Madame Vo by Jimmy Ly & Yen Vo & Dan Q. Dao

Author:Jimmy Ly & Yen Vo & Dan Q. Dao
Language: eng
Format: epub
Publisher: Abrams Books
Published: 2024-10-22T00:00:00+00:00

Central Vietnamese Lemongrass Beef Soup

Bún Bò Huế

Serves 10 to 12

There’s a friendly noodle soup rivalry between phở, Vietnam’s national dish, and bún bò Huế, the pride of Huế, the former imperial capital of Vietnam and seat of its royal court. In recent years—and at our restaurant—bún bò Huế has become very popular, giving phở a run for its money. The use of lemongrass and chili oil in the stock is specific to its origin in Central Vietnam, a highland region home to an abundance of spices. For the stock in this recipe, you will smash stalks of lemongrass. For the sate sauce, you can mince stalks of lemongrass or buy it pre-minced.

My extra-spicy version is inspired by my auntie, the iconic Vietnamese singer Lynda Trang Dai. Her family happens to be from Huế, and she calls herself the “queen of bún bò Huế,” as it’s her signature dish to make for friends and family (we love it). When you make the dish, you’ll notice its bright red color, which comes from a sate sauce specifically made for bún bò Huế with shrimp paste, soup base mix, and a specific Chiu Chow seasoning powder—which is easy to order online, if you can’t find it in your local Asian market. The stock can be frozen for up to 1 month, or refrigerated for 3 to 4 days, if you want to make it in advance and reheat it just before serving.

Ingredients

FOR THE STOCK:

6 pounds (2.7 kg) beef bones

1 pound (455 g) lemongrass (about 8 stalks)

4 pounds (1.8 kg) beef shank

6 shallots

3 medium yellow onions

6 ounces (170 g) fresh ginger

1 pineapple, top and skin removed, then halved

FOR THE SATE SAUCE:

½ cup (120 ml) vegetable oil

½ cup (120 g) minced garlic

1 pound (455 g) lemongrass, tough parts removed, flesh minced (about 8 stalks)

2 (16-ounce/455-g) jars spicy beef flavor paste, such as Por Kwan

2 (7-ounce/205-g) cans chili oil, such as Chiu Chow

½ cup (120 ml) fish sauce, such as Three Crabs

3 tablespoons chicken bouillon, such as Totole Granulated Chicken Soup Base Mix

3 tablespoons kosher salt

5 tablespoons (75 g) shrimp paste

1 (2-ounce/55-g) bag Pyramide Gia Vi Bún Bò Huế powder

1 cup (220 g) rock sugar

FOR SERVING:

2 (14-ounce/400-g) bags bún (dried rice vermicelli noodles), such as Bamboo Tree

1 pound (455 g) chả lụa (Vietnamese ham, which can be purchased at any Asian market), thinly sliced

1 bunch cilantro, leaves and stems chopped

1 bunch green onions, chopped

½ head white cabbage, thinly sliced

½ head purple cabbage, thinly sliced

2 pounds (910 g) mung bean sprouts

Method

Make the stock: Preheat the oven to 475°F (245°C). Spread out the beef bones on a sheet pan and roast them for 20 minutes, flipping them halfway through.

In a large stockpot, add 3 gallons (11 L) water and bring to a boil. Add the roasted bones to the boiling water (making sure they are submerged). Use a mallet to smash open the lemongrass stalks. Add the smashed lemongrass, beef shank, shallots, onions, ginger, and pineapple to the pot and simmer for about 45 minutes, then turn down the heat to medium-low and cook for 3 hours.

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