Hue Imperial Stew

Background and History

The Hue Imperial Stew, known as "Bun Bo Hue," originates from the imperial capital of Hue in central Vietnam. This dish is a quintessential representation of the region’s culinary heritage, marked by its bold and spicy flavors. Historically, Hue’s cuisine was known for its sophistication, catering to the royal court's refined tastes. The Hue Imperial Stew stands out with its harmony of rich broth, spicy undertones, and aromatic lemongrass overtones, reflective of the royal family’s opulent dining preferences.

Ingredients

For this flavorful stew, you will need the following ingredients. You can explore more about each of them by clicking the links:

• Beef Shank - 1.5 lbs
• Pig's Knuckles - 1 lb
• Lemongrass - 2 stalks, finely chopped
• Garlic - 5 cloves, minced
• Ginger - 1 inch, sliced
• Chili Paste - 2 tablespoons
• Fish Sauce - 2 tablespoons
• Shrimp Paste - 1 tablespoon
• Rock Sugar - 1 piece
• Beef Broth - 6 cups
• Rice Vermicelli - 1 package
• Cilantro - for garnish
• Lime - 1, cut into wedges
• Thai Basil - handful
• Bean Sprouts - 1 cup
• Onions - 2, thinly sliced
• Scallions - finely chopped
• Salt - to taste
• Black Pepper - to taste

Preparation

Before starting the cooking process, prepare your ingredients:

Prepare the Meat

1. Cut the beef shank into large pieces.
2. Clean the pig's knuckles thoroughly under running water.

Prepare the Aromatics and Broth

1. Mince the garlic and slice the ginger.
2. Chop lemongrass finely.
3. In a large pot, bring water to a boil and blanch the beef shank and pig's knuckles for about 10 minutes to remove impurities.
4. Drain and set aside.

Cooking Process

Preparing the Stew

1. In a clean pot, combine the blanched beef shank and pig's knuckles with the beef broth, lemongrass, ginger, garlic, and bring to a boil.
2. Reduce the heat to a simmer.
3. Add rock sugar, fish sauce, shrimp paste, and chili paste.
4. Season with salt and black pepper to taste.
5. Simmer for about 2 hours, or until the pig's knuckles are tender and the broth is rich and flavorful.

Preparing the Rice Vermicelli

1. While the stew simmers, boil water in another pot.
2. Add the rice vermicelli and cook according to package instructions.
3. Once cooked, rinse with cold water and drain.

Serving and Enjoyment

When serving the Hue Imperial Stew, it's all about layering flavors and textures softly:

1. Place a generous portion of rice vermicelli in each bowl.
2. Ladle the hot broth and pieces of beef shank and pig's knuckles into the bowls.
3. Garnish with fresh cilantro, Thai basil, onions, and scallions.
4. Add a handful of bean sprouts and a squeeze of lime for a refreshing tang.

This Hue Imperial Stew is perfect for any occasion, balancing spice with umami richness, delivering an authentic taste of Vietnam right at your dining table.