Vietnamese style beef udon, Bun Bo Hue
Vietnamese style beef udon, Bun Bo Hue is recommended for those who…
Those who want to expand their repertoire of udon dishes.
Those who have a lot of Soumen noodles left over and want to try other flavors than Soumen sauce.
Those who are interested in Vietnamese food but want to try it at home before going to a restaurant.
*Disclaimer: This recipe is not authentic Vietnamese style, but more like Japanese style udon recipe.
Bun Bo Hue is a noodle dish with beef that originated in central Vietnam.
It is actually made with rice noodles called “Bun”, but here is a recipe for “Vietnamese-style beef udon”, substituted with udon noodles, which are commonly used on Japanese tables.
If you have a chance, please try it in Vietnam or at a Vietnamese restaurant, but it can be quite spicy depending on the restaurant.
Please note that this recipe is not a real Bun Bo Hue, as it is a “Vietnamese-style beef udon” recipe, which is easy to make with what you have at home. (It is not a real Bun Bo Hue, but a recipe that is easy to make with the ingredients you have at home.)
(By the way, in authentic Bun Bo Hue, you cut up a block of beef, not thinly sliced, and cook it for about an hour, and the lemongrass gives it a wonderful flavor.
If you happen to have some lemongrass at home! If you don’t have it at home, I hope you will take advantage of this opportunity.
If you don’t have it at home, but would like to take this opportunity to get it, I highly recommend you to get some Sate Tom.
It is a shrimp-flavored chili oil, which is a kind of “edible chili oil” that is easy to understand. It is spicy, but you will be happy if you put it on fried rice, cup ramen, dumplings, or rice with egg (my favorite!!!), you will be happy.
I have seen it on Amazon or Asian food supermarket, so please do not hesitate to try it.
If you have an Asian supermarket near you, I recommend buying some Bun or Bun Bo Hue sauce to make your own.
Vietnamese style beef udon, Bun Bo HueRecipe by AKO's CookBook
200 g beef (thinly sliced or chopped)
Sate Tom 1 tablespoon (if you like spicy food, you can use a little more)
If you don’t have it, you can substitute eating raayu (Chinese chili oil). + Dried shrimp will bring it closer to the taste of sate tom.
1 tablespoon sugar
beef broth（Dashida, etc） 2 teaspoons
Thin udon noodles 2 servings
*You can use somen noodles too
Chili pepper, to taste
1/4 of a purple onion (early red) – as much as you like
green onion, to taste
- Bring a large pot of water to a boil, add onion, satay tom, beef broth, and sugar, and cook over medium heat for about 5 minutes.
- When the onions are translucent, add the beef and cook for 5 more minutes.
- Before the meat is fully cooked, add fish sauce and udon noodles (either frozen or dried) to the same pot and boil according to the time indicated in the recipe.
- While boiling, prepare the toppings. Cut the lime in half or quarter, thinly slice the purple onion, and cut the small green onions into small or fine pieces. Chili peppers can be left as is or cut into any shape you like.
- When the udon is cooked, taste and add fish sauce if it is not salty enough. If you want to add spiciness, add some satetom and it is ready to serve.