June 26, 2022

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One of my favourite Vietnamese dishes, Bun Bo Hue. Viet food is one of my favou…

1 min read

One of my favourite Vietnamese dishes, Bun Bo Hue.
Viet food is one of my favourite cuisines!!
I slow cooked the broth for 2 days and toasted onion and ginger beforehand and used BBH paste.
Visit my highlights to see how I made this ☺️
Recipe: @seonkyounglongest copied and pasted below:
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FOR THE MAIN SOUP
6 lbs beefy β€˜neck’ bones (or beefy bone-in beef shank)
2 lbs boneless beef shank (thit bo bap)
1/3 pineapple, peeled and cut into large chunks
12 stalks fresh lemongrass, trimmed off the upper halves and bruised the stalks then tie up in a bunch
1 large yellow onion, skin peeled
1 large piece fresh ginger (palm size), sliced in half length wise
4 tsp salt
1 Tbsp chicken bouillon
1 one-inch knob of rock-candied sugar or 2 Tbsp sugar
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FOR THE SATE
4 Tbsp cooking oil
5 cloves garlic, finely chopped (approximately 2 tsp)
3 Tbsp finely chopped lemongrass (frozen ones ok)
1/4 cup shallots, sliced
1 Tbsp fish sauce
1 Tbsp crushed red peppers (optional)
2 Tbsp red paprika powder or dry bun bo hue seasoning*
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FOR THE MAIN SOUP SEASONING
6 Tbsp fish sauce
3 Tbsp Bun bo hue seasoning Sauce
1 Tbsp fine shrimp paste (mam tom/ruoc), optional
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FOR THE GARNISHES & NOODLES
Thick rice vermicelli noodles (cook 30-45 minutes prior)
Chopped cilantro
Lime wedges
Yellow onions, thinly sliced
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