Bun bo hué (Vietnamese rice vermicelli and beef soup)

    (1)
    7 hours 55 min

    This is a simplified recipe for Bun bo hué, a Vietnamese soup originating from the Hue region. Ideally, start marinating the beef and cook the stock the day before, or at least 5 to 6 hours before serving. The special ingredients like rau ram leaves (Vietnamese coriander) are available at Asian grocery stores.


    1 person made this

    Ingredients
    Serves: 8 

    • For the marinated beef
    • 500g thin cut beef steak
    • 2 shallots, minced
    • 3 tablespoons nuoc mam (fish sauce)
    • 2 tablespoons caster sugar
    • 1 pinch salt
    • For the soup
    • 2 pork feet or 500g lard
    • peanut oil
    • 1 shallot
    • 4 tablepoons red annatto seeds
    • 2 garlic cloves, minced
    • 2 tomatoes, peeled and chopped
    • 4 lemongrass stalks, minced
    • 3 tablespoons shrimp paste
    • 4 tablespoons nuoc mam
    • 1 packet Asian style vermicelli (bun)
    • lettuce leaves, torn into pieces
    • mint leaves, torn into pieces
    • fresh coriander, minced
    • rau ram leaves (optional)
    • soya bean sprouts
    • lime juice
    • chilli powder

    Method
    Prep:25min  ›  Cook:1hr30min  ›  Extra time:6hr marinating  ›  Ready in:7hr55min 

    1. Cut the meat into thin strips, mince the shallots. Mix the meat, the shallots, 3 tablespoons nuoc mam, sugar and a pinch of salt. Cover with cling film and leave to marinate in the fridge for at least 4 hours or overnight.
    2. Bring a large pot of salted water to the boil and and cook the pork feet for 10 minutes. Drain and set to one side. In the same pot bring 4 to 5 liters water to the boil. Add the pig feet back with a pinch of coarse salt and simmer over low heat for 1 hour. Occasionally remove the scum that forms on the surface. After 1 hour of cooking remove the feet and let cool.
    3. Heat a little oil in a wok or frying pan. Remove the meat from the marinade and fry over high heat till browned. Set to one side.
    4. Heat a little oil in another frying pan over high heat and add the annatto seeds. As soon as the oil has taken on the colour, remove the seeds. Add the garlic, shallots and tomatoes. Fry quickly then add everything to the stock with the pork feet.
    5. Add lemongrass, shrimp paste and 4 tablespoons nuoc mam. Cover and simmer for 2 hours.
    6. Remove the meat from the pork legs and chop. Cook the vermicelli according to the package directions.
    7. In a bowl combine lettuce, mint, coriander, rau ram and soya sprouts.
    8. To each bowl add vermicelli, a little beef, a little pork and 2 to 3 ladles stock. To with lettuce herb mixture and season with lime juice and chilli.

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