Traveling to Viet Nam, you may heard about many types of noodle, one of those is Bun Bo Hue. You can find it an where in Viet Nam. In fact, it is the special and traditional food in Hue, the apitol of Vietnam during the country’s “dynasty” years, when the country was still ruled by kings and emperors. Although the translated name for Bún Bò Huế is Spicy Beef Noodle Soup, it is not to be confused with Phở the other “beef noodle soup”. In Hue, the local people just call “ Bun Bo”, but in others, it named “ Bun Bo Hue” to remind if it homeland.

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Bun Bo Hue is not just simple as the traditional food, it is a crucial part of “Hue Style”. Although the living standard is not high, the local people usually enrich emotional love. Hue in Vietnamese have slow life. It is habitual to see their deep smile with a litttle bit of upset and worry.
Bun Bo Hue makes visitors feel hungry at the first time because not only it particular red colour but also shrimp taste smell . The sauce refers to questions thank to images such as: why beef is float and pork is sink in the same liquid, why beef is shrink and pork is expand. In Hue, beef is marinated with lemongrass-their own way, it is not five flavor spices like to China or Norh Viet Nam.
Recipe: serve 6
ingredients
Stock

  • 2 pounds oxtail, cut into 2- to 3-inch pieces (ask your butcher to do this)
  • 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this)
  • 2 pounds pork neck bones
  • 2 pounds beef marrowbones, cut into 2- to 3-inch pieces (ask your butcher to do this)
  • 1 pound beef brisket
  • 8 lemongrass stalks

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Soup

  • 1 1/2 teaspoons red pepper flakes
  • 1 teaspoon annatto seeds, ground
  • 1/4 cup plus 2 tablespoons canola oil
  • 1 cup sliced shallots (2 extra-large shallots)
  • 1 teaspoon minced garlic
  • 1/4 cup finely chopped lemongrass
  • 2 teaspoons shrimp paste
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1 (14-ounce) package dried round rice noodles, cooked according to package directions, or 3 pounds fresh rice noodles.

Garnishes

  • Thai basil sprigs
  • Perilla leaves
  • Thinly sliced green or red cabbage
  • Lemon wedges
  • Lime wedges
  • Thinly sliced yellow onion

Procedure

  • Soak in water with 5% salt, wash again by water and wait in 8 to 10 mins for dry.
  • Pig’s feet should be moved hair and wash then cut into pieces about 2 cm, don’ t break the bone because teeth protection.
  • Stir-fried red pepper
  • Break the crab to take the red part out, and take the meat to boil.
  • Crush all the lemongrass and tie together
  • Cut oinon, spring onion, coriander, lemon.
  • Make flower- shaped chilli

Preparation:

  • Make the stock: Pour 3 liters into the pot, you should ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot. After one hours, put beef brisket into pot with a tea spoon salt and a pound Crushed- lemongrass. Wait until the water is boiled again the let’s the fire down and take out the baloon
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Categories: Food Recipes

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