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Bun Bo Hue
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Bun Bo Hue

3 hServes 6Nutri-Score C€€
from @madelinemehria25 imports1 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • flank steak (whole, for the broth, then sliced thin for serving)Meat800 g
  • shallot (halved, charred)Produce6 pieces
  • ginger (sliced thick, charred)Produce60 g
  • garlic (cloves, peeled)Produce8 pieces
  • lemongrass (stalks, bruised and cut into segments)Produce5 pieces
  • daikon (peeled, cut into chunks)Produce400 g
  • pineapple (cut into chunks)Produce300 g
  • shrimp pasteFish30 g
  • chicken bouillon powderPantry20 g
  • mushroom bouillon powderPantry15 g
  • fish saucePantry60 ml
  • red pepper flakesSpices10 g
  • bun bo hue seasoningSpices15 g
  • rice vermicelli (thick bun bo hue noodles)Grains600 g
  • cabbage (thinly shredded)Produce300 g
  • bean sprouts (rinsed)Produce200 g
  • onion (thinly sliced)Produce1 piece
  • green onion (chopped)Produce3 pieces
  • cilantro (chopped)Produce30 g
  • lime (cut into wedges)Produce2 pieces
  • waterOther3 litres

per serving

Nutrition

622kcal

Carbs
87 g
Proteins
35 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Frying pan
  • Saucepan
  • Ladle
  • Sieve

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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