Bun Bo Hue - Rice Week
- San Living Team
- Jun 21, 2020
- 3 min read
Another longer one due to the soup, this one is an absolute beauty. These noodles are from a rice base and are a spicy marvel within this soup. It is so fragrant and leave you wanting more and more and more! They are relatively common in Vietnamese restaurants and can be the next gem you try rather than the more popular and known Pho. In our opinions, this is Pho but its' devilish counterpart which tempts you even more. It is extremely bountiful with a spicy broth which is exploding with flavour.
It even comes with pig blood cubes which give it additional textures. This recipe comes with a lot of time due to the broth and a whole lot of ingredients so it may not be for everyone although you can simplify it by using pre-made broths and just adding ingredients although fresh is always better in our opinions! The flavour is also much more abundant if you take the time and effort to put in all the amazing herbs and spices. With all the herbs and spices you can improve your bodies qi by having such a balance of bitterness, sweetness, and more. Not to mention the energy in which you can feel upon eating this dish! We hope you try it with us today at San Living!
Ingredients (with preparations)
Bun noodles or thicker rice vermicelli
Vietnamese Sausage (Cha Lua)
Beef Shank
Beef with bone in or oxtail
Pork Hock
Pork Blood (optional)
Basil
Green Onions Chopped
Bean Sprouts
Lime Wedges
Birdseye Chilli/jalapenos
Thinly Sliced Onions
Deep fried shallots and 2 shallots finely minced
Banana Blossoms Sliced
Cilantro
1 onion (sliced)
3 stalks lemongrass with leaves removed and 1 stalk finely chopped
1 rock sugar or 2 blocks of brown sugar
5 ginger
4 garlic cloves (just peeled) and 2 cloves (finely minced)
5 Lime leaves
2 tablespoons shrimp paste
6 tablespoons fish sauce and 1 separate tablespoon
salt/pepper
6 tablespoons oil
2 tablespoons paprika
2 tablespoons chilli flakes
Recipe
Prepare all your ingredients. Pre-cook your pork blood if you are using it by cooking in boiling water which submerges it for 3 inches for 40minutes at least with a bit of ginger.
First start off by cleaning your meat (other than the sausage) by adding cold water into a larger soup sized pot with all your meats (add pork blood seperately)
Turning the stove on to a medium heat, boil the meat for around 17minutes until the impurities come to the surface. Then discard the water and the impurities
Rinse off the meat with water again then place it back into the pot. Smash the 3 lemongrass stalks to release its' flavours then put it into the pot
Put in onions, garlic, ginger, sugar, lime leaves all into the pot with around 10 cups of water then turn it up to a a rolling boil then set it to a medium/low or a low rolling boil
Mix in the shrimp paste and a bit of your fish sauce then cook for at least an hour and a half
Using a sauce pan on medium heat put your chilli flakes, paprika, finely minced lemongrass, finely chopped shallots and garlic and a tablespoon of fish sauce, then cook for 10 minutes then leave a side
Once the hour and a half pass, take out the beef shank for later and add water if the soups been reduced too much
Cook it for yet another hour and a half or more (we love to do this at a simmer over throughout the day for more accentuated flavour)
Once done you can take out all the solids and adjust the taste by adding salt or more of fish sauce!
Make your noodles according to however they teach you or until they are nice and bouncy. (You can taste when it is close to finished to see if they are still hard) then run under cold water to stop the cooking and to get rid of starch
Slice your beef shank, Vietnamese sausage and pork shank (we sometimes like to even put a bone in with meat stuck on it) then add it on top of your noodles in a bowl
Add the broth and garnishes such as lime juice from the wedges, bean sprouts, deep fried shallots, banana blossoms, chopped green onion, basil, pig blood etc
Serve!
Comments