Master the art of cooking traditional Bun Bo Hue with rich lemongrass beef broth, fragrant roasted Hue shrimp paste, tender beef shank, and pork knuckle.
Blanch beef bones, shank, and pork knuckle in boiling water with ginger for 10 minutes. Rinse thoroughly under cold water.
In a large pot, simmer bones, meats, lemongrass stalks, and roasted ginger in 4.5 liters of water. Remove shank and pork knuckle once tender (approx 45-60 mins) and plunge into cold ice water.
Strain settled Hue shrimp paste liquid into the broth. Sauté minced lemongrass with annatto oil and chili paste, then pour into the simmering broth.
Season broth with rock sugar, salt, and fish sauce. Place thick noodles in bowls, top with sliced beef shank, pork knuckle, crab meatball, sliced onions, and pour boiling soup over. Serve with fresh herbs and banana blossom.
Q: How to slice beef shank thinly without falling apart?
A: Chill the cooked shank in ice water and refrigerate for 30 minutes before slicing across the grain with a sharp knife.
Bạn có mẹo hay hoặc góp ý gia vị để món ăn này ngon hơn nữa? Hãy gửi đóng góp cho NoteChill nhé!
