Vietnamese Spicy Beef Noodles

Bún Bò Huế is a popular Vietnamese soup that originated from the city of Huế in central Vietnam. It is a spicy beef noodle soup that is known for its bold flavors and vibrant color. The soup is made with beef bones, beef shank or brisket, and pork bones or pork hock, which are simmered for hours to create a rich and flavorful broth. The broth is then seasoned with shrimp paste, fish sauce, chili paste, and other aromatic herbs and spices. The soup is typically served with rice noodles (bún) and topped with sliced beef, fresh herbs (such as Thai basil and cilantro), bean sprouts, lime wedges, and sliced chili. Bún Bò Huế is a popular street food in Vietnam and has gained popularity around the world for its unique taste and spicy kick.

Here's a production procedure for Bún Bò Huế, a popular Vietnamese spicy beef noodle soup:

Ingredients:

1 kg beef bones or oxtail

500g beef shank or brisket

500g pork bones or pork hock

1 onion, peeled and halved

4-5 cloves of garlic, minced

2 tablespoons vegetable oil

2 tablespoons shrimp paste (optional)

1 tablespoon annatto seeds (optional, for color)

2-3 tablespoons fish sauce

1 tablespoon sugar

1 tablespoon chili paste (adjust to taste)

Salt and pepper to taste

Rice noodles (bún)

Fresh herbs (Thai basil, cilantro, mint)

Bean sprouts, lime wedges, and sliced chili for garnish

Procedure:

1.In a large pot, bring water to a boil. Add beef bones, pork bones, and beef shank/brisket. Boil for about 5 minutes to remove impurities. Drain and rinse the bones and meat under cold water.

2.In the same pot, add the bones and meat back along with the onion halves. Cover with water and bring to a simmer. Skim off any foam that rises to the surface.

3.Simmer the broth for about 2-3 hours, until the meat is tender and the broth is flavorful. Add more water if needed to maintain the desired level of broth.

4.In a separate pan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.

5.Optional: If using annatto seeds, add them to the hot oil and stir until the oil turns red. Remove the seeds from the oil.

6.Add the garlic (and annatto oil if using) to the pot of broth.

7.Stir in shrimp paste, fish sauce, sugar, and chili paste. Adjust the seasonings to your taste preferences.

8.Continue simmering the broth for another 30 minutes to allow the flavors to meld together.

9.Remove the beef shank/brisket from the pot and slice thinly against the grain. Set aside.

10.Strain the broth to remove any solids and return it to the pot. Season with salt and pepper if needed.

11.Prepare the rice noodles according to package instructions.

12.To serve, place a portion of rice noodles in a bowl. Top with sliced beef shank/brisket and ladle hot broth over it.

13.Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili.

Note: Bún Bò Huế is traditionally served spicy, but you can adjust the amount of chili paste according to your spice preference. Feel free to add additional toppings such as sliced banana blossoms or shredded cabbage for added texture and flavor.