Ingredients with Measurements:
- 1 lb beef shank
- 1 lb pork hock
- 1 lb pork belly
- 1 lb beef tendon
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced lemongrass
- 1 tablespoon chili paste
- 1 tablespoon paprika
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon vegetable oil
- 1 lb rice vermicelli noodles
- 1 bunch of fresh herbs (mint, cilantro, Thai basil)
- 1 lime, cut into wedges
- 2-3 cups of water
Special Equipment Needed:
- Large pot
- Strainer
- Bowls for serving
Step-by-step Instructions:
1. Rinse the beef shank, pork hock, pork belly, and beef tendon under cold water. Place them in a large pot with enough water to cover them. Bring to a boil and let it cook for 5-10 minutes.
2. Drain the water and rinse the meat again under cold water. Clean the pot and fill it with 2-3 cups of water. Add the meat back into the pot along with the chopped onion, minced garlic, minced lemongrass, chili paste, paprika, fish sauce, sugar, salt, and vegetable oil.
3. Bring the pot to a boil and then reduce the heat to low. Let it simmer for 2-3 hours or until the meat is tender.
4. While the meat is cooking, prepare the rice vermicelli noodles according to the package instructions. Rinse them under cold water and set them aside.
5. Once the meat is tender, remove it from the pot and let it cool. Once it's cool enough to handle, slice the meat into thin pieces.
6. Strain the broth through a strainer to remove any solids. Taste the broth and adjust the seasoning if necessary.
7. To serve, place a portion of the rice vermicelli noodles in a bowl. Add a few slices of the cooked meat on top. Pour the hot broth over the noodles and meat.
8. Garnish with fresh herbs and a lime wedge.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Pork hock can be substituted with pork shoulder
- Beef tendon can be substituted with beef brisket
- Chili paste can be substituted with chili flakes
- Rice vermicelli noodles can be substituted with egg noodles or udon noodles
Variations:
- Add shrimp or squid to the broth for a seafood version
- Use chicken instead of beef and pork for a lighter version
- Add sliced jalapenos for extra heat
Tips and Tricks:
- Skim any foam or impurities that rise to the surface while the meat is cooking
- Let the meat cool before slicing to prevent it from falling apart
- Use fresh herbs for the best flavor
Storage Instructions:
Store the leftover broth and meat separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the broth and meat in a pot over low heat until heated through.
Presentation Ideas:
Serve the Bún Bò Huế in individual bowls with the garnishes arranged on top.
Garnishes:
Fresh herbs (mint, cilantro, Thai basil), lime wedges, sliced jalapenos
Pairings:
Serve with a cold beer or iced tea.
Suggested Side Dishes:
Spring rolls, fried egg rolls, or Vietnamese pickles
Troubleshooting Advice:
- If the broth is too salty, add more water to dilute it
- If the meat is tough, let it cook for a longer time
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 165°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food History:
Bún Bò Huế is a spicy Vietnamese noodle soup that originated in the city of Huế in central Vietnam.
Flavor Profiles:
Savory, spicy, and slightly sweet
Serving Suggestions:
Serve hot with fresh herbs and lime wedges on the side.
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Region: Vietnamese