Bún bò Huế with Meatballs
Bún bò Huế broth
Gluten free rice noodles
Bowl or pan (for noodles)
Saucepan (for broth and meatballs)
Chopping board and knife
2 large bowls
Step 1 - Prepare
Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.
Pop the noodles in a large pan or bowl and pour over enough boiling water from the kettle to cover.
Leave to soak for 8-9 mins. You want them soft but still al dente (they'll continue cooking in the broth).
Drain the water and then rinse them with fresh water until you have removed the starch (the water will go clear when it is all removed).
To stop them from softening further, keep the noodles in a bowl of cold water until you are ready to assemble (see Step 3).
The meatballs are already cooked so we just need to warm them through.
Place a pan of water on the hob and bring to the boil. Place the bag of meatballs into the water and bring the water back to boiling. Turn down the heat to a simmer and leave the meatballs for 5 minutes to warm through. Remove from the bag and slice into quarters
Set aside until ready to cook (see Step 2).
Rinse the garnishes in water to remove any dirt, then:
Spring onions – cut into rounds, diagonals, or slice lengthways (as you prefer).
Lime – cut into quarters.
Herbs – either chop them in advance, or tear in to your pho at the table (as they do in Vietnam).
Beansprouts – wash, dry and set aside.
Chillies – thinly slice. BE CAREFUL! Bird's eye chillies are super hot, so wash your hands in cold water after you've cut them and watch what you touch.
Arrange all of the above on a plate and place in the centre of the table, this will allow everyone to add their own garnishes as they like.
Step 2 - Cook
Pour broth into a saucepan and place over a high heat. It's ready once it's at a rolling boil.
Step 3 - Serve
Drain the noodles. To ensure your dish is hot, pour some boiling water over your noodles and then drain again and place them in your bowl.
Add your quartered meatballs on top of your noodles.
Pour the boiling hot broth over the meatballs and noodles, you can do this at the table if you've got good ladle skills!.
Taste your dish now, this is the base flavour and you can now adjust the dish to your preference using the garnishes.
Crunchy spring onion and beansprouts will give spice and texture, a squeeze of zingy lime brings it to life, a dash of chilli for heat and the herbs for freshness. They all change the flavour slightly so do not add too much at once but experiment to find the perfect balance for you!