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metaset({"version":"1.0","encoding":"UTF-8","entry":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-6868804209532062116.post-2901918234097740485"},"published":{"$t":"2014-07-27T13:13:00.003+10:00"},"updated":{"$t":"2014-07-27T13:17:41.202+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vietnam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"winter warmers"}],"title":{"type":"text","$t":"Hue Beef Noodle Soup "},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-iPgVc0Yu2KQ\/U9RsPfY3WkI\/AAAAAAAADyM\/soS4n-QDhZw\/s1600\/Vietnamese-soup.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Hue Beef Noodle Soup\" border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-iPgVc0Yu2KQ\/U9RsPfY3WkI\/AAAAAAAADyM\/soS4n-QDhZw\/s1600\/Vietnamese-soup.jpg\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EThe day in South East Asia starts very early as people try to enjoy as much as possible the milder morning weather. \u0026nbsp; \u0026nbsp;In the streets of the villages and even large cities you can see people gathering around stalls in witch tall caldrons of beef broth bubble waiting for the first patrons.\u003Cbr \/\u003E\u003Cbr \/\u003EGenerous\u0026nbsp;ladles of the spiced broth are poured into bowls of rice noodles and mixed with thin slices of beef and chilli oil. \u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EA hand full of fresh herbs such as vietnamese mint and thai basil, lemon hedges and another handful of bean sprouts served aside, complete the filling and comfortable breakfast meal. \u003Cbr \/\u003E\u003Cbr \/\u003EAround Vietnam the soup is most often found spiced with cinnamon, the traditional \"Pho Bo\". \u0026nbsp; The recipe I am sharing today is from Hue, central and it's main difference is the predominant flavour of lemon grass. \u0026nbsp;Hue is the former capital of Vietnam during Nguyen dynasty and it's particular cooking style is associated with the style of \u0026nbsp;the former royal court. \u003Cbr \/\u003E\u003Cbr \/\u003EWhen serving, the beef should be almost raw, just slightly cooked by the heat of the broth but you can always cook it a bit more to your tasting. \u0026nbsp; If you are fussy about pig's less noble pieces, replace the pigs trotter by other pig's bones with a good amount meat scraps.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy it!\u003Cbr \/\u003ERachel\u003Cbr \/\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-3YCCAwWulrw\/U9RZz4iXdJI\/AAAAAAAADxw\/alwcHeEGEmg\/s1600\/posts.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-3YCCAwWulrw\/U9RZz4iXdJI\/AAAAAAAADxw\/alwcHeEGEmg\/s1600\/posts.jpg\" height=\"344\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-ZU-oPWc4UrI\/U9RcdJOERII\/AAAAAAAADx8\/fQQcmSocXhU\/s1600\/IMG_0278.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-ZU-oPWc4UrI\/U9RcdJOERII\/AAAAAAAADx8\/fQQcmSocXhU\/s1600\/IMG_0278.JPG\" height=\"213\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cspan style=\"font-family: 'Lucida Grande'; font-size: x-small;\"\u003EPreparing the Lemon Grass\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: 'Lucida Grande';\"\u003E____________________________________________________________________________\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ch2 style=\"text-align: center;\"\u003EBun Bo Hue (Hue Beef Noodle Soup)\u003C\/h2\u003E\u003Cdiv style=\"font-size: medium; text-align: center;\"\u003E\u003Cstrong\u003EServes:\u0026nbsp;\u003C\/strong\u003E\u003Cspan style=\"font-weight: normal;\"\u003E4\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cstrong\u003E\u0026nbsp;| \u003C\/strong\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cstrong\u003ECosts\u003C\/strong\u003E:\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E$$\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cstrong\u003E| \u003C\/strong\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cstrong\u003EDifficulty:\u003C\/strong\u003E\u0026nbsp;\u003Cspan style=\"font-weight: normal;\"\u003EEasy\u003C\/span\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cstrong\u003E|\u0026nbsp;\u0026nbsp;Time:\u003C\/strong\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u0026nbsp;2h\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"font-size: medium; text-align: center;\"\u003E\u003Cstrong\u003EAuthor:\u0026nbsp;\u003C\/strong\u003E\u003Cspan style=\"font-weight: normal;\"\u003EKangaroo Hue Restaurant plus Rachel's changes during the trip around Vietnam\u003C\/span\u003E\u003C\/div\u003E\u003Ch3\u003EIngredients\u003C\/h3\u003E\u003Cul\u003E\u003Cli\u003E500 Kg Pig's trotter (feet)\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E500g Beef Bones with meat scraps\u003C\/li\u003E\u003Cli\u003E500g Beef cut is very small pieces divided in 4 portions\u003C\/li\u003E\u003Cli\u003E5 Lemon grass stalks bruised with a rolling pin or mortar and pestle to release its fragrance.\u003C\/li\u003E\u003Cli\u003E1 Tablespoon powdered chicken stock\u003C\/li\u003E\u003Cli\u003E2 Teaspoons black pepper\u003C\/li\u003E\u003Cli\u003E1 Tablespoon fish sauce (nam pla)\u003C\/li\u003E\u003Cli\u003E1 Teaspoon sugar\u003C\/li\u003E\u003Cli\u003E1 Teaspoon shrimp paste (don't add it if you can't have it)\u003C\/li\u003E\u003Cli\u003E1 Yellow onion finely diced\u003C\/li\u003E\u003Cli\u003E1 Small garlic clove diced\u003C\/li\u003E\u003Cli\u003E4 Tablespoons spring onion sliced\u003C\/li\u003E\u003Cli\u003E1 Teaspoon chilli powder (optional) \u0026nbsp;\u003C\/li\u003E\u003Cli\u003E2 Tablespoons \u0026nbsp;vegetable oil (if using chilli powder)\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E8 Cups water\u003C\/li\u003E\u003Cli\u003E200g Fresh Bun Hue (thick vermicelli)\u003C\/li\u003E\u003Cli\u003E1 Lemon cut in wedges\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EA small bunch of vietnamese mint or thai basil and bean sprouts to serve\u003C\/li\u003E\u003Cli\u003E1 Banana blossom finely chopped (if you can find it)\u003C\/li\u003E\u003Cli\u003E1\/2 Teaspoon Annatto (Urucum) powder (optional)\u003C\/li\u003E\u003C\/ul\u003E\u003Ch3\u003EInstructions\u003C\/h3\u003E\u003Col\u003E\u003Cli\u003EPut the beef bones, the water, the lemon grass and the chicken powder in a large pot \u0026nbsp;and bring it to boil over high heat. \u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EReduce to low heat and let it simmer for about 1-2 hours until the liquid has been reduced to half volume. \u0026nbsp; \u0026nbsp;Remove scums while cooking.\u003C\/li\u003E\u003Cli\u003EHeat a dash of oil in a skillet over high heat, \u0026nbsp;fry the onion and the garlic until soft.\u003C\/li\u003E\u003Cli\u003EAdd black pepper, annatto powder, the fish sauce and the fried onions and garlic to the broth. \u0026nbsp; \u0026nbsp;Let it simmer for about 10 minutes more.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EPut the chilli powder and the oil in a ladle and use the heat of the simmering broth to heat the mixture for a couple of minutes. \u0026nbsp; \u0026nbsp;\u003C\/li\u003E\u003Cli\u003EPour the chilli oil into the broth. \u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EDistribute the fresh noodles in 4 bowls\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EPut 1\/4 of the beef in the ladle and with a couple of tablespoons of the broth. \u0026nbsp; \u0026nbsp;Use the heat of the broth to slightly cook the beef. \u0026nbsp; \u0026nbsp;Spread the beef on the top of the noodles. \u0026nbsp; Pour a couple of ladles of the broth over the noodles and repeat the procedure with the remaining bowls.\u003C\/li\u003E\u003Cli\u003EDivide any broth leftover between the four bowls and sprinkle the spring onion on the top.\u003C\/li\u003E\u003Cli\u003EServe with the Vietnamese mint, lemon wedges banana blossom and bean sprouts aside - they are to be mixed with the soup to taste.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.theuntamedcook.com.au\/feeds\/2901918234097740485\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2014\/07\/hue-beef-noodle-soup.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/2901918234097740485"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/6868804209532062116\/posts\/default\/2901918234097740485"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.theuntamedcook.com.au\/2014\/07\/hue-beef-noodle-soup.html","title":"Hue Beef Noodle Soup "}],"author":[{"name":{"$t":"Rachel Elich"},"uri":{"$t":"https:\/\/plus.google.com\/105782269827755266758"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/lh6.googleusercontent.com\/-w1UFAdIZiv0\/AAAAAAAAAAI\/AAAAAAAABlE\/40IGZ3-HZOw\/s512-c\/photo.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-iPgVc0Yu2KQ\/U9RsPfY3WkI\/AAAAAAAADyM\/soS4n-QDhZw\/s72-c\/Vietnamese-soup.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}}});