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Makes 6 large bowls
INGREDIENTS
Stock
2 lbs pork knuckles (parboiled for 5 minutes)
1 lb boneless beef shank (parboiled for 5 minutes)
1 lb boneless pork shank (parboiled for 5 minutes)
½ lb beef tendon (parboiled for 30 minutes)
5 quarts water
4 stalks lemongrass (tender bottom stalks only, smashed)
10 shallots (peel)
1 large chunk ginger (smashed)
A quarter of very ripe pineapple or 1 small can of pineapple and all its juices
Stock Seasoning
1 tablespoon chicken bouillon powder
1-½ tablespoons fish sauce
1-½ tablespoons sea salt
2 tablespoons fermented shrimp paste
30 grams rock sugar
Vietnamese Sate Sauce
½ cup vegetable oil
1 large shallot (finely diced)
2 stalks lemongrass (finely diced bottom tender stalk only)
3 garlic cloves (finely diced)
Chilies
3 tablespoons Bun Bo Hue seasoning premix
1 teaspoon fish sauce
1 teaspoon granulated sugar
Noodles
2 lbs dried Bun Bo Hue noodles (cook per package instructions)
Garnishes/vegetables/other meaty toppings
1 stick Vietnamese ham (Cha Lua/Gio Lua; slice thin)
Cubed pork blood
Lime
Green onions
Cilantro
Thinly shredded white/purple cabbage
INSTRUCTIONS
To a large pot, add parboiled bones/meat, lemongrass, shallots, ginger, pineapple and water. Bring to a boil and reduce heat to a medium simmer. Cook for 1-½ hours. Skim occasionally to keep stock clear.
Remove all solids from the stockpot. Transfer bones/meat to the refrigerator to chill then thinly sliced the shanks. Thinly slice Vietnamese ham (cha lua). Set aside.
Season stock with chicken stock powder, fish sauce, sea salt, shrimp paste, and rock sugar a little at a time to your liking.
Sate sauce: In a small saucepan, heat up vegetable oil on medium-low heat. Add shallots, lemongrass, garlic, your desired amount of chili peppers, and Bun Bo Hue seasoning packet. Turn down the heat to prevent burning. Season with fish sauce and sugar. Set aside. Add sate sauce to the stock. For those with children, divide the stock before adding sate sauce, or simply add to individual bowls.
Assembly: place a handful of noodles into a bowl. Add meaty toppings, and ladle in hot broth. Garnish and serve with side vegetables.
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Негізгі бет Vietnamese Spicy Noodle Soup (Bun Bo Hue)
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