Bún bò Huế
The spicy soup of the old imperial city of Huế: round rice noodles in a beef and pork broth with lemongrass, shrimp paste and chilli oil.
Ingredients
- 1 kg beef bones and 500 g pork knuckle
- 400 g beef shin
- 4 lemongrass stalks
- 2 tablespoons of fermented shrimp paste (mắm ruốc, optional)
- 3 tablespoons of fish sauce and 1 of sugar
- For the oil: 3 tablespoons of chilli flakes, 2 of chopped garlic and oil
- 400 g thick rice noodles
- Onion, coriander, bean sprouts and lime
How to make it at home
- Blanch the bones and knuckle, rinse them and simmer with the crushed lemongrass and the beef shin for 2½ hours.
- Dissolve the shrimp paste in water, let it settle and add only the liquid to the broth.
- Season with the fish sauce and sugar.
- Fry the garlic with the chilli in oil over a low heat to make the chilli oil and add it to the broth to taste.
- Serve the noodles with the sliced beef shin, the knuckle and the broth, with onion, coriander, bean sprouts and lime.
The trick: Lemongrass is the star: don’t skimp on it.