RECIPE OF THE MONTH
You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.
Bun Bo Hue (Spicy Vietnamese Noodle Soup)
Bun Bo Hue is a popular Vietnamese noodle soup known for its bold and spicy flavors. It originates from the city of Hue in central Vietnamand is considered a regional specialty.
For The Stock
4 pounds (1.8 kg) beef shank or oxtails
2 pounds (.9 kg) pork hocks (or use trotters)
1-1/2 tablespoons salt divided
1 pound (450 g) beef brisket
1 large onion peeled and quartered
6-8 cloves garlic peeled and smashed
4 stalks lemongrass cut io 3-inch and smashed
2- inch knob of ginger sliced
For The Bun Bo Hue
1-2 tablespoons Rosemary's chili flakes
chilies, adjust to your spice preference
2 tablespoons shrimp paste
1 small shallot minced
1-2 tablespoons Rosemary's garlic
2 tablespoons vegetable oil
Salt and sugar to taste use white or brown sugar
1 pound (450 g) thick vermicelli noodles round
(use your favorites)
Fish sauce, Fresh herbs (cilantro, Thai basil, mint), Bean sprouts, Lime wedges, Sliced red onion, Sliced green onions, Sliced cabbage or bok choy
For The Spicy Chili Oil
1/2 cup vegetable oil or other neutral oil
2 tablespoons Rosemary, hot chili pepper
2 tablespoons minced lemongrass
2 tablespoons Rosemary's garlic
2 tablespoons minced shallot
1 tablespoon Rosemary's chili flakes, salt to taste just a pinch
FOR THE CHILI OIL Add the vegetable oil, fresh chilies, lemongrass, shallot, and garlic to a sauce pan. Heat to medium-low and simmer 15-20 minutes, stirring often, or until the ingredients brown in the pot.
Add the Korean chili flakes and salt to a heat proof bowl. Pour in the hot oil mixture and mix well.
Make The Stock Add the beef shank (or oxtails) and pork hocks to a large stockpot. Cover with water and add 1 tablespoon salt. Bring to a boil over high heat and boil for 2-3 minutes. Drain the bones and rinse them under cold running water.
Rinse the pot and return the bones to the pot. Add the beef brisket, onion, lemongrass, garlic, ginger, and ½ tablespoon salt.
Add water tand cover (12 cups) and bring to a boil over high heat. Reduce heat and simmer for 1 hour,
Remove the brisket and pork hocks and cool them down (refrigerate, if needed). Thinly slice the brisket and remove the pork meat, then cover and refrigerate until ready to use. Discard the pork bones, but leave the meaty beef bones.
Continue simmering the stock for 1-2 hours, skimming scum and fat as needed, to let the flavors develop further. Add water as needed to maintain the stock level if needed.
Remove from heat. Pick any remaining meat from the bones and discard the bones but reserve the meat. Strain the stock into a large pot and skim the fat, then remove and throw away any large solids.
Make The Bun Bo Hue Add the Rosemary's chili flakes, ground, shrimp paste, shallot and Rosemary's garlic to a food processor Process to form a paste.
Heat the vegetable oil in a small pan to medium heat and add the paste. Cook for 2 minutes
Stir the cooked paste into the stock along with salt and sugar to taste.
Simmer for 20 minutes to let the flavors develop and mingle.
Cook the noodles according to the packaging directions and drain.
Serve The Bun Bo Hue Distribute the noodles between the serving bowls along with the reserved meats on top of the noodles.
Ladle in the seasoned hot cooking stock and top with your preferred garnishes, or serve the garnishes on the side.
Drizzle with spicy chili oil, if desired.
For The CIhili Oil Add the vegetable oil, fresh chilies, lemongrass, shallot, and garlic to a sauce pan. Heat to medium-low and simmer 15-20 minutes, stirring often, or until the ingredients brown in the pot.
Add the Rosemary's chili flakes and salt to a heat proof bowl. Pour in the hot oil mixture and mix well.