Special Hue Recipe
Indulge in the rich and aromatic flavors of our Hue-style Spicy Beef and Pork Noodle Soup with pork spareribs. This authentic Vietnamese dish features a fiery broth bursting with spices, tender beef, and succulent pork.
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Ingredients
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Broth & Spice Base
Proteins & Garnish
Seasoning Paste & Finishing Oil
Method
Broth & Spice Base
- 1
Blanch bones
Place pork spareribs and beef bones in a large pot and cover with cold water. Bring to a rapid boil for 5 minutes to remove impurities. Drain and rinse bones under cold water, scrubbing away any scum. Wipe the pot clean.
- 2
- 3
Char aromatics
Char the halved onion and ginger directly over an open flame or under a broiler until edges are blackened (6–8 minutes), turning occasionally. Rinse briefly to remove loose char and set aside.
- 4
Make annatto oil
Heat 3 tbs neutral oil in a small saucepan over medium heat. Add annatto seeds and gently fry for 2–3 minutes until oil turns deep orange-red. Strain out seeds and reserve the colored oil. This will be used for color and flavor in the broth and finishing oil.
- 5
Simmer the broth
Return blanched bones to the cleaned pot and add 3 L fresh water. Add the charred onion, ginger, and the tied spice bundle. Bring to a gentle simmer (not rolling boil). Skim foam and impurities for the first 20 minutes, then reduce to low and simmer gently for 2 to 3 hours, partially covered.
- 6
Season the broth
After 2 hours, remove bones and taste broth. Add fish sauce, rock sugar, salt, and sambal oelek. Continue simmering 20–30 minutes to meld flavors. Adjust seasoning—add more fish sauce for saltiness or sugar to balance heat.
Seasoning Paste & Finishing Oil
- 7
Make spice-shallot paste
Heat 2 tbs neutral oil in a skillet over medium heat. Sauté peeled shallots and garlic until soft and golden (6–8 minutes). Transfer to a blender or mortar. Add turmeric, paprika, and shrimp paste (if using). Blend to a coarse paste, adding 1–2 tbs of broth or oil to loosen if needed.
- 8
Toast paste into oil
In the same skillet, add 1 tbs of the reserved annatto oil. Fry the blended paste over medium-low heat for 3–4 minutes until fragrant, taking care not to burn. Stir into the simmering broth and simmer 10 more minutes so the flavors integrate.
- 9
Make finishing oil
Warm 1 tbs reserved annatto oil with a pinch of turmeric and 1 tbs fried shallots. Remove from heat and set aside to drizzle over bowls when serving.
Proteins & Garnish
- 10
Prepare proteins
While broth simmers, blanch thinly sliced beef brisket and pork shoulder quickly in boiling water for 10–20 seconds to remove surface blood; drain and set aside. If using blood cake, briefly poach in simmering broth for 1–2 minutes and remove to avoid overcooking.
- 11
Cook noodles
Soak or cook rice vermicelli according to package instructions until just tender. Rinse under cold water to stop cooking and set aside in wells portioned for bowls (about 3 oz cooked noodles per serving).
- 12
Assemble bowls
Divide cooked rice noodles among 4 bowls. Arrange a few pieces of sliced raw/brisket and pork on top (they will cook in hot broth), add a few pieces of pork sparerib to each bowl, and any pre-poached blood cake if using.
- 13
- 14
Garnish and serve
Top each bowl with bean sprouts, herb mix, sliced green onions, red onion/shallot, fresh chilies, fried shallots, and banana blossom if using. Drizzle a teaspoon of the finishing annatto-shallot oil and a squeeze of lime juice to taste. Serve immediately with extra fish sauce, sambal, and lime wedges on the side.