• Vietnam Food Safari

Authentic Vietnamese Recipe - Bún bò tái




Another one of Vietnam’s amazing noodle soups - Bún bò tái - Fresh rice noodles with tender slices of raw beef which float in the hot broth, slowly cooking in your bowl.


Ingredients

500g beef – fillet

500g bones (beef or pork is fine)

2 cinnamon sticks

6 star anise

15g ginger

5 lemongrass plants

2 onions

200g onion

20ml Dau Hat Dieu Do / Red Cashew Nut Oil

Limes, chili, laksa leaves, spring onions

500g vermicelli

Accompanying herbs to serve with (Vietnamese Basil, Vietnamese Mint, Sawtooth Herb, Coriander, banana flower, lettuce and fresh bean sprouts.

20g Vietnamese Satay

45g Rock sugar

50g Salt

40g Cracked Black pepper

40g Stock powder


Instructions

After buying beef, wash it, then cut it into 2 parts . A part is left whole, put in a stew pot with the bones to make the broth sweeter. The rest is cut into thin slices to make beef rare.


Wash the bones, then briefly boil with boiling water to remove dirt, the broth will be clearer after cooking.


Clean the skin of ginger and shallot, then put it in foil with star anise and cinnamon, and bake it in the oven for 7 minutes at 180 degrees Celsius.


Lemongrass washed, smashed and cut into pieces about 5cm.


Onions peeled, washed, then cut into thin slices, then put in a bowl of ice cold water, soaked for 5-10 minutes to reduce the pungent smell of onions.


laksa leaves, scallions are washed, with laksa leaves, cut into small pieces, spring onions chopped finely half and rough chop half.


Lemon and chili washed. Lime cut into wedges and chili chopped finely .

Put the bones in a pot with 2 liters of water, then proceed to stew the bones on low heat for 1 hour to let the bones out all the sweetness.


After 30 minutes, remove the foam, then add all the ginger, red onion, star anise, cinnamon, lemongrass, and beef, close the lid, and continue cooking.


Then remove the bones, ginger, red onion, star anise, cinnamon, and lemongrass, season with salt, pepper, sugar, Vietnamese satay and stock powder.


Cook for another 15 minutes, then remove the beef to cool, then cut into bite-sized pieces. Add the red oil of cashew oil and the roughly chopped spring onions into the broth.


Put the vermicelli in a bowl with the vegetables, thinly sliced ​​beef, and cooked beef. Ladle the broth into a bowl of vermicelli, sprinkle with some pepper, onion, laksa leaves, and chopped spring onions, and you've got a delicious bowl of beef noodle soup. Serve with an accompanying bowl of herbs to add to the soup, some pickled carrots and shallots, a squeeze of lime, and chili to taste.