Vietnamese Hue Noodle Soup Bun Bo Hue Recipes

SHORTCUT BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)

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.

BúN Bò HUE

Steps:

• 1. Make the stock: to ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones and set aside.
• 2. Bring the water to a boil. When it is at a rolling boil, add the oxtails, beef shank, and pork bones. Return the water to a boil and boil for 3 minutes. Drain the bones into a colander and rinse under cold running water. Rinse the pot and return the rinsed oxtails, neck bones, and shanks to the pot. Add the marrowbones and brisket.
• 3. Cut off the pale, fleshy part (the bottom 4 inches) of each lemongrass stalk and discard the leafy tops. Crush the lemongrass with the side of a cleaver or the bottom of a heavy pan and add it to the pot. Add 8 quarts fresh water and bring to a boil over high heat. Lower the heat so the liquid is at a simmer and skim off any scum that rises to the surface.
• 4. After 45 minutes, ready an ice-water bath, then check the brisket for doneness by using the chopstick test: transfer the brisket to a plate and poke it with a chopstick; the juices should run clear. If they do not, return the brisket to the pot and continue cooking, checking again in 10 minutes. When the brisket is done, remove it from the pot (reserving the cooking liquid) and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. When the brisket is completely cool, remove from the water, pat dry, and refrigerate.
• 5. Continue to simmer the stock for another 2 hours, skimming as needed to remove any scum that forms on the surface. Remove from the heat and remove and discard the large solids. Strain through a fine-mesh sieve into a large saucepan. Skim most of the fat from the surface of the stock (leave some, as it gives the stock a better flavor and mouthfeel). Return the stock to a simmer over medium heat.
• 6. In a spice grinder or mortar and pestle, grind the red pepper flakes and annatto seeds into a coarse powder. In a frying pan, heat the oil over medium heat. Add the ground red pepper flakes and annatto seeds and cook, stirring, for 10 seconds. Add the shallots, garlic, lemongrass, and shrimp paste and cook, stirring, for 2 minutes more, until the mixture is aromatic and the shallots are just beginning to soften.
• 7. Add the contents of the frying pan to the simmering stock along with the salt and sugar and simmer for 20 minutes. Taste and adjust the seasoning with salt and sugar.
• 8. To ready the garnishes, arrange the basil, perilla, cabbage, lemon and lime wedges, and onion slices on a platter and place on the table. Thinly slice the brisket against the grain. Divide the cooked noodles among warmed soup bowls, then divide the brisket slices evenly among the bowls, placing them on top of the noodles. Ladle the hot stock over the noodles and beef and serve immediately, accompanied with the platter of garnishes.

VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE)

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.

VIETNAMESE HUE NOODLE SOUP - BUN BO HUE

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.

BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)

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.

HUE NOODLE SOUP

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.