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Bun Bo Hue
Hoofdgerecht

Bun Bo Hue

3 uVoor 6Nutri-Score C€€
van @madelinemehria26 imports1 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • flank steak (whole, for the broth, then sliced thin for serving)Vlees800 g
  • shallot (halved, charred)Groente en fruit6 stukken
  • ginger (sliced thick, charred)Groente en fruit60 g
  • garlic (cloves, peeled)Groente en fruit8 stukken
  • lemongrass (stalks, bruised and cut into segments)Groente en fruit5 stukken
  • daikon (peeled, cut into chunks)Groente en fruit400 g
  • pineapple (cut into chunks)Groente en fruit300 g
  • shrimp pasteVis30 g
  • chicken bouillon powderVoorraadkast20 g
  • mushroom bouillon powderVoorraadkast15 g
  • fish sauceVoorraadkast60 ml
  • red pepper flakesKruiden en specerijen10 g
  • bun bo hue seasoningKruiden en specerijen15 g
  • rice vermicelli (thick bun bo hue noodles)Granen600 g
  • cabbage (thinly shredded)Groente en fruit300 g
  • bean sprouts (rinsed)Groente en fruit200 g
  • onion (thinly sliced)Groente en fruit1 stuk
  • green onion (chopped)Groente en fruit3 stukken
  • cilantro (chopped)Groente en fruit30 g
  • lime (cut into wedges)Groente en fruit2 stukken
  • waterOverig3 liter

per portie

Voedingswaarden

622kcal

Koolhydraten
87 g
Eiwitten
35 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Koekenpan
  • Steelpan
  • Soeplepel
  • Zeef

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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