Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp paprika
- 1 tbsp chili flakes
- 1 tbsp lemongrass, finely chopped
- 1 tbsp shrimp paste
- 8 cups water
- 1 lb dried rice noodles
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat. Add onion and garlic, and sauté until fragrant.
2. Add pork belly to the pot and cook until browned.
3. Add fish sauce, sugar, paprika, chili flakes, lemongrass, and shrimp paste to the pot. Stir well to combine.
4. Add water to the pot and bring to a boil. Reduce heat to low and let simmer for 1 hour.
5. While the broth is simmering, cook the rice noodles according to package instructions. Drain and rinse with cold water.
6. Add shrimp to the pot and cook for 5 minutes, until pink and cooked through.
7. To serve, divide the cooked noodles among serving bowls. Ladle the broth and pork and shrimp over the noodles.
8. Top with bean sprouts, cilantro, and green onions. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Shrimp can be substituted with chicken or beef.
Variations:
- Add sliced beef tendon to the broth for added texture.
- Use chicken broth instead of water for a richer flavor.
- Add sliced jalapeños for extra heat.
Tips and tricks:
- To save time, use pre-cooked shrimp instead of raw shrimp.
- Adjust the amount of chili flakes and paprika to your desired level of spiciness.
- For a more authentic flavor, use fresh lemongrass instead of dried.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with the toppings arranged neatly on top.
Garnishes:
Lime wedges, sliced jalapeños, sliced red onions
Pairings:
Thai iced tea, Vietnamese coffee
Suggested side dishes:
Spring rolls, banh mi sandwiches
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too bland, add more fish sauce or salt to taste.
Food safety advice:
- Make sure to cook the pork and shrimp thoroughly to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bun Bo Hue is a popular Vietnamese soup that originated in the city of Hue in central Vietnam. It is known for its spicy and flavorful broth, which is made with lemongrass, shrimp paste, and chili flakes.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Vietnamese