Vietnamese Spicy Beef Noodle Soup Bun Bo Hue Recipes
SPICY VIETNAMESE BEEF AND NOODLE SOUP
Steps:
- Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
- Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
- Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
- Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
- *Available at Asian markets and some supermarkets nationwide.
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- Cooking the tendons (gan) First step is to cook the beef tendons because this process will take about 3 hours. Boil a small pot of water and cook this separately for 3 hours until it softens. Rinse it once it’s done and refrigerate for firmness, then slice into 2-inch pieces. Cover and keep it in a fridge until ready to serve. (DO NOT cook this together in your stock pot. The nasty film that releases from the tendon will not be good for your broth.)
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- Let’s prepare the main broth! First off you want to par boil all the beef neck bones & beef shanks for about 10 minutes. Drain & wash the bones well to remove all muddy residues and wash the pot as well. This process is to remove all the dirty residues from the bones and to also maintain a very nice clean broth.
- Add 28 cups cold water into now-clean-pot. Add the pineapple, onion halves, lemongrass stalks, and ginger halves, salt, chicken bouillon and rock candied sugar. Bring it to boil over high heat, once the water starts to boil, lower the heat to medium and cook on simmer for 2 1/2 hours. Continue to remove any residues that floats up the surface of the pot as you go.
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