Skip to content
Menu
Bun Bo Hue
Plat

Bun Bo Hue

3 hPour 6Nutri-Score C€€
par @madelinemehria26 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • flank steak (whole, for the broth, then sliced thin for serving)Viandes800 g
  • shallot (halved, charred)Fruits et légumes6 morceaux
  • ginger (sliced thick, charred)Fruits et légumes60 g
  • garlic (cloves, peeled)Fruits et légumes8 morceaux
  • lemongrass (stalks, bruised and cut into segments)Fruits et légumes5 morceaux
  • daikon (peeled, cut into chunks)Fruits et légumes400 g
  • pineapple (cut into chunks)Fruits et légumes300 g
  • shrimp pastePoissons30 g
  • chicken bouillon powderÉpicerie20 g
  • mushroom bouillon powderÉpicerie15 g
  • fish sauceÉpicerie60 ml
  • red pepper flakesÉpices10 g
  • bun bo hue seasoningÉpices15 g
  • rice vermicelli (thick bun bo hue noodles)Céréales600 g
  • cabbage (thinly shredded)Fruits et légumes300 g
  • bean sprouts (rinsed)Fruits et légumes200 g
  • onion (thinly sliced)Fruits et légumes1 morceau
  • green onion (chopped)Fruits et légumes3 morceaux
  • cilantro (chopped)Fruits et légumes30 g
  • lime (cut into wedges)Fruits et légumes2 morceaux
  • waterAutres3 litres

par portion

Nutrition

622kcal

Glucides
87 g
Protéines
35 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Poêle
  • Casserole
  • Louche
  • Tamis

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
Obtenir Mezze