Bún bò Huế (spicy lemongrass beef noodle soup)

The famous soup of the central Vietnamese city of Huế: a strong, lemongrass-scented beef broth, spicy chilli oil and thick rice noodles. Fierier and more spiced than phở.

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Method

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1. Bring the beef and pork hock to the boil in cold water, boil for 5 minutes, then drain and rinse the meat. ⏱ Timer: 5 min
2. Put the meats back on with 3 litres of fresh cold water, the lemongrass and onion, and simmer over low heat, just barely bubbling, for 2-2.5 hours, until the beef is tender. Skim off the foam. ⏱ Timer: 2 h
3. Remove the tender beef, let cool, and slice thinly; cut the hock into pieces.
4. Mix the shrimp paste with 100 ml water, let it settle, and pour only the clear liquid into the soup. Season with fish sauce, sugar and salt.
5. Heat the oil in a small pan, sauté the garlic, add the chilli and annatto, fry for half a minute, then stir half into the soup, and put the rest on the table.
6. Boil the rice noodles and drain.
7. Place noodles, beef slices and hock in bowls, pour over hot broth, sprinkle with red onion and herbs. Serve with bean sprouts and lime.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The soup can be made a day ahead; the fat is easy to skim off the top once cold.
• You can serve the chilli oil separately, so everyone decides how spicy to make it.

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