Vietnamese Bun Bo Hue
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Bun Bo Hue

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- 1 package of bun (noodles)
- 2 feet pork
- 1kg beef cut into cubes 2 cc
- The citronelle
- 4 shallots, minced
- 1/2 head of garlic, peeled and minced
- Nuoc mam (fish sauce)
- 1 teaspoons shrimp paste (rûot hue)
- 4 tablespoons oil
- 1 teaspoon red pepper dye
- 3 cloves garlic
- 250 grams of soya shoots
- 3 limes, cut into pieces


Boil a saucepan of water and cook the pigs' feet for 5min. Drain and then leave refroidrir.
Mix then meat, shallots, 2-3 tablespoons nuoc mam, shrimp paste and add 3 teaspoons of sugar and salt 1.
Let marinate in refrigerator for 2 to 3 days of preference.

Pour 3 tablespoons of oil in a saucepan. Pour the meat (which you marinate) and heat. 2l Add water and cook over low heat. After 1 hour, check cooking beef and the sorter when it is cooked. Let the rest cook.
Place the cloves of garlic in a tablespoon of oil and pour red dye in the broth.
Arrange the noodles in bottom of bowl, place beef and pour bouilllon. Add one side of soy and cilantro. Do not forget to add some lemon.