Ingredients with Measurements:
- 8 oz. dried rice vermicelli noodles
- 1 block of firm tofu, sliced into small pieces
- 1 lb. beef shank or pork shoulder, sliced thinly
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. lemongrass, minced
- 1 tbsp. chili paste
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 6 cups beef or chicken broth
- 2 cups water
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Serving bowls
Step-by-step instructions:
1. Soak the rice vermicelli noodles in hot water for 10-15 minutes until they are soft. Drain and set aside.
2. In a large pot, heat up some oil and sauté the onion, garlic, and lemongrass until fragrant.
3. Add the beef or pork and stir-fry until browned.
4. Add the chili paste, fish sauce, sugar, beef or chicken broth, and water. Bring to a boil and then reduce heat to a simmer.
5. Simmer for 30-45 minutes until the meat is tender.
6. Add the tofu and bean sprouts and cook for another 5-10 minutes.
7. To serve, divide the rice vermicelli noodles into serving bowls and ladle the soup over them.
8. Garnish with cilantro, scallions, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Beef shank or pork shoulder can be substituted with chicken or shrimp.
- Tofu can be substituted with seitan or tempeh.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add sliced jalapeño peppers for extra heat.
- Use vegetable broth instead of beef or chicken broth for a vegetarian version.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- To make the soup spicier, add more chili paste or sliced chili peppers.
- To make the soup less spicy, reduce the amount of chili paste or omit it altogether.
- To make the soup more flavorful, add more fish sauce or soy sauce.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove or in the microwave until hot.
Presentation ideas:
Serve the soup in individual bowls with the noodles on the bottom and the soup on top. Garnish with cilantro, scallions, and lime wedges.
Garnishes:
Cilantro, scallions, lime wedges.
Pairings:
Serve with a side of steamed rice or a fresh salad.
Suggested side dishes:
Steamed rice, fresh salad.
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the heat.
- If the soup is too salty, add more water or broth to balance the flavors.
Food safety advice:
Make sure to cook the meat and tofu thoroughly to prevent any foodborne illnesses.
Food history:
Bún Bò Huế is a spicy Vietnamese soup that originated in the city of Huế in central Vietnam. It is made with beef or pork, lemongrass, chili paste, and rice vermicelli noodles.
Flavor profiles:
Spicy, savory, tangy.
Serving suggestions:
Serve hot with garnishes and lime wedges.
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Region: Vietnamese