Vietnamese food is probably my go-to comfort food, and I'm grateful that you're making the recipes and techniques available to hairy weirdos like myself.
spamming all your videos now that you’re monetized. your stories resonate so much with me & we love to see viet creators growing! wishing you all the success in the world 🎉
The bowl you are using to eat brings back memories of old times in Saigon, when street food stalls often used it. Thanks for a clear instruction. How many liters of water are used to make the broth, btw?
That's a great video for bún bò Huế...... lol.....❤❤❤❤🎉🎉🎉🎉 look really yummy ......the way you cook very professional.....good knife skills ......👍👍👍👍👍
THANK YOU! My favorite restaurant owned by an older Vietnamese couple closed down when they retired and no one else in my area makes this dish. I've been missing it so much.
Thanks for the recipe. I will attempt next time I cook for a crowd as it's kind of a big production. For now, I'll continue quenching my craving at my two local fave spots around town.
Its cleaner to soak the shrimp paste with boiling water, let sit and then pour the water into the broth. Discarding the residue at the bottom. Also, using a thai/lao shrimp paste brand gives a better flavor. Im chinese so I've tried it. Charring the onion really does gice that smokey aroma too, every little extra work helps. Lastly- dont put the lemongrass that fast, it will diminish the flavor. It's better to cook the meat for 1hr first abd then add the aromatics to conserve its full potential.
Agreed with herb/spice aromatics towards the end. More pronounced flavor. I do the same when making pho too. It made a noticeable difference in flavor once I started doing it that way (not sure where I learned it from) compared to throwing them all in at the beginning. I've found that about 30-45 minutes is the sweet spot for maximum extraction and retention.
I’m Cantonese and obsessed with bbh. By Lao shrimp paste I assume u meant the block ones instead of the lee Kim kee kind? Hmm.:. I will have to try it and see.
One of my secret to bbh is to make the sate in advance and keep it in a jar. For broth, if u don’t have time to make the real one, u can always use water and chicken powder. Add shrimp paste to the soup then u have a very similar taste. Another item I discover is to add Chinese pork skin 浮皮 （I usually precook them in chicken powder water and freeze in portion, goes very very nicely soaking with the bbh soup)
Annatto seed oil is also sometimes called achiote seed too, it doesn't have any flavor and its used just for the color! If you cant find it feel free to sub with any neutral oil, you just wont get that iconic color of bbh
Thank you! This is my favorite soup. Sadly it's so hard for me to find it done decently, as all the Viet restaurants in my area are focused on pho, goi cuon and banh mi as the big sellers
If you soak the noodles in cold water for a few hours or overnight, the cooking time for the noodles will be half the time, closer to the time on the package.
Nice effort there. To get rid of the funk and impurities, u need to put them in cold water and bring to slight boil. If you put them in boiled water, the nest is cooked
Thanks for the great recipe, just a thought, maybe you could make your editing a bit punchier and quicker, don't really need to watch you pull out all the bones, wash the boned, wash the pot and peel an entire onion.
I wish beef shank wasn't so god fucking expensive now! T_T I remember being able to buy one for around $10-$15 depending on weight, and now it's over $30. Like whyyyyyyyyyyyyyyyyyy. T_T I've been having to skip it and use just bo tai and meat balls for the main meat. ;-;
Looks delicious but should of saved the original boiled water of pork and beef. Just filter thru a fine strainer, that is flavor you could use for another soup dish.
![[ENG SUB] Cách nấu BÚN BÒ HUẾ ngon tuyệt đỉnh nhìn thôi đã thèm | Perfect VN Spicy Beef Noodle](http://i.ytimg.com/vi/A_o2qfaTgKs/mqdefault.jpg)
![[ENG SUB] Cách nấu BÚN BÒ HUẾ ngon tuyệt đỉnh nhìn thôi đã thèm | Perfect VN Spicy Beef Noodle](/img/tr.png)
Vietnamese food is probably my go-to comfort food, and I'm grateful that you're making the recipes and techniques available to hairy weirdos like myself.
yoooo! making these dishes easy and accessible for all is what its all about. i love being able to share a bit of my culture through food
I am a Vietnamese and I hate to say it but Charing the onion is 1000000% a must!!!
Have you tried the same recipe with it charred and not to actually know that for sure?
@@KahlevN yes ! You really think we char the onion for the fun and fancy things?
@@KahlevNIt adds that sweet smoky flavor giving the broth more depth. Charring is a must. Don’t tell me you just dump a raw onion in lol
@@NeonKue thank you! Some one who knows about food
Not necessary in Bun bo Hue
spamming all your videos now that you’re monetized. your stories resonate so much with me & we love to see viet creators growing! wishing you all the success in the world 🎉
YOOOOOO, you are amazing. THANK YOU so much for the support
@@feedthepudge Charing the onion is 100000% a must!!!!!!
Great detailed instructions and authentic recipe. Thank you.
Thank you! Excited for you to try it!
Thanks for providing a simpler version!
The bowl you are using to eat brings back memories of old times in Saigon, when street food stalls often used it. Thanks for a clear instruction. How many liters of water are used to make the broth, btw?
Thank you! It's about 7.5liters
That's a great video for bún bò Huế...... lol.....❤❤❤❤🎉🎉🎉🎉 look really yummy ......the way you cook very professional.....good
knife skills ......👍👍👍👍👍
Thank you!!
Thanks for posting this. Gotta try to remember how to make everything and this will help a lot.
Peep the recipe on my blog for the written companion to this video! (Link in caption!)
THANK YOU! My favorite restaurant owned by an older Vietnamese couple closed down when they retired and no one else in my area makes this dish. I've been missing it so much.
Thank you! I hope my recipe reminds you of theirs!
@@feedthepudge char to the onion is 10000% a must bro !
Thanks for the recipe. I will attempt next time I cook for a crowd as it's kind of a big production. For now, I'll continue quenching my craving at my two local fave spots around town.
Excited for you to try it! It definitely can feel intimidating, but it's actually pretty easy once you get familiar with it!
I just made it and it's really yummy, thanks for sharing this recipe.
Amazing! I love that, and I'm so glad it turned out well!
Its cleaner to soak the shrimp paste with boiling water, let sit and then pour the water into the broth. Discarding the residue at the bottom. Also, using a thai/lao shrimp paste brand gives a better flavor. Im chinese so I've tried it.
Charring the onion really does gice that smokey aroma too, every little extra work helps.
Lastly- dont put the lemongrass that fast, it will diminish the flavor. It's better to cook the meat for 1hr first abd then add the aromatics to conserve its full potential.
Agreed with herb/spice aromatics towards the end. More pronounced flavor. I do the same when making pho too. It made a noticeable difference in flavor once I started doing it that way (not sure where I learned it from) compared to throwing them all in at the beginning. I've found that about 30-45 minutes is the sweet spot for maximum extraction and retention.
I’m Cantonese and obsessed with bbh. By Lao shrimp paste I assume u meant the block ones instead of the lee Kim kee kind? Hmm.:. I will have to try it and see.
One of my secret to bbh is to make the sate in advance and keep it in a jar. For broth, if u don’t have time to make the real one, u can always use water and chicken powder. Add shrimp paste to the soup then u have a very similar taste. Another item I discover is to add Chinese pork skin 浮皮 （I usually precook them in chicken powder water and freeze in portion, goes very very nicely soaking with the bbh soup)
We usually add the shrimp paste to taste and not inside of the broth. Broth should be oily,fatty and rich. Not shrimp pasty imo
love the recipe! can you also make bun cha? really wanna try making that
Def on the list to make!!
You are killin it! So proud 🎉
Thanks for sharing ! ❤️
One of my favorite hangover soups! Yummy! Thanks for the recipe.
Your Bowl of noddle looks so good & yummmy much better than my Bun bo Hue!!!
This is the bomb! I'm having it today...yum yumm!
bomb!
Oh I’m so excited to learn this. Thanks so much for sharing!
Can you please do an instant pot version for the broth?
RIP to that one noodle 🥺❤
Will try making! What is anat seed? Ivd never heard of it. Is there another oil i can use instraad? 😊
Annatto seed oil is also sometimes called achiote seed too, it doesn't have any flavor and its used just for the color! If you cant find it feel free to sub with any neutral oil, you just wont get that iconic color of bbh
Thank you for sharing 👏👏
Thank u for the support!!
As an aside (it may not matter) pineapple has a natural enzyme that has a tenderizing effect on proteins. Great video!
For sure! Great call out, as it definitely helps tenderize that beef shank! I'm a big fan of using pineapple juice in marinades, too!
Looks amazing 👌 keen to try this recipe 🤤
omg very soon u will be very big on youtube 😍
omg thank u for believing in me
That thick noodles ,you need to soak it for at least 30” before boiling it mate 😄!
Anyway looks very yuuuuuuumy 👍!
Hello! You should soak your noodles in water at least 20 minutes before boiling them to cut off the cooking time! Looks delicious!
Can you recommend the exact brand for the Shrimp paste?
This is the brand I use - find it at your local Vietnamese grocery store though as it'll be significantly cheaper!
amzn.to/3TE6Uwv
Looks good usually lettuce bean sprouts lime jalapenos
This is my favor soup and Thanks you ❤
Thank you! This is my favorite soup. Sadly it's so hard for me to find it done decently, as all the Viet restaurants in my area are focused on pho, goi cuon and banh mi as the big sellers
HOpe you give this one a try!
Omg gonna try the pineapple to use next time when I make bbh 😍
Thank you for sharing
Good job 👍
Looks very good
Will it taste extremely different if you don’t use pork or a different dish if you opt out of using pork? Idk if this makes sense.
quick ez guide. thank you.
Just came across your channel today, really enjoy the content my brotha! Gained my sub!
Yooo, appreciate you!
Bún này bạn ngâm với nước sôi tầm 15-20p rồi để ráo , khi ăn chỉ cần trụng lại với nước sôi là mềm liền .
Good work
Thanks
Good cook.
I was going to cheat by using the Bún Bo Húe Soup Paste...I guess I'll be DIYing the paste as well after watching this.
Thanks for the trick of oil on the noodles so they don't stick.
I know some people will boil shrimp pase and use the broth for soup base
Ayo rad video!
i get it with rice noodles so good
If you soak the noodles in cold water for a few hours or overnight, the cooking time for the noodles will be half the time, closer to the time on the package.
What the????... Nooooooooo... 😅
Yup this is very true I hate to cook them for up to 20 min when they r not pre soak ….
Not for a few hours ,or over night ( silly )!
It noodle not some rocks ( omg ) ,under 1’oo” will does the job 😄!
Nice effort there. To get rid of the funk and impurities, u need to put them in cold water and bring to slight boil. If you put them in boiled water, the nest is cooked
as a vietnamese,this actually looks good fr,but why 15:22
Why not ? accident happened , dude just kept it real you know 🤣
The noodle had a mind of its own
Next time use a nicer and bigger bowl ,will makes your bbh more appealing 👍😄!
Woww my simple recipe❤ zabardast you are the besttttt. i live in malaysia and have started a cooking channel about pakistani dishes. Wish me luck ❤❤
Damn did the pot overfill after putting the beef in and brought to a boil? That would have been a mess haha
I actually had a second pot cooking in the back!! Don't be like me though and use a bigger pot lol
Bun rieu next!
I got u! ruclips.net/video/uqmGHLc1ErE/видео.html&ab_channel=feedthepudge
Similarity?
instant pot version please 🥺
Yours is super authentic BUT you can do the same in 45mins in an instapot! Wink.
What’s a good replacement for pork bones? (For a Muslim)
@@iwafn I would just use beef bones only then!
@@feedthepudge thank you :)
alot of restaurants suck at making this dish
No mắm ruốc?
there’s mam tom in the sate 🫶
Mình là người VN nhưng không ăn được phở, chỉ thích bún bò Huế thôi
PINEAPPLE YESS
you don't cook the noddle first. you soak it for 30 mins or till soft, than blanch in hot water for 30-60 secs
This guy took 5 mins to peel an onion. LOL
😂
2 tablespoons of msg! Not that Im against msg but you don’t need that much…like 1/2 tsp will do for that pot size.
It is 87 degrees outside and I’m melting but damn I would destroy that bowl of soup!!!
GREAT all year round tbh!
Thanks for the great recipe, just a thought, maybe you could make your editing a bit punchier and quicker, don't really need to watch you pull out all the bones, wash the boned, wash the pot and peel an entire onion.
Feel free to check out my shorts for the quick version of all my recipes: ruclips.net/user/shortsj4RzsxjDjog?si=WwPXLfobAbe-XXus
I wish beef shank wasn't so god fucking expensive now! T_T I remember being able to buy one for around $10-$15 depending on weight, and now it's over $30. Like whyyyyyyyyyyyyyyyyyy. T_T I've been having to skip it and use just bo tai and meat balls for the main meat. ;-;
Bo tai still boooomb in bbh!
You gotta be a 60 year old lady to make it truly authentic
I always soaked my noodles overnight before I boiled them (cook faster).
❤
🤤
👍
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
😋
Special Beef Pho all the way! extra tripe! extra tendon.
Great viedo! But pls don't wrap hot food in plastic until cool down, cuz that will cause micro plastic to go into your foods...
can I get my bowl togo please :)))))))
bún bò Huế
Maybe the noodles need to be soaked into water beforehand?
🤩👍👍👍111
There is a lot of work into making the broth, just easier to visit your family run Viet restaurant and enjoy
What i saw in this video wasnt easy lmao there so many steps
Looks delicious but should of saved the original boiled water of pork and beef. Just filter thru a fine strainer, that is flavor you could use for another soup dish.
To be authentic hue you need rau ram.
Soak the noodles in cold water first
you have all the ingredients except for 1 ingredient that is essential to this traditional dish, and that is fermented shrimp paste.
@@minavamp2811 there’s fermented shrimp paste in the sate
I love the whole recipe but no MSG
he uses the fermented shrimp paste at 8:45
@@feedthepudgeBro, that’s not enough to aim up the Bun bo flavor. But maybe that’s how you like it that way.
@@susieonishi7018He put MSG in the broth at the end with the satay ☺️
Wow thats alot of Msg. Lol
Everything good except chef forgot to skim the top before serving. All that oil. Mm mm
Can make bomb ass soup but can’t use chop sticks right 🤦🏻♂️
Good segment but your tattoos are distracting.
way too much work im done lol
Bun bo hue is the king of Vietnamese soup noodles. Pho overrated.
gross
Bún Bò Huế = 🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
That oil on the noodles is 100 percent not doing anythjng. The eater cuases the oil to run right off.
Gay
You are look so masculine. Just wondering are you still single? I love men into tattoos 😘❤️🥰
i'm flattered! i am not single!