BEEF AND PORK KNUCKLE NOODLE SOUP / BUN BO GIO HEO

When we talk about Oriental food, noodles are often part of the talk. Soupy, stir-fried, or deep-fried, noodles are favorites among Asians. No longer a secret that I’m a noodle head. I think I have more noodle recipes on this blog compare to other type of food 🙂

When I first had bun bo gio heo (or known as beef and pork knuckle noodle soup at a Vietnamese restaurant that served really authentic Vietnamese food, I fell in love and decided to make my own. Not to be mistaken with bun bo hue, which is another type of Vietnamese noodle soup too, more spicy in taste. Soups are also important part of the Vietnamese cuisine. The soup of bun bo gio heo is brewed of beef and pork knuckle. The noodles are serve with the soup along with other herbs and spices. The flavor is robust ! I love eating them with fresh herbs like mints and saw tooth leaves. If you are digging authentic Asian food, you don’t want to miss this one for sure 😉

BEEF AND PORK KNUCKLE NOODLE SOUP / BUN BO GIO HEO (4 servings)

Marvellina

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Ingredients Method

Ingredients

  

For the stock:

• 1 lb of pork knuckle/hocks
• 1 lb beef brisket cut into cubes
• 8 cups of water
• 1 Tbsp of salt
• 1 stalk of lemongrass bruised with heavy objects or side of cleaver

Other ingredients:

• 1 lb rice noodles cooked according to instruction on package
• 1 Tbsp of shrimp paste
• 12 shallots peeled and thinly sliced
• 1 stalk of lemongrass cut off the woody ends and finely chopped
• 1 Tbsp of annatto seed/ achiote seeds
• ½ cup saw tooth leaves ngo ngai
• 2 Tbsp of oil

Garnishes:

• 3 stalks of spring onion finely chopped
• ½ cup of shaved banana blossom optional
• ½ cup bean sprouts
• ½ cup fresh mint leaves
• ½ cup of sawtooth leaves ngo ngai
• 2 limes cut into quarters
• 3-4 red chilis finely chopped

Method

 

1. In a large pot, add in 8 cups of water with 1 Tbsp of salt and bring to a boil. Add in the beef, leg of pork and lemongrass. Bring to a boil again and then lower the heat to let it simmer for the next 1 1/2 to 2 hours (until the meat is tender). Skim off any foam that rises as it cooks. Remove the meat from the pot. Discard the lemongrass
2. In a large skillet, preheat about 2 Tbsp of oil, add in annatto seeds and saute until the oil turn red in color. Turn off the heat and strain off the seeds and discard. Put the oil back into the skillet. Add in shallots, chopped lemongrass, and shrimp paste and saute until really fragrant. Add this into the stock you prepared above along with 1/2 cup of the sawtooth leaves. Add the meat back into the stock
3. When ready to serve, portion the cooked noodles out. portion out the beef and pork. Generously ladle the hot soup over the noodles. Sprinkle with some chopped spring onion and serve with the rest of the sawtooth leaves, bean sprouts, banana blossom, chilis, and mint leaves on the side. Squeeze in some lime juice over it.

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