Spicy Hue Beef and Rice Noodle Soup
Among Vietnamese noodle soups, bun bo Hue is second only to pho in popularity. But while pho is delicate and nuanced, bun bo is earthy and spicy, characteristic of central Viet cooking and of the elegant yet rustic table of Hue, the former imperial capital. And although its name suggests an all-beef affair, the soup actually combines beef and pork. To make great bun bo Hue, I heed the advice of our family friend Mrs. Nha, a Hue native who insists that the broth be made with beef bones, not the pork bones widely used today. From my mom, I learned to sauté the onion and boneless meat for a deeply flavored broth. On my own, I discovered that simmering the annatto in the broth yields a nice rich color. (Most cooks fry the seeds in oil to release their color and then add the oil to the finished broth.) Shop for the various meats you need at a Viet or Chinese market, where you will find beef shank (shin) in long pieces, boneless pork leg with a layer of fat and skin, and slices of pork hock, often prepackaged in Styrofoam trays.
For information on banana blossoms, see page 52. Simply remove some of the bracts, stack them, and then slice them. Soak for 10 minutes in 1 tablespoon distilled white vinegar and water to cover. Then massage and drain them.
Recipe information
Yield
serves 8
Ingredients
Broth
Chile-Lemongrass Mix
Bowls
Garnishes
Preparation
Make the Broth
Step 1
To achieve a clear broth, first parboil and rinse the beef bones. Put them in a stockpot (about 12-quart capacity) and add cold water to cover. Bring to a boil over high heat and boil for 2 to 3 minutes to release the impurities. Dump the bones and water into the sink, and then rinse the bones with water to wash off any residue. Set the bones aside. Scrub the stockpot, dry it, and set aside.
Step 2
Lightly season the beef shank and the pork leg with salt and pepper and set aside. Add the oil to the stockpot and heat over medium-high heat. Add the onions and cook, until fragrant, about 1 minute. Add the annatto and stir to release its color. When the onion is yellow-orange, push it to the side and add the beef shank and pork leg. Briefly sear the meat to lightly brown.
Step 3
Pour in the water and add the reserved bones and the pork hock. Bring to a boil over high heat and lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top. Add 1 1/2 tablespoons salt, the fish sauce, rock sugar, and lemongrass. Simmer gently, uncovered, for 1 hour.
Step 4
Transfer the pork leg and hock to a bowl of cold water to cover. Let soak for 10 minutes to prevent it from drying out and turning dark. Drain the meat, set aside on a plate to cool completely, then cover with plastic wrap and refrigerate. Meanwhile, simmer the broth for 1 hour longer after removing the pork, for a total of 2 hours.
Step 5
When the broth is done, remove the beef shank, soak it in cold water as you did the leg and hock, and then drain, cool, and store with the pork. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to skim as much fat from the top of the broth as you like. (Or, let cool, refrigerate overnight, lift off the solidified fat, and reheat before continuing.)
Step 6
To make the chile-lemongrass mix, put the oil, chile flakes, garlic, and lemongrass in a small saucepan and bring to a gentle simmer over low heat. Let bubble and sizzle for 5 minutes, swirling or stirring occasionally. Remove from the heat and stir in the sugar and fish sauce. Transfer to a small serving bowl and let cool.
Step 7
To finish the broth, scoop out a little into a cup, stir the shrimp sauce into the cup, and pour the mixture through a finemesh sieve into the broth. Depending on your taste, stir in one-fourth to one-half of the chile-lemongrass mix, saving the rest for serving at the table. Taste and adjust the flavor with additional salt, if necessary. There should be about 4 quarts (16 cups) broth.
Assemble the Bowls
Step 8
To reheat the noodles, fill a large pot with water and bring to a rolling boil. Meanwhile, cut the beef and pork leg across the grain into slices about 1/16 inch thick. For the best results, make sure they are cold. Set the beef and leg pork aside. Put the pork hock pieces in the broth. Have ready the noodles, yellow onion, scallions, and Vietnamese coriander. Arrange the garnishes on a plate or put them in small dishes and put on the table. To ensure good timing, bring the broth to a simmer over medium heat while you are assembling the bowls. When the water has reached a boil, place a portion of the noodles on a vertical-handle strainer (or mesh sieve) and dunk the noodles in the water. After 5 to 10 seconds, pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl and repeat with the remaining portions, while proceeding to assemble each bowl as the noodles are added.
Step 9
Top each bowl of noodles with the beef and pork, arranging the slices flat. Place a mound of yellow onion in the center and then shower some scallion and Vietnamese coriander on top. Bring the broth to a rolling boil. Ladle 2 cups broth into each bowl, distributing evenly to warm the ingredients and including a piece of pork hock with each portion. Serve immediately with the garnishes and the remaining chile-lemongrass mix.
