Traditional Vietnamese Hue Style Beef Noodle Soup Recipe
Among numerous delicious dishes of Hue cuisine, people cannot forget the rich but still elegant flavor of the vermicelli, like Hue people themselves. For thousands of generations in Vietnam, Hue style beef noodle soup is their typical breakfast.
You baked 150gr onions, 10gr ginger, 25gr shallots until it smelled. Then parboil 500gr Pork Shoulder – Arm and 300gr Beef shank to discard all the dirt and then wash with clean water.
After preparing all the ingredients, put all onions, shallots, ginger, beef shank, and pork shoulder-arm into the pot with 2.5 liters of water. Add 60gr pineapple and some chilies before turning on the heat. The initial simmer of bone with cold water helps clear the broth. You simmer with medium heat for about 2 hours. Then you immediately pick pork and beef corn into an ice water bowl to be firmed.
Sate is the highlight of a delicious bowl of beef noodle soup, just fries 15gr minced lemongrass, 15gr minced red onion, 15gr minced garlic, 10gr minced chili, and 50ml cashew oil then you’ll have your attracted sate cup.
To have true Hue beef noodle, you must not ignore Hue shrimp paste, you mixed 50gr of shrimp paste with 150ml of water, just mix cold water, not boiling water. Stir to dissolve, filter over the sieve and then slowly pour into the pot of broth, try little by little to avoid the broth to be over salty. Add 60gr of rock sugar, 10gr of seasonings, and just-made sate into the pot, then you finished the beef noodle soup pot.
Parboil noodles in very hot water, put on a few pieces of beef, sliced pork pies, pork shoulder-arm. Add a few slices of onion and flagrant knotweed leaves. Then add hot broth and serve with the shaved flower of a banana tree and water spinach.
Vietnamese Hue Beef Noodle Soup is traditionally served for breakfast, but can also be enjoyed as a main dish.