How To Make BUN BO HUE - Vietnamese Spicy Beef Noodle Soup | Helen's Recipes

Hi everyone, today I'm cooking one of the most famous Vietnamese dishes, that is the spicy beef noodle soup. It's originated from Huế and therefore it's called Bún Bò Huế. I put the list of ingredients in the description box below. Firstly, we place the beef bones and the pork trotter in a pot filled with water and then boil for 10 minutes. The impurities will rise to the top like this. Then we're gonna dump out the whole pot. Rinse and wash carefully to remove all the impurities. You can also use pork bones, but I prefer using beef bones because it gives the beef noodle soup more beef flavor. Or you can use both. Then place the bones into a large pot and fill with water, about 5 liters. If you use the same pot, make sure you wash the pot as well before putting the bones back. Now smash 5 stalks of lemongrass to release the fragrance. Then tie them up and add to the pot. We're gonna add to the pot 1 peeled onion, a bunch of smashed lemongrass and 1 tablespoon of salt. Bring to boil and cook under medium heat for 1 hour. The onion will help to add flavor to the broth and also help to keep the broth clear. Occasionally skim to remove the foam and maybe some of the fat if you don't like so greasy stock. After 1 hour, we're gonna remove the onion and take out the meat and soak in cold water to avoid it from blackening. Continue to cook the bones for 1-2 more hours if you have time. After cooling down, we're gonna slice the beef and the pork trotters into bite-sized pieces. To make the satay, we're gonna heat 3 tablespoons of vegetable oil in a pan and fry 1 tablespoon of minced lemongrass, 1 tablespoon of minced garlic and 1 tablespoon of red shallot. And take off the heat to prevent the spices from getting burnt. Then add 1 tablespoon of chili powder, 2 tablespoons of sugar and 2 tablespoons of fish sauce. And also 4 tablespoons of the beef broth. Then stir well and bring back to the stove. Simmer for 5 minutes under low heat until it is thickened and smooth. Add 2 thirds of this satay to the large pot and save the rest for serving later. If you can't take Vietnamese shrimp paste, you can skip this step, but actually, to me, this is what makes the Bun Bo Hue more authentic. Dissolve 2 tablespoons of Vietnamese shrimp paste, mắm rốt in 1 cup of water. Leave it 5 minutes to settle the dregs. Then add the upper part to a saucepan filled with half a liter of water. Leave out the dregs at the bottom. Bring the saucepan to boil and remove the foam. Then take off the heat and leave for 15 minutes. The dregs will be settled again. Then we can extract the clear broth and add to the stock pot. Discard the dregs at the bottom. I normally add 2 more cubes of Bun Bo Hue seasoning to the pot to enrich the flavor, but if you don't have that, it's ok. Finally, season the stock one more time with salt, sugar, chicken stock and fish sauce. So the tough part is done. Next, we cook the noodles following the package instructions. For Bun Bo Hue, we will use the rice vermicelli noodle, the thick round type. For the garnishes, we're gonna slice one onion into real thin slices. Then soak in a bowl of icing cold water. This will help the onion to be more crispy and also reduce the strong onion smell. Then drain well and mix with chopped onion and cilantro. Like many other Vietnamese dishes, we're gonna serve Bun Bo Hue with a garnish platter of fresh greens. The fresh greens platter can include bean sprouts, mint, Vietnamese coriander, banana blossom, lime wedge, split water spinach, etc. I use red cabbage to replace banana blossom today. To assemble, add the meat and the pork trotter on top of the vermicelli. Pour the broth over and garnish with the onion and cilantro. The pork trotter still have bones in it so we actually will bite on the chewy skin. We're gonna serve this with the fresh greens and more satay if you want it more spicy. Mmm, it smells so good. Add more greens to your bowl and what are you still waiting for? Itadakimasu! Bon Appetit! Oh my god, this is so good! Thank you for watching and bye bye! I don't know from whence I come and go I can lend you my wings but you gotta know You gotta let her know you miss her so Oh but my girl, she's got none