dinner

Bun Bo Hue (Spicy Lemongrass Beef and Pork Noodle Soup)

Name: Bun Bo Hue (Spicy Lemongrass Beef and Pork Noodle Soup)
Ingredients: 180 g Ground Turkey; 240 g White long-grain rice, cooked; 150 g Spinach, raw; 120 g Peppers, bell, green, raw; 6 g Olive oil; 4 g Palm sugar (or coconut sugar); 1 serving Fish sauce, aromatics, herbs (chili, lemongrass, lime)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Ground Turkey180 g

White long-grain rice, cooked240 g

Spinach, raw150 g

Peppers, bell, green, raw120 g

Olive oil6 g

Palm sugar (or coconut sugar)4 g

Fish sauce, aromatics, herbs (chili, lemongrass, lime)1 serving

Instructions

In a heavy-bottomed pot, heat the olive oil over medium-high heat.

Sauté minced lemongrass, shallots, and sliced green bell peppers until fragrant and softened, about 4 minutes.

Add the ground turkey, breaking it up with a wooden spoon, and sear until deeply browned.

Stir in a tablespoon of fermented shrimp paste (or fish sauce) and a generous amount of gochugaru or chili oil to bloom the spices until the room smells intensely aromatic and savory.

Add 500ml of water, bring to a gentle boil, then lower the heat to a simmer to allow the broth to deepen for 15 minutes.

Stir in the palm sugar to balance the salt.

While the broth simmers, blanch the spinach until just wilted.

Divide the cooked jasmine rice into wide, deep bowls.

Ladle the rich, spicy broth over the rice.

Top with the blanched spinach and a generous handful of fresh herbs like cilantro, mint, and Thai basil.

Serve immediately with a wedge of lime to brighten the final bite.