Dish name: Bún Bò Huế (Huế-style Beef Noodle Soup)
Cuisine: Vietnamese
Preparation time: 3-4 hours
Yield: Serves 6
Expiration: Best consumed immediately after cooking, but broth can be refrigerated for up to 3 days.
Ingredients:
1 kg beef shank
500g pork knuckles or oxtail
200g Vietnamese ham (gio lua)
4 lemongrass stalks, crushed
2 onions, charred
2 tablespoons shrimp paste
2 tablespoons fish sauce
4 tablespoons annatto seed oil for color
2 tablespoons sugar
1 package Bún Bò Huế spice mix or (5 star anise, 1 cinnamon stick, 3 cloves)
Salt to taste
400g round rice noodles (bún)
Bean sprouts, lime wedges, cilantro, mint, sliced onions, and sliced chili for garnish
Chili oil and fish sauce for serving
Instructions:
Parboil the beef and pork knuckles in boiling water for a few minutes then rinse under cold water. This process removes impurities and will ensure a clear broth.
Fill a large pot with water, add the beef, pork knuckles, lemongrass, and charred onions. Bring it to a boil and then simmer.
In a pan, heat the annatto seeds in oil and then strain to remove the seeds. The oil is used to give the broth its distinctive red color.
Add annatto oil, shrimp paste, fish sauce, and sugar to the broth. Wrap the spice mix in cheesecloth and add it to the pot.
Cook for at least 2-3 hours until the meat is tender. Remove the meats and slice thinly.
Cook the noodles as per the package instructions, rinse in cold water, and drain.
To assemble, place noodles into bowls, add sliced meats and pour the hot broth over. Garnish with bean sprouts, fresh herbs, onions, and chili.
Serve with additional fish sauce, lime wedges, and chili oil on the side.
And for the tips and tricks to perfect your Bún Bò Huế:
Broth Clarification: Periodically skim the foam and fat off the top of the broth to maintain clarity and prevent it from becoming too greasy.
Balancing Flavors: Taste your broth as it simmers and adjust the seasonings to balance the saltiness, sweetness, and umami flavors. Be cautious with the shrimp paste as it is very pungent.
Cut of Meat: Use a combination of beef shank and pork knuckles to provide a variety of textures. The gelatinous quality of the pork knuckles adds depth to the broth.
Spice Mix: If you're using individual spices rather than a premixed package, toast them lightly before adding them to the broth for an enhanced aroma.
Noodles Texture: Do not overcook the noodles; they should be slightly chewy. Rinse thoroughly under cold water to stop the cooking process and prevent sticking.
Garnishes: Offer a generous array of garnishes so each person can customize their bowl to their liking.
Use these tips to enrich the robust flavors and aromatic qualities of your Bún Bò Huế, ensuring a gastronomically delightful experience!
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