Fried Beef Soup

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Servings: 12 servings Difficulty: Advanced
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Aromatic Vietnamese-style broth with tender beef, pork, and fresh herbs
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Fried Beef Soup

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 2617

Description

This hearty Fried Beef Soup, known as Bun Bo Hue, delivers a complex symphony of flavors with its rich, reddish broth infused with annatto, lemongrass, and shrimp paste. The combination of tender beef brisket and boneless pork leg provides a satisfying protein base, while the addition of minced banana blossom and saw-leaf herbs adds unique texture and freshness. The broth is both spicy and fragrant, making it an ideal comfort food for chilly evenings or a robust meal for gatherings. It is a labor of love that rewards patience with deep, layered taste.

Ingredients

Directions

  1. In a large stockpot, bring the water and salt to a boil over high heat.
  2. Add the beef brisket and the bruised lemongrass stalk to the boiling water.
  3. Once the water returns to a boil, reduce heat to medium and simmer, partially covered, for about 1.5 hours or until the beef is tender.
  4. Remove the pot from heat and discard the lemongrass stalk.
  5. Remove the beef from the broth and set aside to cool slightly.
  6. When the beef is cool enough to handle, cut it into bite-sized cubes and set aside.
  7. Return the broth to the pot and add the cubed pork leg.
  8. Stir in the crumbled shrimp paste, ground white pepper, and remaining salt to taste.
  9. Continue to simmer the broth over very low heat while preparing the aromatics.
  10. In a wok or skillet, heat the oil over medium heat.
  11. Add the annatto seeds and stir-fry until the oil turns a deep reddish color.
  12. Remove from heat, strain the oil to discard the seeds, and return the reddish oil to the clean wok.
  13. Heat the strained oil over medium heat and stir-fry the sliced shallots until fragrant and transparent, about 1 to 2 minutes.
  14. Add the minced lemongrass and half of the minced chilies, and continue to stir-fry for 1 to 2 more minutes.
  15. Remove the aromatic mixture from the heat.
  16. Add the fried aromatic mixture and 3 tablespoons of the saw-leaf herb leaves to the hot soup in the stockpot, stirring to combine well.
  17. In a separate pot, bring water to a boil and cook the rice noodles until soft, about 5 to 7 minutes.
  18. Drain the noodles well and transfer them to individual serving bowls.
  19. Top the noodles with the beef cubes, the remaining saw-leaf herb leaves, and the minced banana blossom.
  20. Ladle the hot soup into each bowl.
  21. Garnish with sliced spring onions and coriander leaves.
  22. Serve hot with bean sprouts, mint leaves, and lime wedges on the side.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 2617kcal
% Daily Value *
Total Fat 22.6g35%
Saturated Fat 6.8g34%
Cholesterol 197mg66%
Sodium 2302mg96%
Total Carbohydrate 577g193%
Dietary Fiber 117g468%
Sugars 253g
Protein 113g226%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, pork, lemongrass, shrimp paste, annatto, noodles, spicy, broth, vietnamese, comfort food, hearty, simmered, herbs, banana blossom, saw-leaf, chili, shallots, bean sprouts, mint, coriander
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