How to cook delicious Hue beef noodle soup in Vietnam for a weekend breakfast

Bun beef Hue in Vietnam is a dish with many nutritional values, and good for health. This is also a popular dish in all regions of Vietnam. Here is a recipe to make delicious Hue beef vermicelli dish with bold Hue flavor right in your home.

Material:
Beef: 500gam, Beef flank: 3 taels

• Toe hooves: 1 (choose rolls first)
• Tube bone (pig or cow): 500gam.
• Hue shrimp sauce
• Spices: lemongrass, ginger, dried purple onion, garlic, chili powder, seasoning powder, sugar, cashew oil.
• Noodles: 400 grams
• Raw vegetables (cilantro, cilantro, bean sprouts, fresh onions, Thai banana flowers)
• In addition, you can prepare more silk rolls, meat rolls, crab rolls, pork blood ...

Making:
Step 1:

Lemongrass, ginger washed, smashed.
Pig's pork rolls. The pork corn is rolled up, using thread or string to tie it firmly.
Roll the beef steak plate to make sure your hand, tie it firmly. The beef also uses a string to tighten (bundling the meat helps less meat when cooked). Lemongrass, ginger washed, smashed.

Step 2:
Put in a pot of boiling water for beef bones and corns, beef flakes, beef tendons, pork rolls to the ceiling (remove all foam to make the dish more beautiful)
Then cut the tendons into bite-sized pieces.
Mix 3 tablespoons of Hue shrimp paste with ½ cup of water, then stir well.

Step 3: Marinate the meat
Marinate all meat with 2 tablespoons sugar, 1 tablespoon salt, ½ tablespoon monosodium glutamate, 1 tablespoon fish sauce (diluted), 2 tablespoons chopped purple onion, 2 tablespoons minced garlic, 2 tablespoons chopped lemongrass .

Step 4: Stewed meat and bones:
Line 3 lemongrass trees and ½ amount of ginger at the bottom, connect the pressure, put the pork bones and pork trotters, put the ginseng juice on the flesh, cover tightly.
lid, boil (hear the ringing) then lower the heat to boil for 5 minutes. Pick up the pork hams to a tub of cold water (by doing that, the meat will be sure, not broken).
Again lining the lemongrass and ginger rest at the bottom of the pressure cooker, add beef, flank steak and beef tendon, add ginseng water to the surface of the meat. Then cover the lid, bring to a boil (hear the ringing) then lower the heat and boil for another 20 minutes. Meanwhile, we pick up the beef and put the beef in a tub of cold water to make the meat sure.

Step 5: Cook the broth
The beef broth and bone broth are poured into a pot, then add cold water to 5 liters of water.
Bring the pot of water to the stove to boil, seasoning: 3 tablespoons of fish sauce, 2 tablespoons of salt, 2 tablespoons of sugar, 2 teaspoons of monosodium glutamate, a cup of diluted Hue sauce. Taste and adjust seasonings to taste.

• Note: To fragrant broth and beautiful color: Heat 2 tablespoons of oil, non-aromatic 1.5 tablespoons chopped lemongrass, 1 tablespoon minced garlic. When lemongrass and garlic are tight, fragrant, add 2-3 tablespoons of cashew oil and turn off the heat.
  Now just pour this mixture into the pot of simmering water.

Step 6: Presentation:
Prepare cilantro: Mince a little coriander, onions, and cilantro and slice thinly onions.
Pork slices, vermicelli through boiling water to create softness for the noodles.
Arrange meat, tendons, rolls, sprinkle with cilantro, fill with broth. Served with split morning glory, shaved banana, bean sprouts, herbs, chili lime ...

So we have finished Hue beef vermicelli, although the steps are a bit fussy and time-consuming. We will have an extremely delicious and attractive dish, especially hygienic.