Hue noodle soup, a central Vietnamese dish, has captivated taste buds worldwide. Originating in the former imperial capital of Hue, this noodle soup has transcended generations, earning its place as a culinary masterpiece. Its rich broth, distinct flavors, and vibrant colors have made it a favorite among food enthusiasts and travelers alike. Let's embark on a culinary journey to discover the secrets behind this tantalizing dish, exploring the ingredients, techniques, and variations that make Hue noodle soup so irresistible.
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BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)
This spicy and slightly sweet soup hails from the city of Hue located in central Vietnam, which has long been associated with cuisine fit for the former royal court. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm.
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve.
- Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay.
- Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass.
- Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind.
- For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth.
- Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary.
- Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
- Serve with the reserved satay and suggested garnishes on the side.
VIETNAMESE HUE NOODLE SOUP - BUN BO HUE
My favorite Vietnamese restaurant, "Little Saigon", serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen!
Provided by PalatablePastime
Categories Ham
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
- Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
- Strain the broth, reserving ham hocks if you desire them.
- Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
- Thinly slice meats into small pieces.
- To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
HUE NOODLE SOUP
Provided by Mai Pham
Categories Soup/Stew Beef Pasta Breakfast Sauté Lunch Fall Winter Lemongrass Simmer Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
- Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
- Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
- Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
- *Available at Asian markets.
Tips:
- To make the broth more flavorful, use a combination of pork bones and chicken bones.
- Add a bit of ginger, lemongrass, and star anise to the broth for extra flavor.
- Use a variety of vegetables in your soup, such as carrots, celery, and bok choy.
- If you want a vegan version of the soup, you can use vegetable broth instead of pork and chicken broth.
- To make the soup more filling, add some protein, such as tofu, chicken, or shrimp.
- Serve the soup with a variety of toppings, such as bean sprouts, cilantro, and lime wedges.
Conclusion:
Hue noodle soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it can be easily customized to your liking. Whether you like it spicy or mild, with meat or vegetables, Hue noodle soup is sure to please. So next time you're looking for a quick and easy meal, give Hue noodle soup a try.
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