dinner

Bun Bo Hue (Central Vietnamese Spicy Lemongrass Beef Noodle Soup)

Name: Bun Bo Hue (Central Vietnamese Spicy Lemongrass Beef Noodle Soup)
Ingredients: 158.3 g Lean ground turkey (simulated beef shank profile); 185.3 g Rice, white, long-grain, cooked; 111.2 g Spinach, raw; 33.4 g Peanut butter (for broth richness and sugar target); 37.0 g Carrots/Onion/Lemongrass aromatics (added for base flavor and sugar)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Lean ground turkey (simulated beef shank profile)158.3 g

Rice, white, long-grain, cooked185.3 g

Spinach, raw111.2 g

Peanut butter (for broth richness and sugar target)33.4 g

Carrots/Onion/Lemongrass aromatics (added for base flavor and sugar)37.0 g

Instructions

In a heavy-bottomed pot, sear the ground turkey until deeply browned and fragrant. Remove the meat.

In the same pot, sauté minced lemongrass, onion, and garlic until soft and aromatic.

Stir in the peanut butter and a splash of water/broth to deglaze, creating a rich, savory base that mimics the depth of a traditional Bun Bo Hue broth.

Return the turkey to the pot, add water (or beef stock), and simmer for 20 minutes to allow the lemongrass oils to infuse the liquid.

Blanch the spinach briefly in the boiling broth until just wilted.

Place the cooked rice in a deep serving bowl. Pour the spicy, fragrant broth and turkey over the rice.

Garnish with fresh herbs, a squeeze of lime, and chili oil. The broth should be bold, spicy, and deeply aromatic, with the rice soaking up the essence of the lemongrass.