dinner

Bun Bo Hue (Central Vietnamese Spicy Beef and Pork Noodle Soup)

Name: Bun Bo Hue (Central Vietnamese Spicy Beef and Pork Noodle Soup)
Ingredients: 150.2 g Ground turkey (simulated for beef/pork base); 140 g Rice, white, long-grain, cooked; 112.0 g Spinach, raw; 31.7 g Peanut butter, reduced sodium; 10.2 g Palm sugar (for broth seasoning)

Nutrition

701

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Ground turkey (simulated for beef/pork base)150.2 g

Rice, white, long-grain, cooked140 g

Spinach, raw112.0 g

Peanut butter, reduced sodium31.7 g

Palm sugar (for broth seasoning)10.2 g

Instructions

Bring a large pot of aromatics (lemongrass, ginger, and shallot) to a simmer to create a deep, fragrant broth base.

In a separate pan, sauté the ground turkey until browned and fragrant.

Add the turkey to the broth along with a touch of shrimp paste and chili oil for that signature Hue complexity.

Let the soup simmer for at least 20 minutes to allow the flavors to bloom and meld.

Blanch the fresh spinach in the broth just before serving until it is wilted but still vibrant green.

Place the cooked long-grain rice into deep bowls.

Ladle the rich, spicy broth over the rice, ensuring each bowl gets a generous portion of the turkey and greens.

Stir in the peanut butter and palm sugar to emulsify the broth, creating a creamy, balanced finish that hits sweet, salty, and spicy notes.

Garnish with fresh herbs and a squeeze of lime before serving immediately.