Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 1 lb crab meat
- 1 lb rice vermicelli noodles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp chili paste
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp paprika
- 1 tbsp lemongrass, minced
- 1 tbsp shrimp paste
- 6 cups water
- 2 cups beef broth
- 1 lime, cut into wedges
- 1 bunch cilantro, chopped
- 1 bunch scallions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Soup ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the pork belly and cook until browned on all sides.
3. Add the chili paste, fish sauce, sugar, paprika, lemongrass, and shrimp paste. Stir to combine.
4. Pour in the water and beef broth. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add the crab meat and simmer for an additional 30 minutes.
6. Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
7. To serve, place a portion of noodles in a bowl. Ladle the soup over the noodles. Top with cilantro, scallions, and a lime wedge.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Crab meat can be substituted with shrimp or squid.
- Chili paste can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced beef or chicken to the soup.
- Add sliced jalapeños for extra heat.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- To make the soup spicier, add more chili paste or red pepper flakes.
- To make the soup less spicy, reduce the amount of chili paste or omit it altogether.
- To make the soup more flavorful, let it simmer for a longer period of time.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup ladled on top. Garnish with cilantro, scallions, and a lime wedge.
Garnishes:
Cilantro, scallions, lime wedges
Pairings:
Serve with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water or beef broth to dilute the heat.
- If the soup is too salty, add more water or beef broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork and crab thoroughly to avoid any foodborne illnesses.
- Store leftover soup 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, chili paste, and shrimp paste.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot with a side of steamed rice and a cold beer.
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Region: Vietnamese