Bun bo Hue, a renowned specialty originating from Hue, Vietnam, is acclaimed as one of the 50 most delicious dishes worldwide. To craft a bowl of Bun bo with the distinctive flavor of Hue, you will need to employ a variety of ingredients. Despite appearing intricate, the process is surprisingly straightforward. For a detailed guide on how to prepare Bun bo Hue, follow the recipe shared by FoodVietnamese.com!
Ingredients for making Bun Bo Hue for 4 people
- Pig’s trotter 1 kg
- Beef shank 500 grams
- Thick rice noodles 200 grams
- Beef or pork blood 1 bowl (optional)
- Crab cakes or beef cakes 200 grams (optional)
- Annatto oil 3 tablespoons
- Lemongrass 7 stalks
- Onions 2 pieces
- Garlic 1 clove
- Ginger 1 piece
- Vietnamese fermented shrimp sauce 2 tablespoons
- Spring onions a little
- Bean sprouts a little
- Coriander/basil a little
- Banana flower a little
- Lemon 1 piece
How to Choose Fresh and Delicious Beef
During the process of selecting beef, observing the color of the meat is a crucial factor. Fresh and delicious meat typically has a vibrant red color, avoiding being too dark, while the beef fat should exhibit a light yellow hue to ensure quality. When opting for smaller and tender meat pieces, prioritize them as they often signify freshness and are easier to prepare. Pressing gently on the meat and assessing its elasticity is an important indicator to check for quality.
Another important consideration is avoiding meat with white, small, and easily detachable nodules, as they could be signs of the presence of parasites in the meat. This precaution contributes to ensuring food safety and the well-being of consumers when consuming beef. Restraining from purchasing pre-cut meat is a smart approach since they have a higher likelihood of containing more parasites, posing potential health risks to consumers.
I believe that selecting beef is not merely about acquiring ingredients; it also involves paying attention to safeguarding the health of oneself and one’s family. To ensure food safety, the careful selection of fresh and delicious beef is a crucial step, allowing you to enjoy flavorful and nutritious meals.
How to cook Hue beef noodle soup
1
Prepare pork trotters and beef brisket:
If you prefer more meat, choose the hind shanks; if you like skin and tendons, choose the front shanks. Cut them into circular pieces and wash them thoroughly.
Blanch the pork shanks in boiling water to remove impurities, then rinse them with clean water.
Clean the beef brisket and blanch it separately with half a sliced ginger to enhance the aroma. Simmer over low heat for about 2 hours. Test a piece of brisket with a skewer; if it goes through easily, it’s done. Let the brisket cool, then slice it thinly.
2
Prepare other ingredients:
Blood from beef or pork can be purchased ready-made or you can buy blood and boil it until cooked, then slice it into bite-sized pieces. (Note: Purchase blood from reputable sources to ensure food safety). If you don’t eat blood, you can skip this step.
For crab cakes, mold them into small round balls and drop them into the pot of boiling water with the brisket. When the crab cakes float, they are cooked; remove them and set aside. You can substitute crab cakes with beef balls, pork sausages, or omit them altogether.
Finely chop 4 lemongrass stalks; the remaining lemongrass, cut into segments and crush. Cut one onion in half, and thinly slice the other half.
Clean and finely chop the spring onions, coriander, and mint. Rinse the accompanying vegetables thoroughly and drain excess water.
3Cooking Bun Bo Hue:
Dissolve 2 tablespoons of shrimp paste in 100ml of cold water.
Saute 4 finely chopped lemongrass stalks with 2 tablespoons of cooking oil. Set aside some lemongrass, then add 3 tablespoons of annatto oil. Finely chop 1 onion, 1 bulb of garlic, and 2 chili peppers; add them to the pan and sauté until golden, then turn off the heat.
Place the prepared pork shanks on the stove with low heat, along with half a sliced onion and 3 crushed lemongrass stalks, to create a fragrant and sweet broth, extracting flavors from the bones. (Note: Occasionally skim off the foam from the broth to ensure clarity).
Pour the upper part of the dissolved shrimp paste into the pot, discarding the sediment. Add 2 tablespoons of sugar, 2 tablespoons of seasoning powder, and 1 tablespoon of salt. Season to taste.
4
Finish:
Blanch the vermicelli in boiling water, drain, and place it in a bowl.
Add sliced brisket, tendon, crab cakes, blood, lemongrass, finely chopped spring onions, and thinly sliced onions. Pour the broth over the ingredients.
Huế-style beef vermicelli is best enjoyed with bean sprouts, banana blossoms, mint leaves, and grilled chili. It’s absolutely delicious!
5
Enjoyment:
There’s nothing better than enjoying a delicious and flavorful bowl of Huế-style beef vermicelli with the whole family on a cool or chilly morning.
The fragrant sweetness of the broth, the rich tenderness of the tendon, the crispy and tender brisket, the aromatic crab cakes, along with a hint of spiciness from the chili and tanginess from the lime. Just thinking about it makes me crave a bowl of Huế-style beef vermicelli right away.
History and Origin
- Bun Bo Hue: A Rich Heritage
Originating from the city of Hue in Central Vietnam, Bun Bo Hue is a beloved traditional dish. Its name translates to “Hue beef noodle soup.” This culinary creation combines influences from both Vietnamese and Chinese cooking and has been enjoyed for generations.
- Pho vs. Bun Bo Hue: A Tasteful Comparison
Often compared to Pho, Bun Bo Hue distinguishes itself with its distinctive spicy broth. While Pho predominantly features beef or chicken broth, Bun Bo Hue derives its depth of flavor from a combination of beef and pork bones. The use of shrimp paste and a unique blend of spices further elevates the taste profile.
Nutritional Value
- Protein Powerhouse: Abundant beef and pork, a rich source of protein.
- Collagen Symphony: Meat and bone broth is a natural source of collagen, beneficial for skin, hair, and joint health.
- Herbal Haven: Herbs and vegetables provide a diverse range of vitamins, minerals, and antioxidants.
In conclusion, crafting a bowl of Bun bo Hue is not only a culinary adventure but also an art that combines flavors, aromas, and traditions. With a preparation time of 10 minutes and a cooking time of 2 hours and 30 minutes, the end result is a delightful dish ready in 2 hours and 40 minutes. This renowned specialty from Hue, Vietnam, has rightfully earned its place among the 50 most delicious dishes globally.
From the careful selection of fresh and delicious beef to the meticulous preparation of each ingredient, the process may seem intricate, but the detailed guide provided by FoodVietnamese.com makes it surprisingly straightforward.
