Bún bò giò Huế 🐖🐂 
Bún Bò Giò Huế (Hue-Style Beef and Pork Noodle Soup) 🐖🐂
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.
Bún Bò Giò Huế (Hue-Style Beef and Pork Noodle Soup) 🐖🐂
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.
Cooking Instructions
- 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.
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