how to make delicious Hue beef noodle soup

Instructions on how to make delicious Hue beef noodle soup

Ingredient:

• 500g beef bones/pork bones.
• 500g oxtail (if desired).
• 500g pork leg.
• 500g beef shank, beef trimmings or beef tenderloin trimmings.
• 500g beef tendon.
• 10 large lemongrass roots.
• 1 large ginger root.
• 1 bunch of green onions, 3 dried onions and 1 small onion.
• Laksa leaves, coriander and a small bunch of lettuce, bean sprouts, banana ears…
• Chili satay, cashew oil.
• 1 cup Hue shrimp paste.
• Salt, pepper, sugar, delicious fish sauce, rock sugar.
• Fresh vermicelli (large or small noodles are fine).

Making:

– Beef tendon is prepared by using a sharp knife to filter out all the fat stuck to the surface. Then wash and drain. Put the beef tendon in the pot, pour cold water to cover the tendon, add grilled ginger to eliminate the bad smell of the beef tendon + 1 teaspoon of salt + 1 teaspoon of sugar to make the tendon more flavorful. Then cover the pot and boil for 2 hours.

– After the above boiling time, open the lid and check to see if the tendon has expanded and is evenly transparent. If the tendon is not clear or swollen, it is not yet ripe. Cut the uncooked part and continue boiling until it meets the requirements. Then soak the tendons in cold water.

– 1 cup of fish sauce dissolved in cold water, filter out the sand, let the fish sauce settle to get clear water. It’s best to leave it overnight.

– Beef shank/beef ribs/beef tenderloin ribs are washed with ginger wine, then the corn and beef ribs are rolled up with string, marinated with 1 spoon of fish sauce, 1 spoon of fish sauce, 1 spoon of dried onion and garlic. , minced lemongrass, 1 teaspoon sugar. Marinate for 3-4 hours, then saute, then put in a pot of water to boil, about 45-50 minutes. When the skewer turns red, take it out, soak it in ice, then cut into bite-sized pieces.

– Crush 7 lemongrass, ginger and dried onions. Fragrant grilled onions. Place lemongrass, ginger, shallots + grilled onions on the bottom of the pot, add 3 liters of water, then add the bones, oxtail and pork hocks and simmer with a lump of rock sugar.

– While the broth is stewing, take the time to boil the blood. Mix a bowl of blood with 2 bowls of water, leave for 15 minutes to solidify. Use a knife to cut into pieces, put them in a pot of boiling water and boil for another 15-20 minutes, then take them out and drain.

– Check the pot of broth, if the pork hocks are tender, take them out into a bowl of ice water and squeeze a few drops of lemon juice. This method helps prevent the hoof from shrinking and still retains its crispness and beautiful whiteness.

– Boil the oxtail longer for about 50-60 minutes. When cooked, take it out, soak it in ice cold water and drain.

– Boil cashews with 1/2 cup of cooking oil to get cashew oil. Discard the seeds.

– Minced lemongrass, dried onions, and garlic, sauteed with the above cashew oil. Then add the simmered lemongrass, onions, and garlic to the pot of broth, season with about 2 spoons of fish sauce, 2 spoons of salt and 1 cup of clear fish sauce to taste.

– Hot blanched noodles. Finely chop scallions, coriander or coriander. Slice the onion into thin rings, soak in cold water until clear.

– Put vermicelli in a bowl, add beef shank, spring rolls, crab rolls, boiled blood, beef balls, Hue rolls, crab/shrimp rolls, shallots, onions and pour in hot broth.