Bún Bò Gân

Name: Bún Bò Gân
Ingredients: 2.2 lbs beef tendon brisket; 1/2 pineapple; 1 1/2 large onions; 10 shallots; 10 stalks lemongrass; 3 tablespoons Huế shrimp paste; 1 tablespoon chili powder + 1 teaspoon fine Huế chili powder; 2 tablespoons cooking oil; Seasonings: salt, seasoning powder, fish sauce, sugar, MSG if desired; Garnish: onion, green onions, Vietnamese coriander; Accompaniments: lettuce, julienned water spinach, bean sprouts, assorted herbs; Fresh rice noodles, thick or thin as preferred

Hoàng Thị Tố Hà @toha_2591227

Huế

Impresses diners with the distinctive sweet and fragrant flavor of Huế shrimp paste and lemongrass. The beef tendon is tender and crunchy, making it a dish that leaves you craving for more 😋👍

Hoàng Thị Tố Hà @toha_2591227

Huế

Impresses diners with the distinctive sweet and fragrant flavor of Huế shrimp paste and lemongrass. The beef tendon is tender and crunchy, making it a dish that leaves you craving for more 😋👍

Saved

Ingredients

2.2 lbsbeef tendon brisket
1/2pineapple
1 1/2large onions
10shallots
10 stalkslemongrass
3 tablespoonsHuế shrimp paste
1 tablespoonchili powder + 1 teaspoon fine Huế chili powder
2 tablespoonscooking oil
Seasonings: salt, seasoning powder, fish sauce, sugar, MSG if desired
Garnish: onion, green onions, Vietnamese coriander
Accompaniments: lettuce, julienned water spinach, bean sprouts, assorted herbs
Fresh rice noodles, thick or thin as preferred

Saved

Steps

1

Soak and clean the beef with salt and vinegar, then blanch it in boiling water with a little white wine. Remove the beef, rinse it with water to clean off any scum, and cut into bite-sized pieces.
2

Add 2 liters (about 8 1/2 cups) of water to a pot with the beef, pineapple, 1 onion, crushed shallots, and 1/2 tablespoon salt. Simmer the beef over medium heat until the tendons are tender, then remove the beef and set aside.
3

Add more water to compensate for evaporation during simmering, then add crushed lemongrass stalks and shrimp paste. When the broth boils again, season to taste (the shrimp paste is boiled with 1 2/3 cups (400ml) of water and cooled, which enhances its flavor). Once the broth is flavorful, reduce to the lowest heat, and add the chili powder and oil mixture or annatto oil if you prefer less spice.
4

Chop the garnish. Stir-fry the chili. Prepare the accompaniments.
5

Blanch the rice noodles in boiling water, then place them in a bowl. Top with beef and garnish, then ladle the broth over. Serve with stir-fried chili and fresh herbs. The beef tendon is tender and delicious.
6

Note: If you want the shrimp paste to be less pungent, dissolve it in a bowl of cold water, then use only the clear liquid.