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Indulge in the Rich Flavors of Hue Beef Noodle Soup with Our Easy-to-Use Spice Mix!
1. Introduction to Hue Beef Noodle Soup
Hue Beef Noodle Soup, a Beloved Vietnamese Dish Loved by Many, Now Made Effortless with Our Special Spice Blend!
2. Easy-Peasy Recipe for Flavorful Hue Beef Noodle Soup Using Ready-Made Spice Mix
With this hassle-free recipe for Hue Beef Noodle Soup using a spice mix, you can rest assured that your dish will taste just as delicious as from the restaurant. Plus, it saves you plenty of time! Check it out now!
Prepare Your Ingredients
- Ingredients:
- Beef shank: 500g
- Beef flank: 500g
- Beef tendon: 300g
- Beef bone marrow: 500g
- Pork knuckle
- Dh Foods spice mix: 1 packet
- Fresh thick rice noodles: 1.5kg
- Hue shrimp paste
- Lemongrass, shallots, fresh chili, galangal
- Ginger, onions (3 grilled, 1 thinly sliced)
- Fresh herbs: scallions, sawtooth herb, Vietnamese coriander, basil, banana blossom, bean sprouts, peanuts,…
- Spices: chili powder, annatto seeds, rock sugar, seasoning powder, salt, fish sauce, shrimp paste
- Hue-style sausage, pork roll, pork patties, rare beef slices, beef balls, pork blood jelly… (according to your preference)
Follow These Steps
Step 1: Clean the beef bones, pork bones, pork knuckle, tendon, and flank. Parboil them for 5 – 7 minutes with a tablespoon of salt, then rinse each type thoroughly.
Step 2: Put all the cleaned bones and meat into a large pot with 3 – 4 liters of water. Add in a tablespoon of salt, a piece of grilled ginger, 3 grilled onions, a bunch of scallions, a piece of galangal, and the Hue beef noodle soup spice mix packet. Bring to a gentle boil and remember to skim off any foam to keep the broth clear, leaving the pot uncovered.
Step 3: Since pork knuckle cooks faster compared to the other ingredients, remove it after 1 hour, rinse it under cold water to make the skin crispy. After simmering for 2 hours, take out the flank and tendon to soak in ice water for 5 minutes. As for the beef bones, they can be simmered for 4 – 5 hours until the broth is flavorful, then remove along with the spice mix packet.
Step 4: While the bones are simmering, prepare the chili paste. Heat 3 tablespoons of cooking oil in a pan, then sauté chopped shallots, garlic, and lemongrass until fragrant. Add fresh chili paste, chili powder (adjust if you prefer less spicy), and annatto oil, sauté until golden. Season with a pinch of salt and a bit of sugar for a richer flavor. Once done, add half of the chili paste into the broth. Reserve the other half for serving.
Step 5: Dilute 4 tablespoons of shrimp paste with 1 bowl of simmering bone broth. Stir well until the shrimp paste dissolves, then strain it through a sieve to extract the liquid, discard the residue. Taste and adjust seasoning to your liking, at this point, the broth should be very flavorful.
Step 6: Prepare banana blossoms, shredded morning glory, and clean bean sprouts. Thinly slice scallions, Vietnamese coriander, and sawtooth herb. Slice rare beef, tendon, and flank thinly for serving.
Step 7: Blanch the noodles briefly in hot water, then transfer to a bowl. Arrange beef shank, beef flank, pork knuckle, sausage, blood jelly, and shredded onions on top. Add some fresh herbs, chopped scallions on the top and pour the broth over the noodles until submerged. Serve with lime wedges and fresh herbs on the side.
