Hue Beef Noodle Soup

Introduction to Hue Beef Noodle Soup

Hue Beef Noodle Soup, also known as Bun Bo Hue, is a popular Vietnamese soup originating from the city of Hue, situated in the central region of Vietnam. Known for its balance of spicy, sour, salty, and umami flavors, this dish distinguishes itself from its better-known cousin, Pho, by its use of bold spices and lemongrass, and the inclusion of pork hock and fermented shrimp paste. Over the years, it has gained international fame, capturing the hearts of culinary enthusiasts around the globe.

Historical Background

Hue, the former imperial capital of Vietnam, is celebrated for its royal cuisine. This city has a rich history and is known for its sophisticated and colorful culinary traditions. The soup dates back centuries, thought to be a dish that was favored and refined within the royal court. Because of Hue's central location, the flavors are a harmonious blend of the North and South of Vietnam, offering bold and aromatic notes that captivate the senses.

Ingredients

• Beef shank - 1 pound
• Pork hock - 1
• Pork blood curds (optional) - 1 block
• Lemongrass - 3 stalks
• Ginger - 2 inches, smashed
• Garlic - 4 cloves
• Onion - 1, halved
• Shrimp paste - 2 teaspoons
• Fish sauce - 3 tablespoons
• Chili paste - 1 tablespoon
• Rock sugar - 1 piece
• Rice noodles - 1 package (preferably thick Bun Bo Hue noodles)
• Bean sprouts - 2 cups
• Lime - 1, cut into wedges
• Cilantro - 1 bunch, chopped
• Thai basil - a handful
• Green onions - 1 bunch, chopped
• Red cabbage - sliced thinly, 1 cup
• Salt and pepper to taste

Preparation

Preparing the Broth

1. Begin by thoroughly rinsing the beef shank and pork hock under cold water. Place both in a large pot filled with water, bring to a boil to remove impurities, and then discard the water.
2. Refill the pot with fresh water, returning the beef shank and pork hock to the pot. Add the halved onion, smashed ginger, and 2 stalks of smashed lemongrass.
3. Gently simmer for about 3-4 hours, skimming any fat and scum that float to the surface to ensure a clear broth.
4. Remove the meats from the broth, allow them to cool slightly, then slice into thin pieces. Set aside for serving later.

Spicing the Broth

1. In a small pan, heat some oil and add minced garlic, remaining lemongrass (finely chopped), and the chili paste. Sauté until fragrant.
2. Stir in the shrimp paste and cook for another minute.
3. Add this mixture to the pot of simmering broth, along with the fish sauce and rock sugar. Allow it to simmer for another 15 minutes, adjusting the seasoning with salt and pepper as desired.

Cooking Process

Cooking the Noodles

1. Prepare a pot of boiling water, and cook the rice noodles according to the package instructions. Typically, it takes about 10-12 minutes. Ensure they are cooked through but remain slightly chewy for texture.
2. Once cooked, rinse the rice noodles under cold water to stop the cooking process and to remove excess starch.

Assembling the Dish

1. Divide the rice noodles into serving bowls.
2. Generously ladle the hot broth over the noodles.
3. Add slices of beef shank and pork hock to each bowl.
4. If using, add the cubed pork blood curds.
5. Garnish with fresh cilantro, Thai basil, and green onions.
6. Serve with a side of bean sprouts, thinly sliced red cabbage, and lime wedges.

Enjoying the Meal

Bun Bo Hue is best enjoyed piping hot. Invite diners to add fish sauce, more chili paste, and a squeeze of lime to tailor the soup to their personal taste. The soup’s multiple layers of flavor, from the refreshing herbs to the satisfying fatty depth of the broth, make it a deeply comforting dish. Pair it with traditional Vietnamese pickles or a small bowl of fresh salad for a balanced meal. Enjoying Bun Bo Hue is not just about tasting the dish, but immersing oneself in the rich cultural tapestry that it represents—a culinary journey into the heart of Vietnamese cuisine.