Bun bo Hue spicy beef noodle soup
Bun bo Hue is a Vietnamese soup that originates from the city of Hue, which is located in the central region of Vietnam. This soup is well-known for its spicy and aromatic broth, which is made from a combination of lemongrass, chili, shrimp paste, and various other fragrant spices. The noodle soup is usually served with thin slices of marinated beef, pork, and tender chunks of oxtail.
Bun bo Hue is a popular dish in Vietnam, and the recipe for this soup has been passed down through generations of families. Although this soup is similar to other Vietnamese soups, such as pho, bun bo Hue has a distinct flavor and is more complex in taste. The broth has a reddish color due to the addition of annatto seeds, which also impart a slightly sweet taste to the soup.
The key to a good bowl of bun bo Hue is in the broth. The broth is the foundation of the soup, and it requires a lot of spices and aromatics to make it flavorful. The soup is also known for its spiciness, but the level of heat can be adjusted according to your preference. The broth is typically cooked for several hours, which allows all the flavors to meld together and develop a rich, robust flavor that is distinct to this soup.
Another important element of this noodle soup is the protein. The traditional proteins used in bun bo Hue are beef and pork, which are marinated and grilled before being added to the soup. However, some variations of the dish use chicken or seafood, depending on the region and availability of ingredients. The proteins are added to the soup just before serving, and they lend a meaty flavor and texture to the soup.
In addition to the broth and protein, the noodles used in bun bo Hue are also a crucial component of the dish. The noodles used are round and thick, which are known as bun bo Hue noodles. These noodles are made from rice flour and have a chewy texture that pairs well with the broth and protein.
To garnish the soup, herbs and vegetables are added, such as bean sprouts, lime wedges, sliced banana flowers, and basil leaves. These garnishes add freshness and a pop of color to the soup, and they make it more nutritious and filling.
Overall, bun bo Hue is a hearty and flavorful Vietnamese soup that is perfect for cooler weather or when you crave a spicy and aromatic dish. Making this soup from scratch can be time-consuming, but the end result is worth the effort. Once you try this delicious soup, you’ll understand why it’s a beloved dish in Vietnam and around the world.
Ingredients:
- 1 lb. beef shank, sliced thinly
- 1 lb. pork neck bones
- 1 lb. pork hocks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp. ginger, minced
- 1 tbsp. paprika
- 1 tbsp. chili flakes (or more if preferred)
- 2 tbsp. fish sauce
- 2 tbsp. sugar
- 1 tbsp. oil
- 6-8 cups water
- Salt and pepper to taste
- 1 package of thick vermicelli noodles
- Lime wedges
- Sliced hot peppers
- Bean sprouts
- Cilantro leaves
- Scallions, chopped
- Thai basil leaves
Instructions:
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In a large pot or Dutch oven, heat the oil and sauté the onions and garlic until fragrant. Add in the ginger, paprika, and chili flakes and cook for about 1-2 minutes.
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Add in the beef shank, pork bones, pork hocks, fish sauce, sugar, salt, and pepper. Pour enough water to cover the meat and bring to a boil.
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Reduce the heat and let it simmer for about 3-4 hours or until the meat is tender and falls off the bone.
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Once the meat is done, remove the bones and shred the meat. Set it aside.
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Cook the vermicelli noodles according to the package instructions.
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To assemble the noodle bowl, place some noodles, shredded meat, bean sprouts, cilantro, scallions, and Thai basil leaves in a bowl.
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Ladle the hot broth into the bowl.
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Squeeze some lime juice and add sliced hot peppers to the bowl if preferred. Mix all ingredients well and enjoy!
The result should be a savory and spicy beef noodle soup with a refreshing taste of herbs and citrus – perfect for a cold day or just when you crave something soupy and zesty.