Vietnamese beef and pork knuckle noodle soup or bun bo gio heo  is one of the most tasty noodle food in this lovely country. Fine combination of ingredients make the food famous; the broth is prepared by simmering beef and bones for a long period of time, after that a large range of different spices containing lemon grass and chili are added in. Shrimp paste holds no less importance. Hue people usually add thin slices of beef shank, chunks of boiled oxtail, and pig’s knuckles or pork into the bowl. It can also contain cubes of maroon brown congealed pig blood, which are good for those suffering from high blood pressure. Why dont we try to makeVietnamese beef and pork knuckle noodle soup  by those following steps ?

HOW TO COOK: Bun bo gio heo 

Ingredients (6-8 servings)

For the stock:

1 kg pork/beef bones

1 kg pork knuckles

1 kg beef shrank

6 stalks of lemongrass

2 tbsp mam ruoc (Vietnamese fermented shrimp paste)

1/4 pineapple

3 small onions (one thinly sliced)

spring onion

 

For the pickles:

200g shallots

50g kohlrabi

50g carrots

50g green chili pepper

Peel and dice 200g shallots, kohlrabi, carrot and chili pepper

In a container, add 1 laddle sugar, 2 laddle vinegar, 2 laddle water (122 ratio)

Soak the veggies in the pickling mixture for at least 3 hours.

Dissolve 2tbsp fermented shrimp paste in 300ml cold water and leave for 2 hours

 

In a small pot, boil knuckles & bones for 10 mins

Wash well with cold water to clean all the impurities

Place the bones to a big pot filled with 5 liter water

Add beef shrank and bring to boil again

Add 2 small onions and 1/4 of a pineapple

Smash 6 stalks lemongrass to release the fragrance. Tie them up and add to the pot.

Skim and remove the scum.

Cook on medium heat for 1 hour

Remove the meat and soak in cold water so that it won’t blacken

Extract the clear broth of the fermented shrimp paste mixture. Leave out the dregs

Add to the pot. Discard the dregs

Season to taste with salt, fish sauce and chicken stock

Top up with coloring oil made from frying annatto seeds

Cut beef and pork to bite size pieces

In a serving bowl, add thin round rice noodle and meat

Sprinkle with spring onion and thinly sliced onion

Pour the broth over and serve! Don’t forget your pickles, it will make your own Vietnamese beef and pork knuckle noodle soup  more tasty !

 

Categories: Food Recipes

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