Bún Bò Huế - Spicy Vietnamese Beef Noodle Soup
Bún Bò Huế is a spicy Vietnamese beef rice-noodle soup from the city of Huế in central Vietnam. It is known for its rich, aromatic lemongrass broth, thin rice noodles, and beef.
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Ingredients
Rezept 1
- 6 Stalk Lemongrass
- 4 Tbsp Tomato paste
- 4 Piece Garlic cloves
- 2 Tbsp Fish sauce
- 1 Tbsp Agave syrup
- 4 Piece Star anise
- 1 Piece Cinnamon stick
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 kg Beef
- 1 Pckg Rice noodles
- 1 Piece Onion
- 1 Tbsp Chicken broth
- 1 Bunch Coriander
Preparation
1. Preparation
Trim about 2-3 cm from the tops of the lemongrass stalks and chop them very finely. Press or finely chop the garlic. Then cut the beef into cubes.
2. Sear the beef
In a large pot, sear the meat in a little oil. Once lightly browned, add the fish sauce and a little salt and pepper.
3. Toast the tomato paste
At the same time, toast the chopped lemongrass tops and garlic with tomato paste in oil in a pan, stirring regularly. Be generous with the tomato paste; it gives the soup its characteristic red colour. Add star anise and a cinnamon stick. After briefly toasting, add agave syrup, stir a few more times, and continue to toast briefly.
4. Build the soup
While the meat continues to simmer, add the lemongrass stalks, onions, and chicken stock. Top up with hot or boiling water to suit the desired yield. If the soup tastes too thin, adjust with tomato paste, fish sauce, salt, pepper, or chicken stock. Skim off any foam from the simmering beef with a sieve or spoon.
5. Add the tomato paste mixture
Add the toasted tomato paste mixture with the chopped garlic and lemongrass. The soup should now turn reddish. Taste and season again if necessary; add more tomato paste for a deeper colour. Simmer over medium heat for about 8?10 minutes. Optionally add shrimp paste for a heartier flavour, using it sparingly because it is intense.
6. Serve
Cook the noodles just before serving. If preferred, remove or strain out the lemongrass stalks and star anise; they can also remain in the soup for extra flavour. Garnish with spring onions, coriander, and the remaining sliced onion.