Bun Bo Hue Xuan Hong Recipes

VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE)

Steps:

• Clean the bones and meat: To a large stockpot, add knuckles, boneless shanks and tendon. Add water to cover and bring the pot to a boil. When the pot reaches a rolling boil and impurities float to the top (about 5-7 minutes after boiling), turn off the heat. Place a colander in the sink and drain the contents of the pot into the colander. Thoroughly rinse bones/meat under cold running water and drain dry. Wrap up boneless pork shank into a tight bundle with twine for easier slicing later.
• Wash the used pot thoroughly and return it to the stove. Transfer parboiled bones/meat to the pot and fill with 5 quarts of water. Smash the lemongrass stalks and tie them with twine. Peel the shallots/onions and slice the ginger into thick coins. All all to the stockpot. Bring the pot to a boil then lower heat to cook on a low simmer, covered, for 2 hours. Occasionally skim the surface of the stock to keep it clear.
• After one hour of cooking, pork knuckles should be done first. Check the knuckles for doneness by piercing it with a chopstick. When chopstick pierces through easily without resistance, knuckles are done. Remove and set aside. After 1-½ hours, beef and pork shanks should be done too. Check for doneness by piercing them with a chopstick. If there is no resistance and water runs clear, shanks are done. Remove and set aside with the knuckles. Beef tendons will cook the longest (about 2 hours). Once done, transfer tendon, shanks, and knuckles to the refrigerator to cool. For quicker cooling, place them in an iced bath. Chilling will firm up the meat and make it easier for slicing. Once chilled, cut knuckles into bite-size pieces if they are too big, and thinly sliced the shanks and tendon. Set everything aside as meaty toppings.
• Remove all remaining solids (onions/shallots, ginger, lemongrass, and pineapple) from the stockpot. Season stock with chicken stock powder, fish sauce, sea salt, rock sugar, and fermented shrimp paste. Add a little at a time to your liking. For the fermented shrimp paste, it's best to whisk it together with a bit of stock water to prevent clumps then pour it into the stockpot.
• Sate sauce: In a small saucepan, heat up vegetable oil on medium-low heat. Add shallots and lemongrass. Pan fry for 10 seconds or until fragrant. Add garlic, your desired amount of chili peppers, and Bun Bo Hue seasoning packet next. Pan fry for 5 seconds then turn off the heat to prevent burning. If you can't find Bún Bò Huế seasoning powder, substitute with paprika or similar red pepper powder. Season with fish sauce and sugar. Add sate sauce to the stock. For those with children or anyone who can't handle spicy food, divide the stock before adding sate sauce, or simply add sate sauce to individual bowls instead.
• Cook the noodles for 20 minutes or until soft (disregard package instructions as I typically find that it's never long enough). Place a colander in the sink and drain noodles into the colander. Rinse with cold water to prevent sticking.
• To assemble, place a handful of noodles into a bowl. Add desired amount of sliced boneless shanks, pork knuckles/hocks, sliced Vietnamese ham (Cha Lua/Gio Lua) and pork blood cubes (if using). Ladle in hot broth. Garnish with sliced green onions and cilantro. Serve with a platter of fresh vegetables and lime/lemon wedges. You can also serve with a small bowl of shrimp paste and sate sauce on the side for further individual customizations.

BúN Bò HUế - SPICY VIETNAMESE BEEF & PORK NOODLE SOUP

Steps:

• Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.
• Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.
• Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.
• After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.
• Make the aromatics & coloring then add it to the pot.
• Boil noodles according to package instructions.
• Assemble your bowl, and serve with herbs and veg on a side platter.
• Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.
• Add shallots and garlic, sauté until brown.
• Add all of this to the pot of broth for color.
• The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1" cubes and boil for 30-45 minutes
• Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.
• Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.
• Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. They taste bitter!
• Weigh out the dried Thai chiles, then soak in just enough warm water to cover the chiles for 20 minutes. Drain the water.
• Add all sate ingredients to a pan on medium heat and stir continuously to brown, cook, and slightly reduce the chile paste, about 30-40 minutes. If at any point it becomes too dry, you can add more oil, up to 50% of the amount we started with. Taste and reseason with sugar or salt as desired. See photo for how the final product should look.
• Let cool and transfer to a sealed jar stored in the fridge . You can add ~2 tbsp of the final product to the soup pot for a boost in flavor and color, or simply and let each person add to their bowl to make it as spicy as they'd like!

BúN Bò HUE

Steps:

• 1. Make the stock: to ensure the pot is large enough to blanch the bones without boiling over, put the bones in the pot and add water to cover by 1 inch. Then remove the bones and set aside.
• 2. Bring the water to a boil. When it is at a rolling boil, add the oxtails, beef shank, and pork bones. Return the water to a boil and boil for 3 minutes. Drain the bones into a colander and rinse under cold running water. Rinse the pot and return the rinsed oxtails, neck bones, and shanks to the pot. Add the marrowbones and brisket.
• 3. Cut off the pale, fleshy part (the bottom 4 inches) of each lemongrass stalk and discard the leafy tops. Crush the lemongrass with the side of a cleaver or the bottom of a heavy pan and add it to the pot. Add 8 quarts fresh water and bring to a boil over high heat. Lower the heat so the liquid is at a simmer and skim off any scum that rises to the surface.
• 4. After 45 minutes, ready an ice-water bath, then check the brisket for doneness by using the chopstick test: transfer the brisket to a plate and poke it with a chopstick; the juices should run clear. If they do not, return the brisket to the pot and continue cooking, checking again in 10 minutes. When the brisket is done, remove it from the pot (reserving the cooking liquid) and immediately submerge it in the ice-water bath, which will stop the cooking and give the meat a firmer texture. When the brisket is completely cool, remove from the water, pat dry, and refrigerate.
• 5. Continue to simmer the stock for another 2 hours, skimming as needed to remove any scum that forms on the surface. Remove from the heat and remove and discard the large solids. Strain through a fine-mesh sieve into a large saucepan. Skim most of the fat from the surface of the stock (leave some, as it gives the stock a better flavor and mouthfeel). Return the stock to a simmer over medium heat.
• 6. In a spice grinder or mortar and pestle, grind the red pepper flakes and annatto seeds into a coarse powder. In a frying pan, heat the oil over medium heat. Add the ground red pepper flakes and annatto seeds and cook, stirring, for 10 seconds. Add the shallots, garlic, lemongrass, and shrimp paste and cook, stirring, for 2 minutes more, until the mixture is aromatic and the shallots are just beginning to soften.
• 7. Add the contents of the frying pan to the simmering stock along with the salt and sugar and simmer for 20 minutes. Taste and adjust the seasoning with salt and sugar.
• 8. To ready the garnishes, arrange the basil, perilla, cabbage, lemon and lime wedges, and onion slices on a platter and place on the table. Thinly slice the brisket against the grain. Divide the cooked noodles among warmed soup bowls, then divide the brisket slices evenly among the bowls, placing them on top of the noodles. Ladle the hot stock over the noodles and beef and serve immediately, accompanied with the platter of garnishes.