Bun Bo Hue

Vietnamese Chilli Beef and Noodle Soup (Bun Bo Hue)

Feeling a little unwell, here's Vietnamese Chilli Beef and Noodle Soup (Bun Bo Hue) to ease your feeling, just follow this few steps

 

What you need:

  • 500 g beef eye fillet

  • 2 tbsp fish sauce

  • 1 tbsp sugar

  • 375 g dried rice noodles

  • 2 cups bean sprouts

  • 2 bird’s-eye chillies

  • 1 cup coriander sprigs

  • 1 cup Vietnamese mint sprigs

  • 1 onion

  • 4 garlic cloves

  • ginger

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp fennel seeds

  • 4 cloves

  • ½ cinnamon stick

  • 2 star anise

  • 1 dried red chilli

  • 1 black cardamom pod (optional)

  • 2 litres beef stock

  • 2 limes

  • Asian chili sauce (sriracha) and hoisin sauce


 

Here’s how you make Vietnamese Chilli Beef and Noodle Soup (Bun Bo Hue)

  1. Toast in frying pan the ginger, garlic and onion. Let it cook for 7-10 minutes. Then remove the skin and slice into thin slices.

  2. Then same with step 1 roast the spices for at least 3 minutes then pound with a pestle to release its juices

  3. In a stock pot, add the ginger, onion and garlic at the same time the spices

  4. Pour in some beef stock and let it simmer for at least 15 minutes.

  5. Chill the beef fillet for about 20 minutes, then cut into thin fine slices. Cut the meat across the grains of the meat then lay on a big flat tray. Set aside

  6. With a strainer, strain the stock then pour back into the stockpot. Sprinkle with suagr and fish sauce

  7. Prepare your rice noodles and drain

  8. Prepare some bowls and distribute evenly with beef and noodles and then top more beef

  9. Pour some broth and garnish with lime wedges, herbs, chillies, and bean sprouts with sauce on the side

 

 

 

Bun Bo Hue

 

 

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Vietnamese Chilli Beef and Noodle Soup (Bun Bo Hue)
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