Thursday, June 16, 2011

Bun Bo Hue (Hue Beef Noodle Soup)

  • 6 lemongrass stalks (bottom 3 inches only), outer layers peeled
  • 3 lbs beef short ribs
  • 8 cups low-salt chicken broth
  • 8 cups water
  • 1 1/2 tbsp vegetable oil
  • 1 1/2 onions, thinly sliced, devided
  • 3 garlic cloves, minced
  • 1 tbsp or more sambal oelek
  • 1 1/2 tsp paprika
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 2 1/2 shrimp paste
  • salt to taste
  • 1 8.8 oz package dried thin rice noodles
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cups thinly shredded cabbage
  • 1/2 cup rau ram (vietnamese coriander) or Thai sweet basil
  • Finely chop enough lemongrass stalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in a large pot. Add broth and 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, saute 1 minute. Add sambal oelek, paprika and chopped lemongrass, saute 1 minute. Add sambal oelek mixture to the 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 in bite-size pieces.
  • Bring large saucepan of water to boil, add noodles and boil 1 minute. Drain, rinse under cold water. Using scissors, cut noodles crosswise. Divide noodles among 4 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, sprinkles over soup. Top with chillies , if desired, squeeze lime over.

No comments:

Post a Comment