Vietnamese Hue Noodle Soup - Bun Bo Hue |
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Prep Time: 10 Minutes Cook Time: 125 Minutes |
Ready In: 135 Minutes Servings: 4 |
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My favorite Vietnamese restaurant, Little Saigon , serves Bun Bo Hue as a weekend special, starting on Thursday night. Since I can't move in for the weekend, it is natural that I learn to prepare to make this delicious dish for myself. Now you, too, can enjoy it, without going far from your kitchen! Ingredients:
1 lb ham hock |
6 stalks lemongrass, crushed and sliced thin |
2 tablespoons nuoc nam |
1 teaspoon sugar |
1 teaspoon sea salt |
1 teaspoon black pepper |
4 ounces boneless sirloin |
4 ounces boneless pork loin |
16 ounces rice noodles, cooked |
1 cup bean sprouts |
4 sprigs thai holy basil (regular basil ok) |
4 sprigs fresh mint |
4 sprigs fresh cilantro |
4 teaspoons sambal oelek or 4 teaspoons hot chili sauce |
4 -8 fresh thai red chili peppers (amount optional) |
1 lime, cut into quarters |
Directions:
1. Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass.
2. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours.
3. Strain the broth, reserving ham hocks if you desire them.
4. Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat.
5. Thinly slice meats into small pieces.
6. To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
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