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The Easiest Way to Cook Bun Bo Hue (Hue Beef Noodle Soup)
Rate this recipeBun bo Hue is a hugely popular dish at noodle shops, but today you can bring it home and make it yourself. With the very simple recipe VN Cooking shares below, you're sure to make a wonderful bowl for the whole family.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
60 minutes
Servings
4
Level
Easy
Ingredients
Beef shank
1 kg
Vietnamese pork roll (cha lua)
500 g
Onions
2 piece
Ginger
1 piece
Minced garlic
2 tablespoon
Seasoning mix
1 packet
Lemongrass
4 stalk
Shallots
1 piece
Spring onions
2 stalk
Fresh rice vermicelli
1 kg
Pork bones
2 kg
Implementation Steps
01
Prepare some greens to serve on the side, such as lettuce, fresh herbs and sawtooth coriander.
- Blanch the vermicelli in hot water, then lift out and drain.
- Simmer the pork bones with sliced onion and lemongrass to make the broth.
- Blanch the vermicelli in hot water, then lift out and drain.
- Simmer the pork bones with sliced onion and lemongrass to make the broth.
02
- Heat a little oil in a pan. When it's hot, fry the blended lemongrass, chilli and garlic.
- When fragrant, add it to the broth along with the seasoning mix.
- When fragrant, add it to the broth along with the seasoning mix.
03
- Slice the pork roll.
- Boil the beef until cooked, then lift it out and cut into bite-sized slices.
- Finely chop the spring onions.
- Thinly slice the onions.
- Boil the beef until cooked, then lift it out and cut into bite-sized slices.
- Finely chop the spring onions.
- Thinly slice the onions.
04
- Taste the broth again and adjust the seasoning.
- Put the vermicelli in a bowl, add the meat, a little onion and spring onion, then ladle in the broth.
It's ready to enjoy.
- Put the vermicelli in a bowl, add the meat, a little onion and spring onion, then ladle in the broth.
It's ready to enjoy.
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