Bún Bò Huế (Traditional)
Món truyền thống · Vietnamese
A classic and robust Vietnamese noodle soup originating from Huế, known for its spicy, savory, and complex broth infused with lemongrass, shrimp paste, and chili. It features tender beef, pork, and a chewy rice noodle.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef shank500g
- Pork belly300g
- Pork hock300g
- Dried shrimp30g
- Lemongrass stalks5
- Annatto seeds2 tbsp
- Fermented shrimp paste (mắm ruốc)3 tbsp
- Chili peppers5-10
- Garlic5 cloves
- Shallots2
- Rice vermicelli noodles (bún)500g
- Saltto taste
- Black pepperto taste
- Water3 liters
- Blood cake (optional)100g
- Lime1
- Cilantro1 bunch
- Green onions1 bunch
Các bước
- 1
Boil beef shank and pork hock in water with salt for 15 minutes to blanch. Drain and rinse.
- 2
In a large pot, combine blanched beef shank, pork hock, and pork belly with 3 liters of fresh water. Bring to a boil, then simmer for at least 2 hours, skimming off impurities.
- 3
Prepare the aromatics: bruise lemongrass stalks and cut into 3-inch pieces. Mince garlic and shallots. Chop chili peppers.
- 4
Soak dried shrimp in warm water for 15 minutes, then drain.
- 5
In a small pan, heat oil and sauté minced garlic and shallots until fragrant. Add chopped chili peppers and sauté briefly.
- 6
In a separate small bowl, mix fermented shrimp paste with a little water to form a smooth paste.
- 7
Strain the broth, discarding solids. Return the broth to the pot. Add the lemongrass pieces, sautéed aromatics, and shrimp paste mixture. Simmer for another 30 minutes.
- 8
Add annatto seeds to a small pan with oil, heat gently to release color, then strain the oil. Add this annatto oil to the broth for color.
- 9
Season the broth with salt and black pepper to taste. Add soaked dried shrimp.
- 10
Slice the cooked beef shank and pork belly thinly. If using blood cake, slice it.
- 11
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 12
To serve, place a portion of noodles in a bowl. Top with slices of beef shank, pork belly, and blood cake. Ladle the hot broth over the noodles and meat. Garnish with chopped cilantro and green onions. Serve with lime wedges.
