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Bun Bo Hue
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Bun Bo Hue

3 hPara 6Nutri-Score C€€
de @madelinemehria26 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • flank steak (whole, for the broth, then sliced thin for serving)Carne800 g
  • shallot (halved, charred)Frutas y verduras6 piezas
  • ginger (sliced thick, charred)Frutas y verduras60 g
  • garlic (cloves, peeled)Frutas y verduras8 piezas
  • lemongrass (stalks, bruised and cut into segments)Frutas y verduras5 piezas
  • daikon (peeled, cut into chunks)Frutas y verduras400 g
  • pineapple (cut into chunks)Frutas y verduras300 g
  • shrimp pastePescado30 g
  • chicken bouillon powderDespensa20 g
  • mushroom bouillon powderDespensa15 g
  • fish sauceDespensa60 ml
  • red pepper flakesEspecias10 g
  • bun bo hue seasoningEspecias15 g
  • rice vermicelli (thick bun bo hue noodles)Cereales600 g
  • cabbage (thinly shredded)Frutas y verduras300 g
  • bean sprouts (rinsed)Frutas y verduras200 g
  • onion (thinly sliced)Frutas y verduras1 pieza
  • green onion (chopped)Frutas y verduras3 piezas
  • cilantro (chopped)Frutas y verduras30 g
  • lime (cut into wedges)Frutas y verduras2 piezas
  • waterOtro3 litros

por ración

Nutrición

622kcal

Carbohidratos
87 g
Proteínas
35 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Batidora de vaso
  • Sartén
  • Cazo
  • Cucharón
  • Tamiz

paso a paso

Preparación

  1. Char the aromatics

    • Char the shallots and ginger in a dry frying pan until blackened in spots.
    • Bruise the lemongrass stalks and set aside.
    Paso 1

  2. Build the broth

    • Add the water, flank steak, charred shallots and ginger, garlic, lemongrass, daikon and pineapple to a stockpot.
    • Bring to a boil, then lower the heat and simmer, skimming the foam, until the beef is tender.
    • Remove the beef, keep it covered, and strain the broth.
    Paso 2

  3. Make the saté

    • Blend the lemongrass, shallot, garlic, red pepper flakes and bun bo hue seasoning into a smooth paste.
    • Fry the paste in oil until fragrant and deep red.
    Paso 3

  4. Season the broth

    • Stir the saté, shrimp paste, chicken bouillon, mushroom bouillon and fish sauce into the broth.
    • Add a ladle of broth to the saté pan to loosen it, then pour it back into the pot.
    • Simmer to blend the flavors and taste for saltiness.
    Paso 4

  5. Prepare the noodles and toppings

    • Soak and cook the rice vermicelli until tender, then drain.
    • Slice the cooked flank steak thinly.
    • Arrange the cabbage, bean sprouts, onion, green onion and cilantro.
    Paso 5

  6. Assemble the bowls

    • Place the noodles in bowls and top with the sliced flank steak, cabbage, bean sprouts, onion, green onion and cilantro.
    • Ladle the hot broth over the top.
    • Finish with saté and a squeeze of lime.
    Paso 6
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