Ingredients with Measurements:
- 1 pound beef shank, cut into thin slices
- 1 pound pork hock, cut into thin slices
- 1 tablespoon lemongrass, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon shallot, minced
- 1 tablespoon ginger, minced
- 1 tablespoon chili paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 8 cups beef broth
- 1 package rice vermicelli noodles
- 1 cup bean sprouts
- 1 cup fresh herbs (Thai basil, mint, cilantro)
- 1 lime, cut into wedges
- 1 jalapeño, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat. Add lemongrass, garlic, shallot, ginger, and chili paste. Cook for 2-3 minutes until fragrant.
2. Add beef shank and pork hock to the pot and cook for 5-7 minutes until browned.
3. Add beef broth, fish sauce, and sugar to the pot. Bring to a boil and then reduce heat to low. Simmer for 1-2 hours until the meat is tender.
4. While the broth is simmering, prepare the rice vermicelli noodles according to package instructions.
5. Strain the broth to remove any solids and return it to the pot. Season with salt and pepper to taste.
6. To serve, divide the cooked noodles into serving bowls. Add the sliced beef and pork on top of the noodles. Pour the hot broth over the meat and noodles.
7. Garnish with bean sprouts, fresh herbs, jalapeño slices, and a lime wedge.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium-high heat for cooking the meat and vegetables. Low heat for simmering the broth.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or flank steak.
- Pork hock can be substituted with pork shoulder or pork belly.
- Chili paste can be substituted with red pepper flakes or Sriracha sauce.
- Rice vermicelli noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add sliced onions and carrots to the broth for extra flavor.
- Use chicken instead of beef and pork for a lighter version of the dish.
- Add sliced mushrooms to the broth for a vegetarian version of the dish.
Tips and tricks:
- To save time, use a pressure cooker to cook the meat and broth.
- To make the broth more flavorful, roast the beef and pork in the oven before adding them to the pot.
- For a spicier broth, add more chili paste or jalapeño slices.
Storage instructions:
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth on the stove over low heat until heated through.
Presentation ideas:
Serve the Bún Bò Huế with Lemongrass in individual bowls with the noodles, meat, and broth arranged neatly.
Garnishes:
Bean sprouts, fresh herbs (Thai basil, mint, cilantro), jalapeño slices, and lime wedges.
Pairings:
Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
Spring rolls, fried wontons, or steamed dumplings.
Troubleshooting advice:
- If the broth is too salty, dilute it with more water or unsalted broth.
- If the meat is tough, cook it for a longer time until it becomes tender.
Food safety advice:
Make sure to cook the meat to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Bún Bò Huế is a spicy Vietnamese noodle soup that originated in the city of Huế in central Vietnam. It is known for its spicy and flavorful broth made with lemongrass, chili paste, and fish sauce.
Flavor profiles:
Savory, spicy, and aromatic.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Vietnamese