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Bún Bò Hue

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Introduction

Bún bò hue, also known as Hue Beef Noodle Soup, is a tantalizing Vietnamese dish that captures the essence of traditional street food flavors. This hearty soup combines succulent beef with rich broth and an assortment of textured ingredients, creating a comforting meal that’s both satisfying and packed with bold tastes. Originating from Hue, this recipe pays homage to the region’s culinary heritage, offering a taste of Vietnam’s gastronomic diversity within every bowl.

Tips for this Recipe

To achieve the best results with bún bò hue, it is crucial to allow enough time for marinating and slow cooking processes that develop deep flavors in both the beef and broth. Use fresh ingredients whenever possible, as they will significantly enhance your dish’s taste profile. Don’t hesitate to adjust seasonings to suit your palate; this recipe can adapt well to personal preferences while maintaining its authenticity.

Why You Will Love This Recipe

Bún bò hue is an inviting dish that combines the robust flavors of Vietnamese street food with a homey, comforting feel suitable for any meal occasion. The layers of textures and flavors cater to various palates while providing a nutritional balance from its protein-rich beef components and starchy rice noodles. Whether you’re savoring the smokiness of charred lemongrass or indulging in the complex, umami notes of shrimp paste, this recipe promises a delightful culinary experience that celebrates Vietnam’s vibrant food culture.

Ingredients

– 2 pounds oxtail, cut into 2- to 3-inch pieces
– 2 pounds beef shank bones, cut into 2- to 3-inch pieces
– 2 pounds pork neck bones
– 2 pounds beef marrowbones, cut into 2- to 3-inch pieces
– 1 pound beef brisket
– 8 stalks lemongrass
– 1 1/2 teaspoons red pepper flakes
– 1 teaspoon ground annatto seeds
– 1/4 cup plus 2 tablespoons canola oil
– 1 cup sliced shallots (from 2 extra-large shallots)
– 1 teaspoon minced garlic
– 1/4 cup finely chopped lemongrass
– 2 teasequips>measures

– Salt and sugar to taste
– (14-ounce package) dried round rice noodles, or fresh rice noodles for a different texture
– Fresh Thai basil sprigs
– Perilla leaves
– Shredded green or red cabbage
– Lemon and lime wedges

Advised Equipment

For cooking bún bò hue, consider these essential pieces of equipment:
– Food Processor (for grinding ingredients)
– Non-stick Frying Pan/Wok Cookware (ideal for stir-frying and sautéing)
– Grill (optional, but can be used to add a smoky flavor if desired)
– Spice Grinder (for freshly grinding annatto seeds or other spices)
– Meat Slicer/Benriner (to cut meat into precise pieces for even cooking)
– Stainless Steel Chopping Block (preferable for chopping meats and vegetables with minimal damage to the block)
– High Heat Cookware (Ceramic or Cast Iron Frying Pans, essential for searing meat effectively without sticking)
– Measuring Cups & Spoons (for accurate ingredient measurements)
– Rice Cooker/Large Pot (suitable for cooking rice noodles and simmering the broth)

History of the Recipe

Bún bò hue’s roots trace back to Hue, Vietnam’s former imperial capital. The dish evolved from street food vendors who sought a nourishing meal for travelers and workers alike. Over time, it has been refined into the delectable soup known today. Bún bò hue reflects a melting pot of cooking traditions, where ingredients like lemongrass, tamarind paste, and fish sauce intermingle to form its unique taste profile. Its popularity soared during the Vietnam War when food supplies were limited, prompting improvisation in recipes based on available local produce. Today, bún bò hue is not just a meal but an embodiment of resilience and community spirit within Vietnamese cuisine.

Fun Facts About This Recipe

1. The name ‘bún bò’ translates to rice vermicelli noodles in broth, highlighting the dish’s base components – tender beef and chewy rice noodles that are central to its identity.

2. A unique aspect of bún bò hue is the use of annatto seeds; this ingredient gives not only a vibrant color but also adds depth to the flavor profile, which can’t be replicated by any other spice.

3. Lemongrass plays a pivotal role in providing both a distinctive lemony aroma and subtle citrus undertones that complement the richness of the dish.

4. The inclusion of various meats like oxtail, shank bone, marrowbone, and brisket ensures a robust and complex flavor that’s typical of Vietnamese beef noodle soups but also sets it apart from its counterparts.

5. Despite the common misconception, not all versions use tamarind paste; some recipes may substitute with tomatoes or other souring agents, reflecting regional adaptations and individual preferences in preparing bún bò hue.

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Bún Bò Hue

Bún Bò Hue

amanda

Equipment

  • - Food Processor

  • - Non-stick Skillet (Frying Pan)

  • - Wok Cookware

  • - Grill

  • - Spice Grinder

  • - Meat Slicer (Benriner)

  • - Stainless Steel Chopping Block

  • - High Heat Cookware (Ceramic or Cast Iron)

  • - Measuring Cups and Spoons

  • - Rice Cooker or Large Pot

Ingredients

  • 2 pounds oxtail, cut into 2- to 3-inch pieces (ask your butcher to do this)

  • 2 pounds beef shank bones, cut into 2- to 3-inch pieces (ask your butcher to do this)

  • 2 pounds pork neck bones

  • 2 pounds beef marrowbones, cut into 2- to 3-inch pieces (ask your butcher to do this)

  • 1 pound beef brisket

  • 8 lemongrass stalks

  • 1 1/2 teaspoons red pepper flakes

  • 1 teaspoon annatto seeds, ground

  • 1/4 cup plus 2 tablespoons canola oil

  • 1 cup sliced shallots (2 extra-large shallots)

  • 1 teaspoon minced garlic

  • 1/4 cup finely chopped lemongrass

  • 2 teaspoons shrimp paste

  • 2 teaspoons kosher salt

  • 2 teaspoons sugar

  • 1 (14-ounce) package dried round rice noodles, cooked according to package directions, or 3 pounds fresh rice noodles

  • Thai basil sprigs

  • Perilla leaves

  • Thinly sliced green or red cabbage

  • Lemon wedges

  • Lime wedges

  • Thinly sliced yellow onion

Instructions

1

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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

Instruction 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.
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