Spicy Vietnamese beef noodle soup with lemongrass – A delicious dish for cold days
In the life off Vietnamese cuisine, spicy Hue style beef noodle soup with lemongrass (bun bo Hue) is the favorite dish of many people, including international tourists. In Hue, this food is simply called “bun bo” and only after it becomes more and more popular nationwide, does it has the name of “bun bo Hue” (It means that the dish’s origin is from Hue).
Spicy Vietnamese beef noodle soup is listed into 50 world’s most delicious dishes. To have a flavorful bowl of “bun bo Hue”, it requires a lot of ingredients so at first, it seems to be very difficult to make but it is not. It will be great if you cook this dish by yourself for your family to enjoy on holidays or weeknds. In this article, we will share spicy Vietnamese beef noodle soup recipe for all of you to make it at home. Let’s cook!
Beef shank: 600 grams
Beef brisket: 600 grams
Beef tendon: 400 grams
Pork trotter: 800 grams
Pork bones: 1kg
Hue shrimp sauce: 3 ladles
Condiments: lemongrass, ginger, shallot, garlic
Herbs: mint, cilantro, basil
Bean sprouts, lemon wedges
Spices: salt, seasoning powder, chilli, shilli sauce, black pepper
How to make
Wash all condiments, herbs, bean sprouts. Next, drain herbs and bean sprouts well in two mesh sieves. Mince ginger, shallot and garlic. Cut lemongrass lengthwise in 3- 5cm.
Rinse pork trotter and bones. Remove the meat from the pork trotter. Use yarn to tighten the meat roll
Wash beef shank, brisket and tendon. Afterthat, roll beef brisket and tighten it by yarn. You wil do the same thing with beef shank.
Put a large sauce in the gas stove. Pour the water into the sauce and bring to a boil. Then, submerge Pork trotter and bones, beef shank, brisket and tendon.
Chop the beef tendon
Put water and 3 ladles of Hue shrimp sauce into a bowl and use chopsticks to stir well the mixture.
Step 3: Marinate the beef and pork
Marinate all kinds of meat with 1 teaspoon of salt, 1 teaspoon of shrimp sauce mixture, ½ teaspoon of seasoning powder, 2 teaspoons of sugar, 2 teaspoons of minced shallot, 2 teaspoons of minced garlic and 2 teaspoons of minced lemongrass.
Step 4: Simmer the beef and pork bones
Put 3 lemongrasses and ½ minced ginger in the bottom of the pressure cooker. Add pork bones and trotter and then, pour the water over the surface. Cover with the lid and turn the heat to high. When boiling, turn to the low and let it boil for 5 – 7 minutes. After turning off, let the cooker fully release steam and then, open the lid. Transfer the pork trotter to a large bowl of cold water to give it a firmer texture.
Continue to put 3 lemongrasses and ½ minced ginger in the bottom of the pressure cooker. Add beef shank, brisket and tendon into the cooker and then, pour the water over the surface. Cover with the lid and bring it to a boil. Next, turn it to low and let it boil for more 20 minutes and then, turn off. Let the cooker fully release steam and then, open the lid. Transfer the beef to a large bowl of cold water to give it a firmer texture.
If you want to make the beef tendon softer, you can cook it with the broth.
Note: You have to separate cook the beef and the pork to avoid making the pork too soft as the beef is often tougher.
Step 5: Making broth for spicy Vietnamese beef soup
Mix the simmer water of beef and pork into a large pot. Add cold water if needed
Bring to a boil and taste the broth for: 2 teaspoons of salt, 2 teaspoons of sugar, 2 teaspoons of seasoning powder, 3 teaspoons of diluted shrimp sauce.
Pour the cooking oil into the pan and stir fry 1,5 teaspoons of minced lemongrass, 1 teaspoon of minced garlic. After 2 minutes, add the broth to create the color for spicy beef noodle soup
If you like spicy, in the step of marinating, and the last step, you can add chilli sauce or chilli into the pot of broth.
Step 6: Decoration
Finely chop spring onion, cilantro, mint and basil
Slice the pork trotter
Submerge rice vermicelli in the hot water and put in the bowl. Add the beef and pork and then, sprinkle a little finely chopped spring onion, cilantro, mint and basil on the top. Eat with bean sprouts, chilli and lemon wedges.
Wish you success of making this dish!