Ingredients with Measurements:
- 1 lb beef brisket
- 1 package of bún (rice vermicelli noodles)
- 1 cup of mắm tôm (fermented shrimp paste)
- 1/2 cup of sugar
- 1/4 cup of fish sauce
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp of annatto seeds
- 1 tbsp of lemongrass, minced
- 1 tbsp of ginger, minced
- 1 tbsp of chili powder
- 1 tbsp of paprika
- 1 tbsp of ground black pepper
- 4 cups of water
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1 cup of bean sprouts
- 1 cup of shredded lettuce
- 1 cup of sliced cucumber
- 1 cup of sliced carrots
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
- Mixing bowl
Step-by-step instructions:
1. In a large pot, add the beef brisket and enough water to cover it. Bring it to a boil and then reduce the heat to low. Let it simmer for 2 hours or until the beef is tender.
2. Remove the beef from the pot and let it cool. Once it's cool, shred the beef into small pieces.
3. In a small saucepan, heat the vegetable oil over medium heat. Add the annatto seeds and let it cook for 1-2 minutes until the oil turns red. Remove the seeds from the oil and discard them.
4. Add the onion, garlic, lemongrass, and ginger to the pot. Cook for 2-3 minutes until the onion is translucent.
5. Add the chili powder, paprika, and ground black pepper to the pot. Cook for 1-2 minutes until fragrant.
6. Add the mắm tôm, sugar, fish sauce, and water to the pot. Stir until everything is combined.
7. Add the shredded beef to the pot and let it simmer for 30 minutes.
8. Cook the bún according to the package instructions. Once it's cooked, rinse it under cold water and drain it.
9. In a mixing bowl, add the bean sprouts, shredded lettuce, sliced cucumber, and sliced carrots. Toss everything together.
10. To serve, add the bún to a bowl. Add the beef and broth on top of the bún. Add the vegetable mixture on top of the beef. Garnish with cilantro and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted for beef brisket.
- Shrimp paste can be substituted for fish sauce.
- Chicken broth can be substituted for water.
Variations:
- Add sliced jalapeños for extra spice.
- Add hard-boiled eggs for extra protein.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Use a meat thermometer to ensure the beef is cooked to the correct temperature.
- Use a strainer to remove any impurities from the broth.
- Soak the bún in cold water for 10 minutes before cooking to prevent it from sticking together.
Storage instructions:
Store the leftover broth and beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and beef in a pot over low heat until heated through.
Presentation ideas:
Serve the bún mắm bò kho in a large bowl with the garnishes on top.
Garnishes:
Cilantro and lime wedges.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Spring rolls or fried wontons.
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure the beef is cooked to the correct temperature to prevent foodborne illness.
Food history:
Bún mắm bò kho is a Vietnamese dish that combines rice vermicelli noodles, beef brisket, and a fermented shrimp paste broth.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the bún mắm bò kho with a side of spring rolls or fried wontons.
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Region: Vietnamese