How to cook Hue beef noodle is delicious and ready for the weekend breakfast

Bun Bo Hue is not an easy dish to make, but it is not too difficult if you follow the recipe below.

How to cook Hue beef noodle is delicious and ready for the weekend breakfast

How to cook Hue beef noodle is Hue standard

Bun Bo Hue is a dish with many nutritious values ​​and good for health. This is also a popular dish in all regions. However, not everyone can prepare this dish, retaining its characteristic flavor. Here is a recipe to make Hue beef noodle soup with a delicious and Hue flavor right at your home. 

Material:

Beef muscle: 500gam, Beef tendon: 3 taels

- Pork rolls: 1 piece (choose the first one)

- Tube bone (pig or cow): 500gam.

- Hue shrimp paste

- Spices: lemongrass, ginger, dried shallots, garlic, chili powder, seasoning powder, sugar, cashew oil.

- Vermicelli: 400 grams

- Raw vegetables (coriander, coriander, parsley, fresh onions, sliced ​​banana flowers)

- Also can prepare more silk rolls, meat rolls, crab rolls, pork blood ...

Making:

Step 1:

How to cook Hue beef noodle is delicious and ready for the weekend breakfast

Lemongrass, ginger washed, smashed.

Pork and snakehead pork. Pork rolls, using tight thread or string.

Roll the beef encrusted plate firmly to make sure. Beef muscles also use tight strings (The bundling of meat helps the cooked meat to shrink less). Lemongrass, ginger washed, smashed.

Step 2:

North pot of boiling water for bones and beef, beef, beef tendon, pork leg to the ceiling (remove the foam to make the dish look nice)

Then cut the tendon into bite-sized pieces.

Mix 3 tablespoons of Hue shrimp paste with ½ cup of water, then stir.

Step 3: Marinate the meat

Marinate all meat with 2 tbsp sugar, 1 tbsp salt, ½ tbsp MSG, 1 tbsp sauce (diluted), 2 tbsp purple minced onion, 2 tbsp minced garlic, 2 tbsp lemongrass .

Step 4: Stew meat and bones:

Lining 3 lemongrass trees and ½ of the ginger at the bottom connecting pressure, for the pork bones and pork meat in, ginseng sauce on the face of meat, tightly closed.

cover, bring to a boil (listen to the ring), reduce heat to a simmer for 5 minutes. Take the pork leg into cold water bucket (doing so will make sure the meat, not friable).

Again lay the lemongrass and ginger remaining at the bottom of the pressure cooker, add beef, encrusted beef and tendon beef, ginseng juice on the face. Then cover, bring to a boil (listen to the ring), reduce the heat to simmer for another 20 minutes. At that time, we take the cow's beef and add the beef into the cold water to make sure the meat is strong.

Step 5: Cook the broth

The beef broth and bone broth are poured into a pot, then add cold water to add 5 liters of water.

North pot water to boil, seasoning: 3 tablespoons of fish sauce, 2 tablespoons of salt, 2 tablespoons of sugar, 2 teaspoons of MSG, cup of Hue diluted fish sauce. Taste and adjust the seasoning to suit your taste.

* Note: For the aroma and beautiful color: Heat 2 tablespoons of oil, non-aromatic 1.5 tablespoons minced lemongrass, 1 tablespoon minced garlic. When lemongrass and garlic hunt, aromatic then add 2-3 tablespoons of cashew oil in and off the stove.

Now just pour this mixture into the pot of bone broth.

Step 6: Presentation:

Prepare cilantro: Cut finely chopped laksa leaves, onion, cilantro and slice thinly onions.

Pork sliced, vermicelli through boiling water to create softness for the noodles.

Arrange meat, tendon, rolls, sprinkle some coriander, chan broth. Served with chopped spinach, grated banana, bean sprouts, herbs, lemon chili ... 

How to cook Hue beef noodle is delicious and ready for the weekend breakfast

So we have completed the bun bo Hue, although the stages are a bit picky and time consuming. However, in return, we will have an extremely delicious, attractive dish, especially hygienic.

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