Beautiful Hue girls show how to cook delicious and easy Hue beef noodle soup

Bun Bo Hue It has long been considered a special and attractive dish with bold flavors of the Ancient Capital. It would be great if you could make your own delicious bowls of vermicelli for the whole family to enjoy on the weekend.

Like Pham Thu Luy (born in Hue, now living in Hanoi), she learned to cook Hue beef noodle soup with the flavor of her birthplace when she was 20 years old.

“Perhaps because I love the kitchen and love Hue, I learned very quickly from a clumsy girl, but every time I cook, I change a recipe until I use this recipe, and I get compliments from my husband and friends.”she shared.

Having lived and worked in Hanoi for 12 years, Thu Luy loves Northern cuisine very much, but the dish she is most confident in cooking is still Hue beef noodle soup – a specialty of her hometown.

Share with 2Sao.vnshe said, most Hue women know that the main flavor that makes up this dish is shrimp paste and lemongrass, but not everyone knows how to cook and to cook properly, each person will have their own secret.

To cook a delicious pot of vermicelli, the most important thing is always to choose fresh ingredients and especially to pay attention to the smallest details, the most suitable spice ratio.

When she shared the recipe on social media, most people were happy and would like to share on her personal page to follow, making her very happy because Hue specialty noodle dish is loved by many people.

Let’s “pin” right away how to make this simple beef noodle soup!

Resources:

– Tube bone or beef bone

– Chopped pork hooves

– Crab cakes: 0.5kg

– Beef: 0.5kg

– Beef ball: 0.5kg

– Beef/pig blood: boiled

– Ginger, onion, purple onion

– Rui, lemongrass, rock sugar

– Green onions, raw vegetables, vermicelli

– Fish sauce, seasoning seeds, soup powder

Making:

Step 1: Boil nails for about 3 minutes, rinse with cold water to clean nails.

Step 2: Grilled onion, dried onion, ginger. Put the nails, beef and 1/2 amount of crushed lemongrass, onion, dried onion, and roasted ginger in a pot, cover with water and simmer for 1 hour.

Step 3: While waiting for the broth to simmer, chop onions, minced lemongrass, pick up raw vegetables to prepare for the next steps.

Step 4: Cut the lemon, slice the lemon vertically, divide the young side, the old side, remove the core. That will be more water.

Step 5: Stir-fry the onion and minced lemongrass until golden, then add Hue chili powder, 2 tablespoons fish sauce, 1 teaspoon seasoning seeds, 1 teaspoon powdered soup, the part of the shrimp paste is dissolved in a bowl of cold water, 1/2 amount of lemongrass for all. pot of broth

Step 6: Ready-made crab cakes, put in a pot of broth with beef balls, when you see it, it’s okay. Season to taste again

Step 7: Pre-purchased blood and boiled again and set aside. Remove the hoof and beef to the tray. Arrange the noodles and topping in the bowl. Onions, scallions, onion stalks for the top.

Mase (Photo courtesy of NVCC)
According to VietNamnet