Thursday, December 9, 2021

Bun Bo Hue - Nuocmama Food Instagram

Bún bò huế /Vietnamese spicy beef noodle with fall off the bone beef rib, fatty beef brisket and rare steak. Spicy level mild to medium. Swipe left to see video of how the rare steak are being cooked.

Cold weather is for steaming hot and spicy soup.



Recipe: full video recipe on my highlight under “bun Bo hue”

Preparing seasoning

• 1 pk- 2oz bun bo hue season (any brand)

• 1/4 cup cooking oil

• 2 tablespoon minced garlic

• 1/4 cup sliced shallots

• 3 tablespoon minced lemongrass

In a sauce pan add cooking oil, chopped lemongrass, garlic, shallots and bun bo hue seasoning package. Fry until fragrant and set aside.

Broth:

•1.5 gallon water

•4-5 lbs beef back ribs (parboiled)

•2 lbs beef brisket ( cut into 1/2 lbs pieces and parboiled )

•rare steak(thinly sliced)

•3 tablespoon Quoc Viet bun bo hue soup base by @quocvietfoodsusa. (optional, you can use 1 tbs of shrimp paste)

•2 tablespoon fish sauce( 3 crabs brand)

•1 teaspoon of msg ( optional))

•3 oz rock sugar (optional, 2 tablespoon white sugar)

•8-10 pieces of lemon grass( cut into 3 inches, lightly smash)

•2 tablespoon salt (more if needed)

1•In a big pot of water add parboiled beef ribs, brisket, salt, sugar, msg and lemongrass stick. Bring back to a boil. Removed all the foam and scums on top.

2•Add already made bun bo hue mixture and Quocviet seasoning or shrimp paste.

3•Bring to a boil then back down to low for simmering.

4•Cover and let simmer for 1 hrs. Removed the brisket.

5•Add more water if needed.

6•Continue to simmer for another hours or until beef ribs are tender to your liking.

8•Add fish sauce. Taste and adjust.

Thinly sliced brisket for topping. I don’t like to cook the brisket too long, because I like the crunchy texture. Add rare steak. Hot broth with help cook the rare steak when served. The color looks spicy, but it’s not that spicy. Enjo

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