Bún Bò Nạm With Chả Quết (Vietnamese Beef Noodle Soup With Shrimp Paste And Pork Paste) Recipe by Hoàng Thị Tố Hà
Cooking Instructions 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! 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. 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. 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. 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. 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! 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! 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