Weeknight Bún Bò Huế with Ribeye
For the soup
Instructions
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Cook the bún bò Huế noodles according to the package directions until tender and chewy. Drain and divide between two large bowls.
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Heat the oil in a pot over medium heat. Sauté the minced shallot and minced lemongrass for 2–3 minutes, then add the garlic and cook for 30 seconds.
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Lower the heat. Stir in the fermented shrimp sauce and bún bò Huế seasoning powder for 20–30 seconds, just until fragrant. Add a splash of broth to loosen the mixture. Add crushed red pepper here if you want extra heat.
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Pour in the remaining beef broth. Add the bruised lemongrass stalk, ginger, chicken bouillon, mushroom bouillon, MSG, sugar, and salt. Simmer gently for 15 minutes. Remove the lemongrass stalk and ginger.
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Taste and adjust the broth, then bring it to a full boil.
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Arrange the very thinly sliced ribeye over the noodles. Add green onions, cilantro, and thinly sliced raw onion. Ladle the boiling broth over the beef, covering it completely, and make sure it cooks through. If the slices are thicker, simmer them in the pot for 1–2 minutes instead. Serve with lime.
weeknight bun bo hue, beef noodle soup, Vietnamese noodle soup
