Ingredients with Measurements:
- 1 lb pork belly, sliced into thin pieces
- 1 lb beef shank, sliced into thin pieces
- 1 lb pork bones
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, bruised and chopped
- 2 tbsp shrimp paste
- 2 tbsp chili oil
- 1 tbsp paprika
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 lb rice noodles
- 10 quail eggs
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped Thai basil
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Small pot
- Mixing bowl
Step-by-step instructions:
1. In a large pot, add pork bones, onion, garlic, lemongrass, shrimp paste, chili oil, paprika, fish sauce, sugar, salt, and black pepper. Add enough water to cover the ingredients and bring to a boil.
2. Reduce heat to low and let simmer for 2 hours, stirring occasionally.
3. In a separate pot, boil the quail eggs for 5 minutes. Remove from heat and let cool. Peel the eggs and set aside.
4. Remove the pork bones from the broth and strain the broth into a clean pot.
5. Add the sliced pork belly and beef shank to the broth and let simmer for 30 minutes.
6. Cook the rice noodles according to package instructions and set aside.
7. In a small bowl, mix together the chopped scallions, cilantro, and Thai basil.
8. To serve, place a portion of rice noodles in a bowl. Add a few slices of pork belly and beef shank. Add a few quail eggs. Ladle the hot broth over the noodles and meat. Top with the herb mixture and a squeeze of lime.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Beef shank can be substituted with beef brisket or beef chuck.
- Quail eggs can be substituted with chicken eggs.
Variations:
- Add sliced jalapenos or Thai chilies for extra heat.
- Add sliced mushrooms or bean sprouts for more texture.
- Use chicken or vegetable broth instead of pork broth for a lighter version.
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release the flavor.
- Use a strainer to remove any impurities from the broth.
- To save time, use store-bought chili oil instead of making your own.
Storage instructions:
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth on the stove over low heat until hot.
Presentation ideas:
Serve the Bun Bo Hue in a large bowl with a lime wedge on the side.
Garnishes:
Garnish with chopped scallions, cilantro, and Thai basil.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of pickled vegetables or a fresh salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is not flavorful enough, add more fish sauce or salt.
Food safety advice:
Make sure to cook the pork and beef thoroughly to avoid any foodborne illnesses.
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 savory broth and tender slices of beef and pork.
Flavor profiles:
Bun Bo Hue has a spicy, savory, and slightly sweet flavor profile.
Serving suggestions:
Serve hot with a side of pickled vegetables or a fresh salad.
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Region: Vietnamese