How to cook Hue Beef Noodles at home, delicious and authentic to Central Vietnam

1. Ingredients:

– Beef shank: 500 grams
– Beef tendon: 3 ounces
– Pork trotters: 1 piece (choose the sausage first)
– Rib bones (pork or beef): 500 grams.
– Hue shrimp paste
– Spices: lemongrass, ginger, dried purple onion, garlic, chili powder, seasoning powder, sugar, cashew oil.
– Dry Hue beef noodle soup: 400 grams
– Raw vegetables (cilantro, coriander, bean sprouts, fresh onions, sliced banana flowers)
– You can also prepare pork rolls, meat rolls, crab rolls…

2. How to do it

Put the pork leg, beef bones and beef shank in the same pot, add lemongrass and crushed purple onions, add water and simmer for about 1 to 2 hours.

Beef shank for Hue beef noodle soup should not be boiled too tenderly as it will lose its quality, nor should it be boiled too tenderly as it will be chewy. To check whether the beef shank is soft enough after 30 minutes, take the beef shank separately and continue to simmer the pork leg and beef bones.

Cook over low heat and then add chopped onions to make the Hue beef noodle soup more fragrant and have enough time to secrete the sweetness in the bones.

You should remember that when stewing bones, if you want to add more water, absolutely do not add cold water, so the bone broth will no longer produce sweetness, you must add hot water.

When the water boils, add a little salt, turn the heat to a simmer, and start skimming off the fatty water and yellow foam. Cook until the pot of Hue beef noodle soup dries up by nearly 1/3 of the water. This part takes a long time to stew but makes the water thicken and does not require the available box of Hue beef noodle seasoning powder.

In a bowl, add 3 tablespoons of shrimp paste, add a little cold water, stir well, then let the residue settle, then scoop out the clear water of the shrimp paste and put it in the pot. Season the pot of water to taste with fish sauce, sugar, rock sugar and a little MSG.

Before that, you sauté minced lemongrass with cooking oil, drain the oil, heat it, and add cashew color to the pot of Hue beef noodle soup to get the color. At the same time, take dried Hue beef noodle soup, soak it in water for about 20 minutes, put it in boiling water and boil for 15 minutes, then take it out into a basket, rinse it with cold water and drain it.

3. Finished product and enjoy

On weekends, the whole family is full, and there’s nothing better than treating everyone to a delicious and rich bowl of Hue beef noodle soup. The sweet and fragrant taste of the water, the greasy taste of the pork trotters, the delicious crispy and soft taste of the meat, the fragrant crab rolls with a bit of spiciness from the chili and the sourness of the lemon.