Saturday, January 9, 2010
Lazy Bun Bo Hue
I tried this at a Vietnamese restaurant a couple of weeks ago and liked it. It's similar to pho, but the noodles are different and the broth is much spicier and hotter. My favorite type of foods are Thai, Vietnamese and Italian so you will see a lot of those kinds of variety here. I make semi-homemade pho similar to this. I just buy the ready-made broth, make or prep my own meat and noodles and top it with my favorite herbs, veggies and sauces.
Since I do not have a large family and it's always been me or me and my husband, this is how I make certain foods. Making everything from scratch would take too long, too many ingredients and make too much leftover food for just the two of us. Someday I will try to attempt to make home made pho and bun bo hue broth if I can just find a really good recipe. They cost too much to make for trial and error, especially for just two people.
1 can of Soup Bun Bo Hue broth
thick rice vermicilli noodles
Thai basil leaves
ground chili garlic oil
1. Cook vermicilli noodles according to package or until noodles are soft. Drain and rinse with cold water. The ones pictured were the only ones I had in my pantry, so I decided to use these. The ones I had at the restaurants are thicker.
2. You can use leftover meat for this, but since I didn't have any, I just bought a a piece of inexpensive beef from the store and slow cooked it for an hour to make it more consistent to what I had at the restaurant. The meat I chose had fat and tendon on it and went well with the soup.
3. Pour can of soup broth into saucepan. Bring to a boil and then turn down heat to low.
4. Assemble noodles and meat into bowl. Pour broth and top with herbs, bean sprouts, optional lime and ground chili garlic oil. You shouldn't need to add any other sauce to this soup, but I added the garlic oil to make it even more spicy.