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Preparation
10 minutes
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Cooking
2 hours 40 minutes
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Difficulty
Easy
With the strong aroma of Hue shrimp paste, the delicious pork hock and beef combined with the rich broth will surely make you want to eat the pork hock beef noodle soup endlessly. Let’s get cooking right away with this delicious soup!
Ingredients for Pork Hock Beef Noodle Soup Serves 6 (6 bowls)
Fresh noodles 1 kg Pork hock 1 kg (choose between rolled pork hock or lean pork hock based on preference) Beef brisket 300 gr Pre-cooked beef blood 200 gr Shrimp paste 1/2 tablespoon Vietnamese pork sausage 300 gr Accompanying vegetables a little (banana flower/ herbs/ bean sprouts/ lettuce/ cilantro) Lemongrass 3 stalks Onion 2 bulbs Red onion 3 bulbs Green onion 2 sprigs Ginger 1 root Fresh chili 5 fruits Rock sugar 1 tablespoon Common seasonings a little (salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh pork knuckles
- You should choose a piece of pork knuckle that is firm, with even meat fibers, a dry meat surface when cut, and high elasticity when pressed.
- Choose pork knuckles that have a bright pink color, no unusual colors, and the cut surface has a natural, bright, and dry appearance.
- Do not buy meat that has a foul smell, fishy odor, or has unusual spots because that indicates the pork is not fresh.
How to choose fresh beef shank
- Choose beef shank that has a bright red color.
- Prioritize selecting pieces with small meat fibers, light yellow fat, and white tendons.
- Good beef shank usually has a characteristic beef smell, no unpleasant odors, and has a certain elasticity when pressed, not sinking or leaking fluid.
- It is advisable to buy beef shank from reputable places with clear origins.
How to choose delicious Vietnamese pork sausage
- Vietnamese pork sausage is considered good when cut, it has a creamy white color with a slight pink hue, the surface has many small holes, and the sausage looks smooth and slightly moist.
- If the sausage is too crumbly, has no fragrant smell, and lacks holes on the surface, it means it has been mixed with flour, whereas if the sausage is unusually crispy, chewy, and smooth, it indicates that borax was used during processing.
- Prioritize buying Vietnamese pork sausage at supermarkets or reputable food stores.
- Additionally, to ensure safety and hygiene, you can also make Vietnamese pork sausage at home.
How to choose delicious and safe beef blood
- You can choose to buy pre-cooked blood or buy fresh beef blood to freeze at home.
- If buying at traditional markets, you should pay attention to go to the market early to select the freshest beef blood.
- Be sure to buy from familiar and reputable slaughter stalls to ensure quality.
How to prepare Beef Noodle Soup with Pork Leg
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Preparing Pork Leg and Beef Shank
First, wash the pork leg and beef shank with salted water.
To eliminate any unpleasant odors, soak the meat separately in diluted salt water for 10 minutes. Then, rinse it with clean water 2 – 3 times and let it drain.
Put 1 liter of water in a pot and place it on the stove. When the water boils, add the beef shank and pork leg and blanch for about 3 minutes (starting from when the water boils) to remove any impurities from the meat, then rinse it again with cold water.
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Prepare the other ingredients
Peel 2 onions completely, then wash them thoroughly. Take 1 onion and cut it in half, the remaining onion should be sliced thinly, then soak it in ice water to make it crispy.
Next, take 3 shallots, peel them, wash them, and then crush them.
Wash the lemongrass, then crush it.
Take 1 small ginger, wash it, and then slice it.
For the fresh herbs to accompany (banana flower, herbs, bean sprouts, lettuce, cilantro,…), pick and mix them together, then soak in saltwater for about 15 minutes, and rinse them off.
Add 1/2 tablespoon of shrimp paste into a bowl, and mix in some clean water to let the clear water rise to the top of the bowl.
Finally, slice the beef blood into bite-sized pieces.
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Cooking the broth
Use a large pot and add the pork knuckles and beef shank into the pot. Next, add the smashed lemongrass, smashed shallots, 1 onion cut in half, 2 stalks of green onion, and the sliced ginger prepared earlier.
Then, add 4 liters of water into the pot, cover it, and bring it to a boil. When the water in the pot starts to boil, lower the heat to let the broth simmer.
Tip: To keep the broth clear, remember to skim off the foam frequently during the cooking process!After the broth has boiled for about 5 minutes, add 3 tablespoons of salt, 3 tablespoons of seasoning powder, 1 tablespoon of rock sugar, and 1 tablespoon of monosodium glutamate into the pot and simmer for another 5 minutes to allow the broth to absorb the flavors.
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Seasoning
After simmering for 30 minutes, remove the beef brisket and soak it in cold water to achieve a crunchy texture. Continue simmering for another 10 minutes, then remove the pig’s trotter and also soak it in cold water for about 10 minutes, then take it out to drain.
Once the beef brisket has drained a bit, slice the meat into thin pieces.
After removing all the meat, add the settled shrimp paste, and season it one last time to taste. Finally, add the beef blood and cook for another 5 minutes.
Tip: If you want the broth to have a nicer color, you can add 1/2 tablespoon of annatto oil or chili paste.
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Completion
Blanch the noodles in boiling water, then place the noodles in a bowl.
Layer the beef brisket, pig’s trotter, Vietnamese pork sausage, green onions, onions, and a bit of ground pepper on top. Next, pour the broth into the bowl. And just like that, you have a delicious and attractive bowl of Bun Bo Gio Heo.
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Finished Product
The pork leg beef noodle dish features a clear broth, with the natural sweetness of bones and the strong aroma of Hue shrimp paste that is truly irresistible.
The pork leg and beef brisket are tender and well-marinated with spices. Especially, the skin retains its crispiness as it is soaked in cold water immediately after being taken out.
When the broth is still hot, add fresh herbs and mix well to enhance the overall flavor of the noodle dish.
This delicious and flavorful beef noodle dish was shared by sister Duong based on the cooking method of TasteVN. With a sweet and fragrant broth, along with the tender and sweet pork leg, it is sure to be a delightful breakfast for the whole family. This dish will be even better if you add beef meatballs and Vietnamese pork sausage!
On weekends, what could be better than treating the family to a delicious bowl of bún bò giò heo that is authentic to Hue! I hope the recipe shared by TasteVN will help you enrich your family’s meal menu. Wishing you success!
*Image and recipe source from the Facebook account Duy Trang.
