Photograph of the finished Changde beef rice noodles

China · Bún bò Thường Đức Changde

Changde beef rice noodles

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 2.2 lb
  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.3 lb
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.1 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Beef bones Beef bones 2.2 lb
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Simmer beef bones with ginger for 70 minutes to make a base broth, then strain it.
  2. 2 Sauté the fermented soybean paste with dried chili peppers and cinnamon in oil for 4 minutes until the oil turns red and fragrant.
  3. 3 Simmer diced beef shank in red oil with soy sauce for 50 minutes until tender but still retaining its shape.
  4. 4 Keep the braised meat and bone broth separate, and combine them in a bowl; cooking them together will make the broth cloudy and lose the clear flavor of Thuong Duc rice noodles.
  5. 5 Blanch the rice noodles for 90 seconds, then arrange them in a bowl and pour hot broth over them.
  6. 6 Arrange the braised meat with red oil on top, then sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 1 hr

    Simmer the bones in high pressure for 30 minutes and braise the beef shank in high pressure for 20 minutes in two separate batches, without mixing the two pots together.

Start cooking