Dinner · Vietnamese · 15 min
Bun Bo Hue with Lemongrass-Scented Beef and Pork
- Calories
- 710
- Protein
- 40g
- Carbs
- 57g
- Fat
- 32g
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)
Method
- 01In a heavy-bottomed pot, heat the olive oil over medium-high heat. Add minced lemongrass, garlic, and shallots, sautéing until fragrant and golden.
- 02Add 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.
- 03Pour 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.
- 04Prepare the rice noodles (or serve with the portioned cooked rice as the base). Place a generous bed of fresh spinach in the bowl.
- 05Ladle the hot, fragrant broth and turkey mixture over the spinach, wilting it slightly.
- 06Garnish 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.
Cook it with the whole plan around it
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