Dinner · Vietnamese · 15 min
Bun Bo Hue (Spicy Lemongrass Beef and Pork Noodle Soup)
- Calories
- 700
- Protein
- 43g
- Carbs
- 78g
- Fat
- 23g
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)
Method
- 01In a heavy-bottomed pot, heat the olive oil over medium-high heat.
- 02Sauté minced lemongrass, shallots, and sliced green bell peppers until fragrant and softened, about 4 minutes.
- 03Add the ground turkey, breaking it up with a wooden spoon, and sear until deeply browned.
- 04Stir 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.
- 05Add 500ml of water, bring to a gentle boil, then lower the heat to a simmer to allow the broth to deepen for 15 minutes.
- 06Stir in the palm sugar to balance the salt.
- 07While the broth simmers, blanch the spinach until just wilted.
- 08Divide the cooked jasmine rice into wide, deep bowls.
- 09Ladle the rich, spicy broth over the rice.
- 10Top with the blanched spinach and a generous handful of fresh herbs like cilantro, mint, and Thai basil.
- 11Serve immediately with a wedge of lime to brighten the final bite.
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