作法
- 牛腱與豬肘在沸水中汆燙10分鐘。瀝乾沖洗。放入高湯鍋加4公升新鮮水、烤過洋蔥、拍碎薑與拍碎香茅。慢煮3.5小時，全程撇浮沫。
- 做胭脂籽油：油與胭脂籽小火加熱5分鐘至油轉深橘紅。過濾丟掉籽。
- 另小鍋加熱2大匙胭脂籽油與切細香茅、大蒜與紅蔥4分鐘至香氣四溢。加辣椒醬攪炒60秒。這是入湯的辣椒香茅醬。
- 把長煮的湯用細紗布濾入乾淨鍋。攪入蝦醬（先用100毫升湯稀釋）、魚露、冰糖與辣椒香茅醬。煮20分鐘讓味道融合。試味——應深沉鮮香、香茅酸柑橘、辣意漸增。
- 切煮熟的牛腱與豬肘成5公釐片。排在深碗中與切片cha lua一起。
- 米線煮4分鐘；直接撈入碗中。澆滾燙湯淹過。最上面淋一小匙胭脂籽油與一抹辣椒香茅醬。配香料盤上桌；每位食客在自己碗中加香蕉花、薄荷、萊姆與辣椒。
Common questions
Can 順化牛肉米線 be made ahead?
順化牛肉米線 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 240 minutes.
How spicy is 順化牛肉米線?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Vietnam; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 順化牛肉米線 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 順化牛肉米線 to make at home?
順化牛肉米線 is more demanding — total time around 285 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 順化牛肉米線 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
順化牛肉米線是順化的料理——中越皇城，阮朝宮廷料理影響了連街頭食物。蝦醬與胭脂籽油是中越風招牌；北方人覺得太刺鼻，南方人覺得太油。粗圓米線比河粉米線大；這道菜更實在、更辣、更層次。點河粉風配料（豆芽、羅勒）的食客會被當外地人。
