Bún Bò Nạm with Chả Quết (Vietnamese Beef Noodle Soup with Shrimp Paste and Pork Paste)

Name: Bún Bò Nạm with Chả Quết (Vietnamese Beef Noodle Soup with Shrimp Paste and Pork Paste)
Ingredients: 10 1/2 oz beef brisket (about 300 grams); 3 1/2 oz pork paste (chả quết or giò sống, about 100 grams); 5 stalks lemongrass; 3 large garlic cloves; 5 shallots; 1/4 pineapple; 1 tablespoon Huế-style fermented shrimp paste; 2 tablespoons annatto oil; Seasonings: salt, black pepper, chicken bouillon powder, sugar, MSG (optional); Garnishes: green onions, Vietnamese coriander (rau răm), onion; Dipping sauce: lime, chili, chili paste; Vegetable sides: shredded water spinach, baby mustard greens, bean sprouts, assorted fresh herbs; Thick or thin rice vermicelli noodles, as preferred

Hoàng Thị Tố Hà @toha_2591227

Huế

Whenever I crave a bowl of noodles with the aroma of shrimp paste and lemongrass, similar to bún bò Huế but without all the traditional ingredients, this is a simple way to make a beautiful and delicious dish for everyone.

Hoàng Thị Tố Hà @toha_2591227

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Ingredients

10 1/2 ozbeef brisket (about 300 grams)
3 1/2 ozpork paste (chả quết or giò sống, about 100 grams)
5 stalkslemongrass
3large garlic cloves
5shallots
1/4pineapple
1 tablespoonHuế-style fermented shrimp paste
2 tablespoonsannatto oil
Seasonings: salt, black pepper, chicken bouillon powder, sugar, MSG (optional)
Garnishes: green onions, Vietnamese coriander (rau răm), onion
Dipping sauce: lime, chili, chili paste
Vegetable sides: shredded water spinach, baby mustard greens, bean sprouts, assorted fresh herbs
Thick or thin rice vermicelli noodles, as preferred

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Steps

1

Prep the vegetables and bean sprouts by washing and draining them. Cut the lime into wedges and prepare fresh chili and chili paste for serving. Lightly smash the lemongrass stalks and cut into sections. Cut the pineapple in half. Smash the shallots.
2

To make the pork paste balls: Place the pork paste in a bowl with minced garlic, 1/2 teaspoon sugar, and 1/2 teaspoon black pepper. Use a spoon to mix and pound until the seasonings are well combined.
3

To make the broth: Rinse the beef brisket with salt and vinegar. Blanch the beef in a pot of boiling water with 1 tablespoon white wine for 2 minutes, then remove and rinse under water to clean off any residue. Place the beef in a pot with 4 1/4 cups water (about 1 liter), 1 teaspoon salt, pineapple, shallots, and lemongrass. Bring to a boil, then reduce to a simmer. If the broth reduces too much, add more water as needed. When the beef is tender, add the pork paste balls, then add the diluted shrimp paste and season with fish sauce, chicken bouillon powder, sugar, and MSG to taste.
4

Once the broth is ready, turn off the heat and stir in the annatto oil.
5

To serve: The beef should be tender yet slightly chewy, the pork paste balls springy and fragrant, and the broth clear with a wonderful aroma of lemongrass and shrimp paste. Enjoy!