bún bò HuếBun bo Hue

The Hue beef noodle soup: the stock, the annatto, the lemongrass, and the chili in the paste, the brisket and the tendon done to their pull in the 90–95 °C hold, and the rice vermicelli underneath. The dish is the stock article, on the spicy side, and the braise article, in the pot instead of the oven.

The page is the stock article with the curry paste article's chili and the green curry article's lemongrass, in one pot. The meat temperature article's slow world does the brisket and the tendon, and the pho is the neighbor on the plain side, with the boat noodles the neighbor on the stock article's other end.

Origin

Hué — the imperial city's noodle soup

Difficulty

3 / 5

Servings

4

Prep

30 min

Cook

2 hr

Total

~2.5 hr

Equipment

• A pot, 5 L, heavy-bottomed, with a lid — the stock article's own pot, in this dish the bun bo instead of the stock
• A mortar, for the paste, the curry paste article's own mortar, in this dish the chili and the lemongrass, and the garlic, all of it
• Four bowls, the wide, the 20 cm across, the plate article's own bowl, in this dish the bowl instead of the plate

Ingredients

• The stock
• 800 g of the beef brisket, cut the 4 cm thick, the braising article's own cut, in this dish the pot instead of the oven
• 400 g of the beef tendon, cut the 3 cm thick, the meat temperature article's own collagen, in this dish the pull
• 4 stalks of lemongrass, bruised, cut the 3 cm long, the green curry article's own lemongrass, in this dish the stock instead of the curry
• 1 piece of the annatto, the 5 cm of the chi vi if you have it, the mole negro article's own color, in this dish the stock
• 1 onion, the yellow, cut in quarters, the skin on, the stock article's own onion
• 3 cloves of garlic, crushed, the pad krapow article's own garlic, in this dish the paste and the stock
• 3 chilies, the chili thuoc if you have it, the curry paste article's own heat, in this dish the paste and the stock
• 3 tbsp of the fish sauce, the sauces 101 article's own salt, in this dish the stock
• 1 tbsp of the sugar, the palm if you have it, the sauces 101 article's own register
• 3 tbsp of the oil, for the annatto, before the stock
• The table
• 200 g of the rice vermicelli, the thin strand, the noodle article's own rice strand, in this dish the bowl underneath
• 2 kaffir lime leaves, if you have them, the massaman article's own leaf, at the table
• 1 carrot, the middle, 3 mm thick, the boeuf bourguignon article's own carrot, in this dish the bowl
• 4 leaves of the basil, and 2 limes, cut in four, the sauces 101 article's own sour, at the table

Method

1. The paste. The chili, the garlic, and the lemongrass, the white ends, into the mortar, and the fine side, and the curry paste article's own register, in this dish the bun bo instead of the paste. The paste, broken, and set, waits until the annatto, and the oil, and the pan, are at their window.
2. The annatto. The annatto, and the oil, into the heavy pan, and the medium heat, until the oil, the mole negro article's own color, reads as the red of the Hue stock, and the 3 tbsp of the oil, off the pan, is the pan heat article's own pull, in this dish the color instead of the fond. The paste, into the oil, and the 30 s of the frying article's own register, and the paste, the one the curry paste article is about, is the one that does the half the stock does not do on its own.
3. The stock. The brisket, and the tendon, and the onion, and the lemongrass, into the pot, and the annatto, and the paste, over it, and the water, the 5 L, the stock article's own water, and the pot, brought to a boil, skinned, and the heat down to the braising article's own hold, and the 2 hr until the 3 L of the water is taken in, and the brisket, the meat temperature article's slow world, pulls from the bone with the faintest twist, and the tendon, the 3 cm thick, is the one that reads as the Hue stock, not as the stock. The fish sauce, the sugar, into the stock, the sauces 101 article's own register, and the stock, off the heat, and the colander, and the set, wait until the vermicelli, and the bowl, and the lime, are at their window.
4. The bowl. The vermicelli, the 200 g, into the hot water, and the 3–5 min, until the strand, the outside just set, and the center, the faintest give, and the colander, and the cold water, and the bowl, the wide, the 20 cm, and the vermicelli, underneath, and the brisket, and the tendon, over it, and the stock, the 3 L, into the bowl, the stock article's own stock, in this dish the bun bo. The carrot, the 3 mm slice, and the basil, and the lime, and the kaffir lime leaf, on the side, the sauces 101 article's own register, at the table, and the bowl, down, waits until the hand does its work on the side.

Common failures

• The stock, red but flat, with the Hue not read as Hue. The annatto, not bloomed in the oil, or the curry paste article's paste, not broken fine enough, and the one that reads as red, not as Hue, is the one that missed the mole negro article's own color. The annatto, in the oil, and the paste, in the mortar, the fine side, are the two that do the half the pot does not do on its own.
• The brisket, stringy, with the pull missed at 2 hr. The temperature, too high, or the 2 hr, too short, and the one that is stringy is the one that missed the meat temperature article's own slow world. The 90–95 °C hold, and the pull, on the faintest twist, are the two that do the half the pot does not do on its own.
• The heat, not there at the table. The chili, the chili thuoc or the 3, not in the paste, and the one that reads as the pho instead of the bun bo is the one that missed the curry paste article's own heat. The paste, in the mortar, and the heat, the one the chili does, are the two that keep the bowl on the correct side of the line.

Variations

• The pig's tail: the tendon, the pig's tail instead, the meat temperature article's own collagen, in this dish the bun bo, and the stock, the stock article's own stock, on the same register.
• The lemongrass, the hot one: the 4 stalks of the green curry article's lemongrass, in this dish the bun bo, and the chili, the massaman article's own heat, on the same curry paste article's register.
• The vermicelli, the thick one: the noodle article's rice strand, in this dish the bun bo, and the carrot, the 3 mm slice, on the same boeuf bourguignon article's register.

What to serve with it

The pho, as the neighbor on the plain side, and the cao lau, as the half of the Vietnam section that does the noodle dry, on the same register of the stock article and the noodle article. The boat noodles, as the neighbor on the stock, and the miso soup, as the neighbor on the dashi, are the two that the bun bo sits beside on the table. The lime, the basil, the carrot, on the side, are the half the sauces 101 article does at the table, and the bowl, with the brisket and the tendon, is the dish as it is.

Stock · Curry pastes · Pho bo