Fast Bun Bo Hue

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 634, total fat 20 G., saturated fats 3 G., proteins 24 G., carbohydrates 91 G., fiber 3 G., cholesterol 39 mg, sodium 1743 mg, sugar 10 G.

Bun Bo Hue is a Vietnamese noodle soup made with beef and pork, renowned for its rich history and equally rich, full-bodied flavor. Its key spices—lemongrass and chili pepper—are essential in any recipe, while other ingredients can be simplified for a quicker version. For example, you can omit the pork and cook it with beef only, and use store-bought broth instead of homemade.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cloves garlic, coarsely chopped
2 medium shallots, quartered
4 stalks of lemongrass
1/4 cup vegetable oil
2 tsp red pepper flakes
3 tbsp fish sauce (or to taste)
4.5 tsp sugar + more to taste
4 cups lightly salted beef broth
350 g rice noodles
200g boneless top blade steak, remove connective tissue, thinly slice meat across the grain
Half a small white onion, thinly sliced and soaked in ice water for 20 minutes
0.5 cups tightly packed chopped cilantro leaves
To serve: bean sprouts, mint leaves, basil leaves, thinly shredded red cabbage, lime wedges

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, shallots, lemongrass, red pepper flakes, fish sauce, sugar, bouillon, rice noodles, beef, onions, cilantro, bean sprouts, mint, basil, red cabbage, lime

Cooking the dish according to the recipe:

Trim the tops of the lemongrass stalks, 15 cm from the base. Pound the tops with something heavy, like a meat mallet, and set aside for the stock. Remove 2-3 tough outer layers from the bottom parts until you reach the smoother, more tender core. Roughly chop the stalks and place in a food processor along with the garlic and shallots. Pulse about 20 times until finely chopped, but do not process to a paste.
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped lemongrass mixture and cook until softened and beginning to brown, about 6 minutes. Add the red pepper flakes and stir for 1 minute. Add 2 tablespoons of fish sauce, 4 teaspoons of sugar, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the mixture thickens slightly (run a spoon around the pan to leave a trail) and the oil begins to separate. Remove all but 2 tablespoons of the mixture and set aside.

Add beef broth, 4 cups of water, and the chopped lemongrass tops to the pan. Bring to a boil and reduce heat. Simmer for 15-20 minutes, until the broth is fragrant.
Meanwhile, bring a large saucepan of water to a boil. Turn off the heat and add the rice noodles. Cook, stirring occasionally, until tender, 6-8 minutes. Drain thoroughly and divide the noodles into 4 large bowls.
Add the remaining 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, and 3/4 teaspoon of salt to the beef broth. Discard the lemongrass. Add the steak slices and simmer until cooked through, about 2 minutes.
Place slices of beef, white onion, and cilantro in each bowl. Pour hot broth over the noodles, completely covering them.
Serve with stir-fried lemongrass-chili mixture and other toppings.

Categories:

recipe / Calorie content of prepared meals / Soups / Meat soups / Soups with pasta and cereals / / Food Network - recipes / Vietnamese cuisine

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