Authentic home cooking from Vietnam, with US measurements.

Originally published on Cookpad Vietnam as Bún Bò Huế Tái Nạm

Bún Bò Huế Tái Nạm

Name: Bún Bò Huế Tái Nạm
Total time: 7200 s
Yield: Serves 3 servings
Ingredients: Enough bún bò (round rice noodles) for serving; 7 oz thinly sliced beef sirloin (about 200 grams) for rare beef topping; Mixed fresh herbs for serving (such as water spinach, banana blossom, assorted aromatic herbs); 10 1/2 oz lean beef tenderloin (about 300 grams); 1/4 pineapple; 1 onion; 1 (2 inch) piece of ginger; 6 1/3 cups water (1.5 liters); 2 beef or pork bouillon cubes; 1 tablespoon rock sugar; 1 teaspoon MSG; 3 tablespoons vegetable oil; 2 tablespoons finely chopped young lemongrass; 2 cloves garlic, minced; 1 small shallot, minced; 1/2 teaspoon annatto powder; 1/3 teaspoon salt; 1/3 teaspoon MSG; 1 tablespoon Huế-style fermented shrimp paste (mắm ruốc); 1 handful Vietnamese coriander (rau răm); 4-5 scallions; 1/2 small onion

Dory @Marie007

Viet Nam

Bún bò Huế is probably my family's favorite noodle dish out of all the different types of noodles we enjoy. At home, we usually make a simple version using only beef (without pork hock), so it's pretty quick to prepare.

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Ingredients

2 hours

Serves 3 servings

Enough bún bò (round rice noodles) for serving
7 ozthinly sliced beef sirloin (about 200 grams) for rare beef topping
Mixed fresh herbs for serving (such as water spinach, banana blossom, assorted aromatic herbs)
Broth
10 1/2 ozlean beef tenderloin (about 300 grams)
1/4pineapple
1onion
1 (2 inch)piece of ginger
6 1/3 cupswater (1.5 liters)
2beef or pork bouillon cubes
1 tablespoonrock sugar
1 teaspoonMSG
Aromatics sautéed in oil
3 tablespoonsvegetable oil
2 tablespoonsfinely chopped young lemongrass
2 clovesgarlic, minced
1small shallot, minced
1/2 teaspoonannatto powder
1/3 teaspoonsalt
1/3 teaspoonMSG
1 tablespoonHuế-style fermented shrimp paste (mắm ruốc)
Extra herbs for flavor
1 handfulVietnamese coriander (rau răm)
4-5scallions
1/2small onion

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Steps

2 hours

1

Place the beef tenderloin, smashed lemongrass, smashed ginger, quartered onion, and pineapple into a pot. Add water and bring to a boil. Skim off any foam, cover, reduce heat, and simmer for 1 hour. Season to taste.
2

Sauté the chopped lemongrass, shallot, and garlic in oil with the seasonings and shrimp paste until fragrant.
3

Add the sautéed aromatics to the broth and adjust seasoning as needed. Chop the scallions, onion, and Vietnamese coriander, reserving the white parts of the scallions. Slice the cooked beef tenderloin.
4

To serve, place noodles in a bowl, top with sliced beef tenderloin and scallion whites. Briefly blanch the thinly sliced rare beef and add on top. Ladle hot broth over everything, garnish with scallions, Vietnamese coriander, black pepper, chili, and enjoy.

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Cooksnaps

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Dory @Marie007

Published in the US on July 18, 2025 14:01

Viet Nam

Các công thức của tôi:❕Món thuần chay (Vegan) 🌱 chỉ chế biến từ rau củ quả và nguyên liệu không có nguồn gốc động vật❕Món nửa chay (Vegetarian) 💚 có dùng trứng, sản phẩm từ sữa và sữa, mật ong…❕Món có nguồn gốc động vật: không đánh dấu gì đặc biệt.

Keywords

Onion Welsh Onion Shallot Rice Noodle Lemon Grass Rum Vege Ginger Cilantro Beef Tenderloin Shrimp Pork Beef Cheera Sirloin Pineapple Banana Garlic

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