Bún Bò HuếPerfect Vietnamese Spicy Beef Noodle ( )

Ingredients−4servings+

• Pork bone500g
• Pork hock800g (1 piece)
• Beef muscle1 kg
• Beef plate300g
• Dried white noodle800g
• Lean pork pie / lean beef pieto taste, sliced
• Lemongrass8 stalks
• Onion700g (2 bulbs)
• Ginger70g
• Shallot80g
• Garlic20g
• Chilito taste
• Pineapple500g
• Hue shrimp paste80g
• Saltto taste
• Seasoning powderto taste
• Rock sugarto taste
• Fish sauce3 tbsp
• MSG1/2 tbsp (optional)
• Cooking oil3 tbsp
• Korean chili powder1 tbsp
• Annatto oil2 tbsp
• Green onionto taste, chopped
• Lemonto taste, sliced
• Seasoning vegetables (rau răm, húng cây, quế, ngò gai)to taste
• Shredded water spinachto taste
• Mung bean sproutsto taste

Directions▶ Start cooking

1. Slice ginger into pieces.
2. Wrap ginger, 1 onion, and 2 shallots in aluminum foil.
3. Grill wrapped ginger and shallots for 15 minutes at 350°F (175°C).⏱ 15m
4. Grill wrapped onion for 20 minutes at 350°F (175°C).⏱ 20m
5. Mince 2 grilled shallots.
6. Mince 4 cloves of garlic.
7. Mince chili.
8. Mince 2 stalks of lemongrass.
9. Smash the remaining lemongrass stalks and tie them together.
10. Slice pineapple into long pieces.
11. Peel grilled shallots and cut 1 in half.
12. Peel grilled onion and cut 1 in half.
13. Peel grilled ginger and smash it.
14. Boil water in a pot, add fresh ginger slices and 1/2 tbsp salt.
15. Add pork bones and pork hock to the boiling water and blanch for 2 minutes, then remove.⏱ 2m
16. Add beef muscle and beef plate to the same boiling water and blanch for 2 minutes, then remove.⏱ 2m
17. Rinse all blanched meats (pork bones, hock, beef muscle, beef plate) thoroughly under running water.
18. Place smashed lemongrass at the bottom of an Instant Pot.
19. Add beef muscle and beef plate to the Instant Pot.
20. Add 2 liters of water, 1 tsp salt, 1/2 tbsp seasoning powder, 15g rock sugar, 1/2 grilled onion, grilled ginger, 1 grilled shallot, and a piece of pineapple.
21. Close the Instant Pot lid, set the valve to sealing, and pressure cook for 25 minutes.⏱ 25m
22. In a separate pot, add 2.5 liters of water, pork bones, pork hock, 1 tsp salt, 20g rock sugar, 1/2 grilled onion, grilled ginger, 1 grilled shallot, smashed lemongrass, and a piece of pineapple.
23. Bring the pork pot to a boil on high heat, skim any foam, then simmer on low heat without a lid.
24. Add 80g Hue shrimp paste to a small pot with 1/2 liter of water, stir to dissolve, then bring to a gentle boil for 3 minutes on low heat to reduce the strong smell, then turn off heat and let it settle.⏱ 3m
25. Heat 3 tbsp cooking oil in a pan, add minced shallots, minced lemongrass, and minced garlic, and sauté until slightly golden.
26. Add 1 tbsp Korean chili powder (or minced fresh chili) and 2 tbsp annatto oil to the pan, stir well, then turn off heat.
27. Slice fresh onion thinly and soak in ice water.
28. Chop green onion.
29. Slice fresh chili and lemon for garnish.
30. Once the Instant Pot is done, release pressure, check if beef is tender, then remove beef muscle and beef plate and soak in cold water to keep them firm and prevent darkening.
31. Remove pork hock from the simmering pot once cooked (after about 50 minutes) and soak in cold water.⏱ 50m
32. Remove all bones and aromatics (onion, lemongrass, ginger, pineapple, shallots) from the pork broth.
33. Pour the beef muscle broth from the Instant Pot into the pork bone broth.
34. Add 1 liter of boiling water to the combined broth to compensate for evaporation.
35. Carefully skim 250ml of clear liquid from the settled shrimp paste and add it to the main broth.
36. Add the sautéed aromatic chili oil to the broth.
37. Season the broth with 1 tbsp seasoning powder, 1/2 tbsp salt, 2 tbsp rock sugar, 3 tbsp fish sauce, and 1/2 tbsp MSG (optional), then stir well and taste.
38. Soak dried white noodles for 20 minutes, then boil in water for 15 minutes until soft but still chewy.⏱ 20m
39. Rinse the cooked noodles with cold water twice and drain.
40. Slice beef muscle and beef plate thinly (about 5mm).
41. Slice lean pork pie / lean beef pie.
42. To assemble, place noodles in a bowl, arrange sliced beef muscle, beef plate, pork hock, and lean pork pie on top.
43. Add sliced fresh onion and chopped green onion.
44. Pour hot broth over the ingredients.
45. Garnish with sliced fresh chili, basil, shredded water spinach, and mung bean sprouts. Serve with lemon wedges and chili sauce (sa tế) on the side.

Tips

• Grilling ginger, onion, and shallots enhances their aroma.
• Blanching meats with ginger and salt helps clean them and results in a clearer, more flavorful broth.
• Do not exceed the maximum fill line when using a pressure cooker.
• Simmering the pork broth on low heat without a lid helps keep the broth clear.
• Cooking shrimp paste separately and clarifying it prevents a strong, overpowering smell in the broth.
• Adjust chili powder amount based on desired spiciness; Korean chili powder is less spicy than fresh minced chili.
• Soaking cooked beef and pork hock in cold water helps them firm up and prevents discoloration.
• Do not overcook the noodles; they should be soft but still have a chewy texture.

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