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Bun Bo Hue (Bún Bò Huế)
Bún bò Huế is a popular Vietnamese
soup noodle
dish. The predominant flavor is of lemongrass. The broth is customarily very
spicy.
Bún bò Huế originated in the old imperial capital of Central
Vietnam, Huế.
The rice noodle used in this soup is different (much thicker) from the one used
in phở.
The noodle is most similar to the Japanese soba
noodle in size and texture. The broth is prepared by cooking beef bones for a
long period of time, as well as a large variety of different spices including lemon
grass and chili. Shrimp
paste is also a very important ingredient.
Bún bò Huế usually includes thin slices of marinated beef
shank, chunks of well-cooked oxtails, and pig's knuckles. It can also include
cubes of congealed pig blood, which has a color between dark brown and maroon,
and a texture resembling Jello.
Bún bò Huế is commonly served with bean sprouts, lime wedges, cilantro
sprigs, and thinly sliced banana blossom. Thinly sliced purple cabbage or
iceberg lettuce are common substitutes when banana blossom is not available.
Purple cabbage most resembles banana blossom in texture, though not in taste. It
is also common for a diner to add a small dollop of shrimp paste directly into
the soup.
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Ingredients :
Serves 6
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6
liters
2
kg
500
g
2
stalks
1
tablespoon
1
tablespoon
2
teaspoons
2
teaspoons
2
tablespoons
1/2
teaspoon
2
500
g
3
1
Garnishing
50
g
2
4
2
tablespoons
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Water
Pork
bones, cleaned
Pork
knuckles or leg, cleaned and deboned
Lemon
grass, 1 bruised and 1 finely chopped
Fine
shrimps paste
Fish
sauce
Salt
Sugar
Annatto
seed oil
Chili
powder
Thai
parsley leave, finely cut
Rice
vermicelli
White
part only, cut into 3-cm lengths
Onion,
peeled and thinly sliced
Bean
sprouts
Limes,
cut into wedges
Red
chilies, 2 finely sliced and 2 pounded
Fish
sauce
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Method
:
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Bring
water to the boil and add pork bones, pork, beef and bruised lemon
grass.
-
As
stock boils, periodically reduce heat to medium and skim off any scum
from surface.
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Simmer
until meats are tender. Remove pork and soak in a bowl of hot water
for 10 minutes until cool.
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Rinse
and slice. Remove and discard pork bones and lemon grass. Remove beef
and slice.
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Stir
shrimp paste, fish sauce, salt and sugar into stock and continue to
simmer.
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Heat
annatto seed oil and add chopped lemon grass and chili powder. Stir
fry for a few minutes then add Thai parsley. Add to stock.
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Blanch
vermicelli and spring onions. Divide equally into 6 serving bowls. Top
with pork, beef spring onion and onion. Pour hot stock over.
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Serve
with bean sprouts, lime wedges and sliced chilies.
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Mix
pounded chilies into fish sauce and serve on the side.
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