Buzz
The sweet and savory taste of Hue beef noodle soup is so enchanting, it leaves a lasting impression on everyone who tries it.
This weekend, let Mom whip up a pot of fragrant, delicious Hue beef noodle soup for the whole family to enjoy. The recipe is simpler than you think! Let's see how it's done!
Ingredients for making Hue beef noodle soup:
- 1kg beef bones
- 400g beef brisket
- 200 crab sausages
- 1 piece of pork trotter, chopped into chunks
- 1 teaspoon of cashew nuts
- 6 stalks of fresh lemongrass
- 1 small piece of ginger
- 1 onion bulb
- 100g beef or pork organs
- Scallions, cilantro, bean sprouts, Vietnamese coriander, banana blossoms, lime, fresh chili
- 1 small bowl of fermented shrimp paste
- Sugar, soup powder
- 1kg thick vermicelli noodles
How to make Hue beef noodle soup:
Step 1:
Chop the pork trotter into chunks, then put it in a pot of boiling water and simmer until the water boils again. Then, remove the trotter, wash it thoroughly to remove any dirt or residue from the boiling process.
Add water for the second time, simmer gently, add 1/5 teaspoon of soup powder for richness.
Step 2:
Clean and chop 2 lemongrass stalks, and split or lightly pound the rest. Peel and half slice the onion, and halve the areca nut. Prepare the beef bones similarly to the trotter. After the second boil, reduce heat to low and simmer for about 2 hours.
Add the sliced onion and halved areca nut to the simmering broth along with a few crushed lemongrass stalks to enhance the sweetness of the broth.
Step 3:
Peel and clean the ginger, slice thinly. Boil the beef brisket with ginger until fragrant. Be sure to boil until just tender to retain the crispness of the tendons, but not too firm.
To check the tenderness when boiling the brisket, you can use a skewer to test. If it pierces easily, it's done. Then, remove from heat and slice thinly.
Step 4:
Boil the beef or pork organs until cooked, then remove and let cool. Cut into bite-sized cubes.
Step 5:
Mold the crab sausages into small balls and drop them into the pot of boiling water with the beef brisket. When the balls float to the surface, indicating they are cooked, remove and set aside.
Step 6:
Take a clean bowl, dilute the fermented shrimp paste in cold water, then let it settle and strain the liquid. Sauté the remaining chopped lemongrass with 2 tablespoons of cooking oil, add cashews to add color.
Note: Do not add cashews when the oil is too hot as they can quickly burn and not give color. Then, add the diluted fermented shrimp paste, cashew water to the pot of beef bone broth, add soup powder, sugar to taste.
Step 7:
Now you blanch the noodles in boiling water to reduce sourness and heat. Transfer the noodles to a bowl, pour in the broth, add crab sausages, beef organs, beef brisket, pork trotter, thinly sliced onions, and Vietnamese coriander.
Don't forget to prepare a plate of fresh bean sprouts, banana flowers, lime, chili, and Vietnamese coriander for everyone to enjoy together.
Enjoy your meal!
