Bún Bò Giò Huế (Hue-Style Beef and Pork Noodle Soup) 🐖🐂

Name: Bún Bò Giò Huế (Hue-Style Beef and Pork Noodle Soup) 🐖🐂
Yield: Serves 5 servings
Ingredients: 1 pork hock; 1 pound beef tendon; Duck blood; Pork paste; 3 large stalks of lemongrass; Hue shrimp paste; Rice noodles; Fish sauce; Sugar; Salt; msg; Seasoning powder; Pepper; Chili powder; Fresh chili peppers; 2 onions; Fresh herbs: lettuce, cilantro, bean sprouts

Đoàn Thị Thanh Thuỷ @cook_8296544

Huế

As a student studying abroad, whenever I miss the taste of home, I head to the kitchen. Bún Bò Giò Huế is a signature dish from the ancient capital region. I want to share it so everyone can cook it with the authentic Hue flavor.

Đoàn Thị Thanh Thuỷ @cook_8296544

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Ingredients

Serves 5 servings

1pork hock
1 poundbeef tendon
Duck blood
Pork paste
3large stalks of lemongrass
Hue shrimp paste
Rice noodles
Fish sauce
Sugar
Salt
msg
Seasoning powder
Pepper
Chili powder
Fresh chili peppers
2onions
Fresh herbs: lettuce, cilantro, bean sprouts

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Steps

1

Slice the beef thinly, marinate with 1/2 tablespoon fish sauce, pepper, chili powder, MSG, and a few slices of onion. Mix well and set aside.
2

Clean the pork hock, chop into pieces. Drain and place in a pot. Add 3 tablespoons fish sauce, pepper, chili powder, MSG, and cut the onion in half. Marinate for 30 minutes.
3

Turn on the heat under the pot with the pork hock, stir until lightly cooked. Add water to fill 1/3 of the pot. Cover and simmer the pork hock for 15 minutes.
4

Crush the lemongrass and add to the pot. Add water to fill half the pot. Simmer for another 20 minutes.
5

Dissolve 1 tablespoon of shrimp paste in a bowl of water. Gradually pour it into the pot. Keep the lid off to prevent the broth from becoming cloudy. Add another half bowl of clear water to the pot.
6

Once boiling, reduce the heat and simmer for 15 minutes. Then, use a teaspoon to add small pieces of pork paste to the pot. Boil for another 5 minutes, then add the duck blood. Add a little sugar and taste to adjust seasoning.
7

Boil the pot for another 5-8 minutes, then reduce the heat to the lowest setting. Briefly blanch the beef and add to a bowl of noodles. Pour the broth over, adding the pork hock, pork paste, and duck blood. Top with green onions, squeeze lime, and add 1 teaspoon of chili fish sauce. Serve with fresh herbs.