Another great recipe from Vietnam.
The broth of BunBún bò giò heo is made from beef and pork. ‘ Gio heo’ means pig feet or gammon, at least large pieces of pork with enough fat on it. When served this soup a large pork knuckle is added along with slices of beef, pork knuckles, and Vietnamese blood sausage. Topped with onions, fresh chives, and coriander. The soup is rich and spicy with a strong scent of lemongrass but sweeter than other Vietnamese noodle soups. The best versions are found in the Central Parts of Vietnam, particularly in DaNang City. Eaten at all hours of the day in small restaurants or street-side stalls.
Ingredients
*For the stock*
1 kg pork/beef bones
1 kg pork knuckles
1 kg beef shrank
6 stalks of lemongrass
60g Ginger sliced thinly
1 Tbsp Rock sugar
3 Tbsp Salt
3 Tbsp Knorr seasoning powder
1 Tbsp MSG
1 Tbsp annatto oil
2 tbsp mam ruoc (Vietnamese fermented shrimp paste)
1/4 pineapple cut into large chunks
3 onions (one thinly sliced added to ice water to garnish soup)
1 bunch spring onion
200g Vietnamese blood sausage cut into large chunks (store-bought)
1 Packet of round bun rice noodles cooked as per instructions
1 platter of assorted herbs to serve with soup (banana flower, Vietnamese basil, lettuce, coriander)
100g bean shoots to serve with soup
*For the pickles*
200g shallots
50g turnip
50g carrots
50g green chili pepper
Instructions
Peel and dice 200g shallots, turnip, carrot, and chili pepper
In a container, add 1 tablespoon of sugar, 2 tablespoons of vinegar, 2 tablespoons of water (122 ratios)
Soak the veggies in the pickling mixture for at least 3 hours.
Dissolve 2tbsp fermented shrimp paste in 300ml cold water and leave for 2 hours
In a small pot, boil knuckles & bones for 10 mins
Wash well with cold water to clean all the impurities
Place the bones in a big pot filled with 5-liter water
Add beef shrank and bring to boil again
Add 2 onions cut in half, 1/4 of a pineapple, ginger, 3 stalks of spring onion, sugar, salt, and MSG to the pot.
Smash 6 stalks lemongrass to release the fragrance. Tie them up and add to the pot.
Skim and remove the scum.
Cook on medium heat for 1 hour
Remove the meat and bones and soak in cold water so that they won’t blacken
Extract the clear broth of the fermented shrimp paste mixture. Leave out the dregs
Add to the pot. Discard the dregs
Season to taste with salt, fish sauce, and sugar.
Add the annatto oil and blood sausage, allow to simmer 5 -10 minutes.
Slice beef thinly.
*To Serve*
In a serving bowl, add thin round rice noodles, meat, and pork knuckles.
Garnish with spring onion and thinly sliced onion and blood sausage.
Pour the broth over, making sure to add only the liquid, and serve with a spoonful of pickles, a platter of herbs, and bean sprouts.
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