The Secret of Cooking Hue Beef Noodle Soup with Delicious Hue Flavors

In order to have a delicious bowl of Hue beef noodle soup in accordance with Hue standards, it is necessary to go through many stages, from the pot of broth to the ingredients in the noodle dish. And did you know Hue beef noodle soup has been listed in one of the 50 best dishes worldwide? There are many variations of this type of vermicelli, such as beef vermicelli with pork, spicy vermicelli, etc. The soul that speaks of this famous dish must mention the unique flavor of the broth, which is sweet and rich. . So do you know the secret to make Hue beef noodle soup with Hue flavor?

Hue beef noodle soup is a famous dish, the soul of Hue people, and especially popular with international tourists. To make a bowl of Hue beef noodle soup is a bit fussy, but it is that sophistication and patience that creates a pot of traditional Hue broth.

The First Is to Choose Fresh Beef and Pork Leg

The right beef for this Hue beef noodle dish is beef, if possible, choose the type of flower corn to be delicious. Pork leg should choose the front leg, usually, it will have hunting meat that will be more delicious. If possible, you can also ask the seller to choose the right type of beef as well as learn more about how to choose the right beef. Buy some more beef bones to simmer in the Hue beef noodle soup.

Preliminary Beef

After buying pork leg, shave off the hair, cut all the nails and wash again. Cut pork leg into medium circles. Put pork leg and beef bones in a pot of boiling water and boil until the water boils again, then drain. Then wash the pork leg and beef bone to clean the dirty foam.

As for the beef, after you buy it, you wash it and cut it into thin slices to eat. You should also note that the meat to make Hue beef noodle soup is beef, when eaten, it will be more delicious thanks to the tendon attached to each firm meat.

Make a Pot of Hue Beef Noodle Soup With Hue Flavor

Pork leg, beef bone and beef in the same pot, add lemongrass and crushed shallot, add water and simmer for about one to two hours. Beef for Hue beef noodle soup should not be boiled too hard, it will lose its quality, and if it is too young, it will be tough. To check if the beef is tender enough or not after 30 minutes, take the beef out separately and continue to simmer the pork leg and beef-bone.

Simmer on low heat and add chopped onion, Hue beef noodle soup will be more fragrant and have enough time to secrete sweetness in the bones. You should remember that when you are stewing bones, you want to add water, absolutely do not add cold water, so the bone broth will not be sweet anymore, you must add hot water.

When the water boils, add a little salt, let the heat simmer until the water boils, begin to skim off the fat and yellow foam. Cook until the pot of Hue beef noodle soup is almost 1/3 of the water, although it takes a long time to stew, it makes the water thicken and no need for the available Hue beef noodle seasoning powder.

In a bowl, add 3 tablespoons of fish sauce to a little cold water, stir well, then let the residue settle and then pick up the clear water of this fish sauce 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 fry the minced lemongrass with cooking oil, extract the oil and heat it. Then add the cashew color to the pot of Hue beef noodle soup to get the color.

Presenting and Using Hue Beef Noodle Soup

Now, prepare a bowl of Hue beef noodle soup, thinly sliced beef, vermicelli noodles in a pot of boiling water and then shake off the water. Put the vermicelli in a bowl, then arrange the crab cakes, blood, pork leg, beef, then add some thinly sliced onion, sprinkle some finely chopped cilantro, and then pour the broth over. Hue beef vermicelli, served with chili peppers, sliced banana flowers, and then squeezed with a slice of lemon is great!

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So you already know the secret to make Hue beef noodle soup with Hue flavor. The pot of sweet broth is sweet, the sweetness is secreted from the bones, from the ham, and the beef is cooked together, not the sweetness from the granulated sugar. Wish you success and deliciousness with the way to cook Bun Bo Hue that Pho 9 Restaurant shared above!