Dinner · Vietnamese · 15 min
Bun Bo Hue (Central Vietnamese Spicy Beef and Pork Noodle Soup)
- Calories
- 701
- Protein
- 46g
- Carbs
- 61g
- Fat
- 29g
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)
Method
- 01Bring a large pot of aromatics (lemongrass, ginger, and shallot) to a simmer to create a deep, fragrant broth base.
- 02In a separate pan, sauté the ground turkey until browned and fragrant.
- 03Add the turkey to the broth along with a touch of shrimp paste and chili oil for that signature Hue complexity.
- 04Let the soup simmer for at least 20 minutes to allow the flavors to bloom and meld.
- 05Blanch the fresh spinach in the broth just before serving until it is wilted but still vibrant green.
- 06Place the cooked long-grain rice into deep bowls.
- 07Ladle the rich, spicy broth over the rice, ensuring each bowl gets a generous portion of the turkey and greens.
- 08Stir in the peanut butter and palm sugar to emulsify the broth, creating a creamy, balanced finish that hits sweet, salty, and spicy notes.
- 09Garnish with fresh herbs and a squeeze of lime before serving immediately.
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