SHORTCUT BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)
The authentic version of this noodle soup has an imperial history and originates from the town of Hue located in central Vietnam. Its base is an intense and time-consuming broth made with beef and pork. We've shaved off considerable time and consolidated ingredients so that you can enjoy this fragrant lemongrass soup in under an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the tops off the lemongrass stalks, about 6 inches from the base. Bruise the tops with something heavy, like a meat mallet, and reserve for the broth. Peel off 2 or 3 of the woody outer layers from the base stalks until you reach the smoother, more tender core. Roughly chop the stalks and put in a food processor along with the garlic and shallots. Pulse about 20 times until everything is finely chopped, but not a paste.
- Heat the vegetable oil over medium heat in a large saucepan. Add the chopped lemongrass mixture and cook until soft and starting to brown, about 6 minutes. Add the crushed red pepper and stir for 1 minute. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Cook, stirring occasionally, until the mixture has thickened slightly, a spoon dragged across the pan leaves a trail and the oil is starting to separate from the solids. Remove all but 2 tablespoons of the lemongrass mixture from the pan and reserve.
- Add the beef broth, 4 cups of water, and the bruised lemongrass tops to the saucepan. Bring to a boil and reduce to a simmer. Cook until it tastes like lemongrass, 15 to 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Turn off the heat and add the vermicelli noodles. Cook, stirring periodically, until tender, 6 to 8 minutes. Drain very well and divide among 4 large soup bowls.
- Add the remaining tablespoon fish sauce, 1/2 teaspoon sugar and 3/4 teaspoon salt to the beef broth. Remove the lemongrass tops. Add the steak slices and gently simmer until no longer pink, about 2 minutes.
- Top each bowl with slices of cooked beef, the white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
- Serve with the reserved lemongrass-chile mixture and suggested garnishes on the side.
BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)
This spicy and slightly sweet soup hails from the city of Hue located in central Vietnam, which has long been associated with cuisine fit for the former royal court. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm.
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve.
- Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay.
- Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass.
- Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind.
- For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth.
- Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary.
- Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
- Serve with the reserved satay and suggested garnishes on the side.
VIETNAMESE HUE NOODLE SOUP - BUN BO HUE
My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!
Provided by PalatablePastime
Categories Ham
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
HUE NOODLE SOUP
Provided by Mai Pham
Categories Soup/Stew Beef Pasta Breakfast Sauté Lunch Fall Winter Lemongrass Simmer Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
- Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
- Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
- Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
- *Available at Asian markets.
BUN BO HUE (SPICY HUE STYLE NOODLE SOUP WITH LEMONGRASS)
My parents are from Hue. Although growing up in Sai Gon, I am a big fan of this noodle soup. Cooking and eating bring me back memories of the old time
Provided by guppymo
Categories One Dish Meal
Time 3h20m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Dilute the shrimp paste in 1/4 cup of cold water and set aside for 10 minutes.
- Add nuoc mam, shrimp paste solution, sugar, salt and pepper,sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl,top with some bean sprouts,pork, beef, and some ham hock (if using),and ladle the broth over; add herbs,chili sauce,chilies, and lime juice to taste.
Nutrition Facts : Calories 351.5, Fat 3.7, SaturatedFat 1.2, Cholesterol 23.8, Sodium 1017.4, Carbohydrate 66.4, Fiber 2, Sugar 1.8, Protein 11.3
More about "hue noodle soup food"
HUE BEEF NOODLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
- Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
- Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
- Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
BÚN BÒ HUẾ - VIETNAMESE SPICY BEEF NOODLE SOUP IN …
From huecookingclass.com
HUE BEEF NOODLE SOUP (BUN BO HUE) | VIETNAMESE …
From sbs.com.au
HUE FOOD AND CUISINE - TOP 8 BEST FOODS TO EAT IN HUE
From vina.com
BúN Bò HUế RECIPE – SPICY BEEF & PORK NOODLE SOUP
From hungryhuy.com
BUN BO HUE: THE NOODLE SOUP YOU NEVER KNEW YOU …
From iamafoodblog.com
HUE STYLE SPICY TURKEY VERMICELLI NOODLE SOUP RECIPE
From iamafoodblog.com
BUN BO HUE (VIETNAM) - THE BEST SOUP IN THE WORLD
From vietnamtravel.com
HUE FOOD — 11 TRADITIONAL CAKES & SWEET SOUPS IN HUE …
From livingnomads.com
HU TIEU NOODLE SOUP DEEP DIVE BONUS AND A RECIPE
From vietworldkitchen.com
SPICY VIETNAMESE BEEF NOODLE SOUP (BUN BO HUE) - COOKING …
From cooking-therapy.com
HUE BEEF NOODLE SOUP - HOI AN FOOD TOUR
From hoianfoodtour.com
HUE BEEF NOODLE - THE TYPICAL CULINARY ART OF HUE, VIETNAM
From vietnamdiscovery.com
HUE BEEF NOODLE SOUP - SCOOTER SAIGON TOUR
From scootersaigontour.com
FOOD IN HUE - 23 EXOTIC VIETNAMESE CULTURAL RECIPES
From holidify.com
BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP) - FOOD …
From foodnetwork.ca
HUE-STYLE SPICY BEEF NOODLE SOUP - BúN Bò HUế - HELEN’S RECIPES ...
From helenrecipes.com
BúN Bò HUế - HUE BEEF NOODLE SOUP - STREET FOOD MAN
From streetfoodman.com
MORNING HUE SOUP | RICARDO
From ricardocuisine.com
BUN BO HUE CHAY (VEGETARIAN SPICY NOODLE SOUP) | WOK AND KIN
From wokandkin.com
SIMPLE BUN BO HUE - VIETNAMESE SPICY NOODLE SOUP - COOKING …
From cookingwithlane.com
VIETNAMESE FOOD: HUE BEEF NOODLE SOUP - TIENPHONG NEWS
From tienphongnews.com
HUE STYLE INSTANT RICE NOODLE SOUP - (PACK OF 9) - SIMPLY FOOD
From simply-food.com
PHO VS BUN BO HUE - WHAT'S THE DIFFERENCE? - COOKING WITH LANE
From cookingwithlane.com
BEST FOOD IN HUE: DINE LIKE AN EMPEROR IN VIETNAM'S IMPERIAL CITY …
From vietnamisawesome.com
HUE FOOD GUIDE | 14 DISHES TO TRY IN HUE - AND WHERE TO FIND THEM
From emilyluxton.co.uk
MOVE OVER PHO! BUN BO HUE IS THE VIETNAMESE SOUP YOU
From foodrepublic.com
VIETNAMESE BEEF NOODLE SOUP IN HUE STYLE - VIETNAM FOOD TOUR
From culinaryvietnam.com
BUN BO HUE - VIETNAM'S SPICY NOODLE SOUP | 2FOODTRIPPERS
From 2foodtrippers.com
HUE BEEF VERMICELLI SOUP (BúN Bò HUế) - HUE FOOD TOUR
From huefoodtour.com
DELICIOUS TRADITIONAL VIETNAMESE HUE BEEF NOODLE SOUP RECIPE
From cuisineandtravel.com
HUE BEEF NOODLE SOUP BUN BO, VIETNAMESE FOOD, CUISINE, DISHES
From lotussia.com
SPICY HUE BEEF NOODLE SOUP RECIPE : SBS FOOD
From sbs.com.au
PHO AND BUN BO HUE: WHAT'S THE DIFFERENCE BETWEEN THE TWO?
From greatist.com
HUE NOODLE SOUP - A DELICIOUS VIETNAMESE FOOD - SCOOTER SAIGON …
From scootersaigontour.com
VIETNAMESE NOODLES - HUE FOOD TOUR
From huefoodtour.com
DELICIOUS TRADITIONAL VIETNAMESE HUE BEEF NOODLE SOUP …
From vietglobe.org
BúN Bò HUế | TRADITIONAL NOODLE SOUP FROM HUế, VIETNAM
From tasteatlas.com
VIETNAMESE FOOD: HUE BEEF NOODLE SOUP - VIETREADER
From vietreader.com
FIVE SUPER EXQUISITE THICK NOODLE SOUP AMONG HUE FOODS
From runcooking.com
SPICY HUE BEEF NOODLE SOUP - GUSTO TV
From gustotv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love