Dinner · Vietnamese · 15 min
Bun Bo Hue (Spicy Lemongrass Beef Noodle Soup)
- Calories
- 700
- Protein
- 43g
- Carbs
- 78g
- Fat
- 23g
Ingredients
- 165g Turkey, Ground, raw
- 230g Rice, white, long-grain, cooked
- 150g Spinach, raw
- 130g Peppers, bell, green, raw
- 12g Almonds, sliced
- 15g Palm sugar (or brown sugar substitute)
- 1 unit Fish sauce, lime juice, lemongrass paste, and aromatics
Method
- 01In a heavy-bottomed pot, brown the ground turkey over medium-high heat until deeply caramelized. Remove and set aside.
- 02In the same pot, add minced lemongrass, ginger, and sliced green bell peppers. Sauté until fragrant and the peppers soften, about 5 minutes.
- 03Deglaze the pan with a splash of water and fish sauce; stir in the palm sugar and bloom the flavors until a rich, syrupy aroma develops.
- 04Add a touch of water or light stock to create a base. Return the turkey to the pot and simmer gently for 10 minutes to allow the aromatics to permeate the meat.
- 05Fold in the fresh spinach at the very end until it just wilts, retaining its vibrant green color.
- 06To serve, mound the cooked rice in a deep bowl. Ladle the fragrant, spicy turkey and vegetable mixture over the top. Garnish generously with toasted almond slivers for crunch and a squeeze of fresh lime juice to brighten the depth of the fish sauce. Serve immediately while steaming hot.
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