Hue's culinary traditions are considered some of the best in Vietnam. Every morning locals gather at sidewalk restaurants to eat delicious bún bò with fresh vegetables, bright peppers and a squeeze of lime. Below the recipe.
Ingredients:
500 g beef cartilage
1 kg beef shank
1 tbsp salt (separated into halves)
8 lemongrass stalks
120 ml vegetable oil
1 bunch spring onions (white parts cut into thin slices)
2 tbsp paprika powder
120 ml fish sauce
1 tbsp shrimp paste
1/2 tbsp sugar
200 g black pudding (optional)
100g thinly sliced Vietnamese white sausage
1 white onion (halved and thinly sliced)
Chopped coriander
Round fresh rice noodles (bún)
Instructions:
Clean the beef cartilage thoroughly, place and the beef shank in a large stockpot filled with enough water to cover and bring to a boil.
Strain the beef cartilage and beef shank in a colander. Place the clean meat in a clean stockpot, pour water over it, add 2 tablespoons of salt and bring to the boil.
Skim the surface of the water to remove impurities as it boils, then continue to simmer over medium heat.
Crush the lemongrass with the back of a knife and cut the stem lightly to release the aromatic oil, add lemongrass to the simmering stock.
Remove the beef shank from the stock when it is fully cooked, approximately after 1.5 hours, let it cool slightly and cut into thin slices. Add the beef slices back to the soup to keep it tender.
In a small saucepan, heat vegetable oil over medium heat, along with spring onions until lightly fried and golden brown, add the paprika and fish sauce, mix well, pour the mixture into the stock.
In a medium bowl, dissolve the fermented shrimp paste in 120 ml water and add to the stock, season with 1/2 tablespoon salt and sugar, adjust to taste.
Add the black pudding and Vietnamese white sausage.
The soup is ready to serve when the beef slices are perfectly tender, after about 3 to 4 hours of cooking. Serve immediately with round rice noodles, thinly sliced onions, fresh coriander, a squeeze of lime and fresh chili to taste.
