Cindy said in another thread

"Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow.

This is a spicy pork and beef soup you rarely find in the average pho
parlor--and if it is there, it's dumbed down for the Anglos. "


Cindy,

Care to share your recipe?

Amanda > wrote:

> Cindy said in another thread
>
> "Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow.
>
> This is a spicy pork and beef soup you rarely find in the average pho
> parlor--and if it is there, it's dumbed down for the Anglos. "
>
>
> Cindy,
>
> Care to share your recipe?

I'm not Cindy, but Mai Pham's bun bo Hué recipe can be found at
<http://www.epicurious.com/recipes/recipe_views/views/233694>. Here it
is.

Victor

HUE NOODLE SOUP

Called bun bo hue in Vietnam, this is the heartier, spicier cousin to
pho, the famous noodle soup.

6 lemongrass stalks (bottom 3 inches only), outer layers peeled
3 pounds beef short ribs
8 cups low-salt chicken broth
8 cups water

1 1/2 tablespoons vegetable oil
1 1/2 onions, thinly sliced, divided
1 garlic clove, minced
1 tablespoon (or more) sambal oelek*
1 1/2 teaspoons paprika
3 tablespoons fish sauce (nuoc nam or nam pla)*
2 tablespoons sugar
2 1/2 teaspoons red shrimp paste with soya bean oil*
1/2 teaspoon salt

1 8.8-ounce package dried thin rice noodles (vermicelli-style)
2 green onions, chopped
1/4 cup chopped fresh cilantro
2 cups thinly shredded cabbage
1/2 cup rau ram (Vietnamese coriander)* or Thai basil leaves* or regular
basil leaves
3 dried Thai bird chiles,* chopped (optional)
4 lime wedges


Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut
remaining stalks in half. Place beef and stalks in large pot. Add broth
and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.

Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions
and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and
chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup;
mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is
tender, skimming foam from surface, about 1 hour. Remove beef from soup.
Skim fat from surface of soup. Simmer soup until reduced to 8 cups,
about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any
fat from beef; cut meat into bite-size pieces.

Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain;
rinse under cold water and drain again. Using scissors, cut noodles
crosswise. Divide noodles among 4 large bowls. Top with beef, remaining
sliced onions, green onions, and cilantro.

Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in
small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze
lime over.

*Available at Asian markets.

Makes 4 servings.
Bon Appétit
January 2006
Mai Pham

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In article . com>,
"Amanda" > wrote:

> Cindy said in another thread
>
> "Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow.
>
> This is a spicy pork and beef soup you rarely find in the average pho
> parlor--and if it is there, it's dumbed down for the Anglos. "
>
>
> Cindy,
>
> Care to share your recipe?

I've posted it in the past. You need to google. It is a long recipe.
(Sorry, we're making dinner and the SO is undoubtedly going to need a
calmer head in the kitchen at some point.)

On your other post, fish sauce is highly variable in quality and
saltiness. The highest quality and least salty is labeled either nuoc
nam nhi or phu quoc, after the island where some of the best fish sauce
is made. The brand we usually buy is Three Crabs.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller wrote:
> In article . com>,
> "Amanda" > wrote:
[..]

>
> I've posted it in the past. You need to google. It is a long recipe.
> (Sorry, we're making dinner and the SO is undoubtedly going to need a
> calmer head in the kitchen at some point.)

Yes, I did find a good recipe eventually.

>
> On your other post, fish sauce is highly variable in quality and
> saltiness. The highest quality and least salty is labeled either nuoc
> nam nhi or phu quoc, after the island where some of the best fish sauce
> is made. The brand we usually buy is Three Crabs.

Thanks. I saw the thread for that. And a couple years agao, I bought
one (wihout knowing much about anything on fish sauce) that is nuoc
nam nhi or phu quoc. It was great and I wanted to buy again, but
everytime I went out I forgot to take the bottle with me and couldn't
remember. Now, I am equipped with knowledge

Thanks.

Victor Sack wrote:
> Amanda > wrote:
>
[..]

> >
> > Care to share your recipe?
>
> I'm not Cindy, but Mai Pham's bun bo Hué recipe can be found at
> <http://www.epicurious.com/recipes/recipe_views/views/233694>. Here it
> is.
>
> Victor

Thanks. I saw this link too but didn't read it when I got the other. I
am now saving this info.