recipesty.com
8 VIETNAMESE AND CHINESE NOODLE SOUP RECIPES TO WARM UP TO
From vietworldkitchen.com
SPICY BEEF NOODLE SOUP - VIETNAMESE STYLE - GLEBE KITCHEN
From glebekitchen.com
10 BEST VIETNAMESE FISH SOUP RECIPES | YUMMLY
From yummly.com
VIETNAMESE SPICY BEEF NOODLE SOUP RECIPE - ANNIE'S FOOD BLOG
From anniesfoodblog.com
VIETNAMESE SPICY STOCK - SOUP RECIPES
From delish.com
28 SERIOUSLY SPICY SOUP RECIPES | ALLRECIPES
From allrecipes.com
SPICY VIETNAMESE BEEF NOODLE SOUP (BúN Bò HUế) - BUN BO BAE
From bunbobae.com
TOP 3 FANTASIC VIETNAMESE SOUP RECIPES THAT TRAVELLER ... - HAI …
From haiphongtours.com
BUN BO HUE (SPICY VIETNAMESE BEEF NOODLE SOUP - INSTANT POT)
From siftandsimmer.com
BEST VIETNAMESE-STYLE BEEF SOUP RECIPE - HOW TO MAKE …
From 177milkstreet.com
VIETNAMESE SPICY NOODLE SOUP - COOKING WITH LANE
From cookingwithlane.com
10 ESSENTIAL VIETNAMESE NOODLE SOUPS TO KNOW (BEYOND PHO)
From saveur.com
10 BEST SPICY VIETNAMESE SOUP RECIPES | YUMMLY
From yummly.co.uk
SPICY VIETNAMESE BEEF NOODLE SOUP (BUN BO HUE) RECIPE - SIDECHEF
From sidechef.com
21 EASY VIETNAMESE RECIPES YOU CAN WHIP UP AT HOME
From recipes.net
RECIPE OF QUICK SPICY VIETNAMESE CHICKEN SOUP
From allsouprecipes.netlify.app
SPICY VIETNAMESE BEEF NOODLE SOUP | RESEP.ZONAPINTAR.COM
From resep.zonapintar.com
VIETNAMESE SATE SAUCE - GLEBE KITCHEN
From glebekitchen.com
VIETNAMESE SPICY BEEF NOODLE SOUP - BúN Bò HUế - HELEN’S …
From helenrecipes.com
VIETNAMESE SOUP RECIPES (WITH LOTS OF PHOTOS!) - HUNGRY HUY
From hungryhuy.com
BUN BO HUE - VIETNAM'S SPICY NOODLE SOUP | 2FOODTRIPPERS
From 2foodtrippers.com
BúN Bò HUế VIETNAMESE SPICY BEEF NOODLES SOUP RECIPE & VIDEO ...
From seonkyounglongest.com
SPICY VIETNAMESE BEEF NOODLE SOUP (BúN Bò HUế) | RECIPE
From pinterest.ca
SPICY VIETNAMESE BEEF-NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE SPICY BEEF NOODLE SOUP - YOUTUBE
From youtube.com
SPICY VIETNAMESE BEEF NOODLE SOUP (BUN BO HUE) RECIPE
From recipes.net
SPICY VIETNAMESE CHICKEN NOODLE SOUP - ABOWLOFSUGAR.COM
From abowlofsugar.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