Bún Bò Huế Recipe by Hoàng Nga
This recipe is translated from Cookpad Vietnam. See original: Bún bò huế Cooking Instructions 1 Blanch the beef brisket. Add the brisket, beef tendon, pork hock, water, salt, filtered Huế shrimp paste, pineapple, smashed lemongrass, and beef noodle soup seasoning cubes to a pot. Simmer until the meats are tender. Remove each type of meat as it finishes cooking: pork hock cooks first, brisket should be just cooked through (do not overcook), and tendon cooks last. Cut the brisket into smaller pieces to cook faster. 2 To make the sate: combine shrimp sate sauce, minced lemongrass, and ground chili. Sauté the mixture, adding annatto oil if desired. 3 Remove all solids from the broth. Season the broth with soup base powder, salt, and more Huế shrimp paste to taste. Make the broth slightly salty, as it will be served with noodles. 1 Blanch the beef brisket. Add the brisket, beef tendon, pork hock, water, salt, filtered Huế shrimp paste, pineapple, smashed lemongrass, and beef noodle soup seasoning cubes to a pot. Simmer until the meats are tender. Remove each type of meat as it finishes cooking: pork hock cooks first, brisket should be just cooked through (do not overcook), and tendon cooks last. Cut the brisket into smaller pieces to cook faster. 1 Blanch the beef brisket. Add the brisket, beef tendon, pork hock, water, salt, filtered Huế shrimp paste, pineapple, smashed lemongrass, and beef noodle soup seasoning cubes to a pot. Simmer until the meats are tender. Remove each type of meat as it finishes cooking: pork hock cooks first, brisket should be just cooked through (do not overcook), and tendon cooks last. Cut the brisket into smaller pieces to cook faster. 2 To make the sate: combine shrimp sate sauce, minced lemongrass, and ground chili. Sauté the mixture, adding annatto oil if desired. 2 To make the sate: combine shrimp sate sauce, minced lemongrass, and ground chili. Sauté the mixture, adding annatto oil if desired. 3 Remove all solids from the broth. Season the broth with soup base powder, salt, and more Huế shrimp paste to taste. Make the broth slightly salty, as it will be served with noodles. 3 Remove all solids from the broth. Season the broth with soup base powder, salt, and more Huế shrimp paste to taste. Make the broth slightly salty, as it will be served with noodles. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tini’s Mac & cheese Smothered pork chops Easy Breaded Prawns Pina Colada Bundt Cake Smoked tofu,zucchini and pickled cucumber vegan salad Tini’s Mac & cheese Smothered pork chops Easy Breaded Prawns Pina Colada Bundt Cake Smoked tofu,zucchini and pickled cucumber vegan salad Fried Fish Fillet Easy Breaded Prawns Chhole Chana Masala Chana masala Chole tikki (left over chole) Rajma Pindi chole PALAK CHOLE.. Healthy Broccoli Kabab Hot opened sandwiches Fried Fish Fillet Easy Breaded Prawns Chhole Chana Masala Chana masala Chole tikki (left over chole) Rajma Pindi chole PALAK CHOLE.. Healthy Broccoli Kabab Hot opened sandwiches