Called bun bo hue in Vietnam, this is the heartier, spicier cousin to pho, the famous noodle soup.
Ingredients
6 lemongrass stalks (bottom 3 inches only), outer layers peeled 3 pounds beef short ribs 8 cups low-salt chicken broth 8 cups water 1 1/2 tablespoons vegetable oil 1 1/2 onions, thinly sliced, divided 1 garlic clove, minced 1 tablespoon (or more) sambal oelek* 1 1/2 teaspoons paprika 3 tablespoons fish sauce (nuoc nam or nam pla)* 2 tablespoons sugar 2 1/2 teaspoons red shrimp paste with soya bean oil* 1/2 teaspoon salt 1 8.8-ounce package dried thin rice noodles (vermicelli-style) 2 green onions, chopped 1/4 cup chopped fresh cilantro 2 cups thinly shredded cabbage 1/2 cup rau ram (Vietnamese coriander)* or Thai basil leaves* or regular basil leaves 3 dried Thai bird chiles,* chopped (optional) 4 lime wedges
Preparation
Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours. Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; saut 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; saut 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces. Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro. Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over. *Available at Asian markets.
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