dinner

Bun Bo Hue with Lemongrass-Scented Beef and Pork

Name: Bun Bo Hue with Lemongrass-Scented Beef and Pork
Ingredients: 161.3 g Turkey, Ground (simulating pork/beef blend); 149.0 g Rice, white, long-grain, cooked; 119.3 g Spinach, raw; 17.0 g Oil, olive; 11.9 g Palm sugar (added for authentic sweetness)

Nutrition

710

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Turkey, Ground (simulating pork/beef blend)161.3 g

Rice, white, long-grain, cooked149.0 g

Spinach, raw119.3 g

Oil, olive17.0 g

Palm sugar (added for authentic sweetness)11.9 g

Instructions

In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add minced lemongrass, garlic, and shallots, sautéing until fragrant and golden.

Add the ground turkey, breaking it up with a wooden spoon until browned and slightly crispy. Season with fish sauce and a touch of annatto or chili powder for color.

Pour in a rich beef or pork bone broth (not counted in macros) and bring to a simmer. Allow the aromatics to meld for 15 minutes. Stir in the palm sugar until fully dissolved.

Prepare the rice noodles (or serve with the portioned cooked rice as the base). Place a generous bed of fresh spinach in the bowl.

Ladle the hot, fragrant broth and turkey mixture over the spinach, wilting it slightly.

Garnish with a squeeze of fresh lime, sliced bird's-eye chilies, and plenty of fresh cilantro or Vietnamese mint. Serve immediately while the broth is piping hot and aromatic.