Ingredients with Measurements:
- 1 lb beef shank, sliced thinly
- 1 lb beef brisket, sliced thinly
- 1 lb beef bones
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp lemongrass, minced
- 1 tbsp shrimp paste
- 1 tbsp vegetable oil
- 10 cups water
- 1 package of Bun Bo Hue noodles
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeno, sliced
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1/4 cup scallions, sliced
Special equipment needed:
- Large pot
- Strainer
- Tongs
Step-by-step instructions:
1. In a large pot, add beef bones and cover with water. Bring to a boil and let simmer for 30 minutes.
2. Remove the bones from the pot and discard. Add the sliced beef shank and brisket to the pot and let simmer for 1 hour.
3. In a separate pan, heat vegetable oil over medium heat. Add onion and garlic and sauté until fragrant.
4. Add the sautéed onion and garlic to the pot with the beef. Add fish sauce, sugar, paprika, chili powder, lemongrass, and shrimp paste. Stir well and let simmer for another 30 minutes.
5. Cook Bun Bo Hue noodles according to package instructions.
6. Strain the broth and discard any solids. Return the broth to the pot and bring to a boil.
7. To assemble, place cooked noodles in a bowl and top with sliced beef, bean sprouts, shredded cabbage, scallions, cilantro, and jalapeno. Pour hot broth over the top.
8. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Protein: 30g
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g
Sodium: 1000mg
Substitutions for ingredients:
- Pork bones can be used instead of beef bones
- Chicken can be used instead of beef
- Sriracha can be used instead of chili powder
Variations:
- Add sliced pork belly to the soup
- Use different types of noodles, such as rice noodles or egg noodles
- Top with sliced red onions or Thai basil
Tips and tricks:
- Make sure to skim any foam or impurities that rise to the surface of the broth while simmering
- Adjust seasoning to taste
- Add more water if the broth becomes too thick
Storage instructions:
Store leftover broth and beef separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat broth and beef in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with all the toppings arranged neatly on top.
Garnishes:
Cilantro, lime wedges, jalapeno slices
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Spring rolls or banh mi sandwiches.
Troubleshooting advice:
If the broth is too salty, add more water to dilute.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bun Bo Hue is a popular Vietnamese soup that originated in the city of Hue.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main course.
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Region: Vietnamese