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Bun Bo Hue
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Bun Bo Hue

3 godz.Porcje: 6Nutri-Score C€€
od @madelinemehria26 importówugotowano 1 raz
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Składniki

6 osób
  • flank steak (whole, for the broth, then sliced thin for serving)Mięso800 g
  • shallot (halved, charred)Warzywa i owoce6 kawałki
  • ginger (sliced thick, charred)Warzywa i owoce60 g
  • garlic (cloves, peeled)Warzywa i owoce8 kawałki
  • lemongrass (stalks, bruised and cut into segments)Warzywa i owoce5 kawałki
  • daikon (peeled, cut into chunks)Warzywa i owoce400 g
  • pineapple (cut into chunks)Warzywa i owoce300 g
  • shrimp pasteRyby30 g
  • chicken bouillon powderSpiżarnia20 g
  • mushroom bouillon powderSpiżarnia15 g
  • fish sauceSpiżarnia60 ml
  • red pepper flakesPrzyprawy10 g
  • bun bo hue seasoningPrzyprawy15 g
  • rice vermicelli (thick bun bo hue noodles)Produkty zbożowe600 g
  • cabbage (thinly shredded)Warzywa i owoce300 g
  • bean sprouts (rinsed)Warzywa i owoce200 g
  • onion (thinly sliced)Warzywa i owoce1 kawałek
  • green onion (chopped)Warzywa i owoce3 kawałki
  • cilantro (chopped)Warzywa i owoce30 g
  • lime (cut into wedges)Warzywa i owoce2 kawałki
  • waterInne3 litry

na porcję

Wartości odżywcze

622kcal

Węglowodany
87 g
Białko
35 g
Tłuszcz
15 g
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Przybory

  • Garnek
  • Blender kielichowy
  • Patelnia
  • Rondel
  • Chochla
  • Sito

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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