Authentic Bún bò Huế

Authentic Bún bò Huế

A traditional recipe for the most delicious noodle soup in Vietnamese cuisine

Print Recipe Pinner la recette

5/5 (9)

Prep Time: 1

Cook Time: 7

Total Time: 8

Course: Main course, Soups and broths

Cuisine: Vietnamese

Servings: people

Calories: 976kcal

Author: Marc Winer

Equipment

Butcher's twine for meat

Ingredients

2 kg of pork bones
700 g of pork shank boneless
700 g of beef shank boneless
100 g of green chili
100 g ginger
20 Chả Huế Vietnamese mortadella, optional
10 stems lemongrass
2 slices of pineapple preferably fresh
200 g of onions quartered

Seasonings for cooking the broth

3 tablespoons of Fish Sauce
2 tablespoons of Rock sugar alternatively, use palm sugar, coconut sugar, or brown sugar
0.5 tablespoon of Salt
80 g of shrimp paste preferably Vietnamese, Mắm ruốc
1 large bowl of ice water

To serve

2 banana flowers optional
20 stems of water spinach optional
Lemon juice
Water
Rice noodles preferably not flat. Thick. Alternatively, use white alkaline noodles

Satay sauce

Neutral cooking oil
200 g of red onions thinly sliced
200 g green onions thinly sliced
200 g cilantro thinly sliced
100 g lemongrass thinly sliced
100 g garlic sliced
100 g of red chili fresh, thinly sliced
1 tablespoon of cashew oil replace with sesame, walnut, or peanut oil

US Customary - Metric

Procédé

Bouillon

Rinse and drain the pork bones.
2 kg of pork bones
Preheat the oven to 150 degrees in grill mode
Put the bones in the oven for 30 min with two crushed lemongrass stalks, the other lemongrass, crushed fresh ginger, onions, pineapple slices, and chili
100 g of green chili, 10 stems lemongrass, 2 slices of pineapple, 200 g of onions, 100 g ginger
Use butcher's twine to wrap the beef and pork shanks well (separately)
700 g of pork shank, 700 g of beef shank
In a large pot, bring water to a boil
Add the lemongrass and onions
10 stems lemongrass, 200 g of onions
Blanch the shanks for 2 minutes
700 g of pork shank, 700 g of beef shank, 1 large bowl of ice water
Place them in a large bowl containing ice water
Add the pork bones to the boiling water, blanch for two minutes
2 kg of pork bones
Place in ice water as well
After 10 min, remove the meats and bones and let them dry on a rack
Empty the water from the pot but keep the lemongrass and onions

Cooking the broth

In a large pot filled with cold water, add the onions, ginger, green chili, lemongrass, and pineapple. Heat on high
100 g of green chili, 100 g ginger, 10 stems lemongrass, 2 slices of pineapple, 200 g of onions, Water
When the water boils, add the beef shank, pork shank, and pork bones. Let it cook for a few minutes until it starts boiling again
2 kg of pork bones, 700 g of beef shank, 700 g of pork shank
Skim off the foam and lower to medium-low heat
After about 1h30, remove the shanks and place in the fridge
Meanwhile, cook the cha hue if they are raw
20 Chả Huế
After 4h, remove the onion, lemongrass, ginger, and pineapple and add boiling water to compensate for what has evaporated
Take some broth and put it in a bowl, dissolve the shrimp paste in it
80 g of shrimp paste
Bring to a boil again and add the fish sauce, dissolved shrimp paste, salt, and rock sugar
3 tablespoons of Fish Sauce, 0.5 tablespoon of Salt, 80 g of shrimp paste, 2 tablespoons of Rock sugar

Homemade satay

Add a little oil in a hot pan over medium-high heat
Neutral cooking oil
Add all the satay ingredients except for the chili and cashew oil. Fry until fragrant
200 g of red onions, 200 g green onions, 200 g cilantro, 100 g garlic, 100 g lemongrass
Add the chili and cashew oil and mix well for 1 to 2 minutes
100 g of red chili, 1 tablespoon of cashew oil
Set aside half in a bowl for serving, leave the other half in the pan
Sauté the drained beef shank in it over medium heat for a few minutes
700 g of beef shank

Plating

Finely grate the banana leaves and water spinach
2 banana flowers, 20 stems of water spinach, Lemon juice
Place in a bowl of water with lemon juice while waiting to serve to prevent them from turning black
Thinly slice the beef and pork shanks
Slice the cha hue
Precook the noodles if necessary
Rice noodles
In a bowl, add the noodles, slices of beef shank and pork shank, a few slices of cha hue.
Pour in the broth and sprinkle with some sliced green onions, shredded banana leaves and water spinach, as well as satay.

Notes

If you have no other choice, use Thai or Indonesian shrimp pastes, but I strongly advise using the Vietnamese version for an authentic taste. More specifically, in stores you'll have a choice between Mắm ruốc and mắm tôm. You should use Mắm ruốc, which will be brown in color.

In summary, during the fermentation process for Mắm ruốc, the shrimp shells are removed and sun-dried before fermenting. For Mắm Tôm, the shells are kept and there is no sun-drying. Both use different salt ratios, and mắm tôm will be much more liquid with a stronger taste.

Nutrition

As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !