Unlike in Malaysia, my friends are either Chinese, Malay or Indian descent but here, i have made friends from all over the world and that is how my culinary ventures expanded. Not only do we become good buddies, we share our cuisine too. This is the first time that i cook Bun Bo Hue and it was delicious and not difficult to prepare. I do not claim authenticity but this recipe is a keeper for me, sorry no pig's blood and all unusual salads to garnish like banana flower blossom or perilla. The pig's hocks and the Gio were so delicious that there were none left for photo session.
Ingredients:
Water - enough to cover the bones, hocks and shank
4 lbs beef bones, cleaned
4 lbs pork bones, cleaned
2 - 3 lbs pork hock and trotters, cleaned
4 lbs pork bones, cleaned
2 - 3 lbs pork hock and trotters, cleaned
2 lbs beef shank
4 stalks Lemon grass, bruised
4 stalks Lemon grass, bruised
1 whole peeled onion
1 small piece of ginger
2 tablespoon Bun Bo Hue paste
1 tablespoon Fish sauce
2 teaspoons Salt
5 - 6 pieces rock sugar
2 tablespoons Annatto seeds
Oil for frying annatoo seeds
2 tablespoon Bun Bo Hue paste
1 tablespoon Fish sauce
2 teaspoons Salt
5 - 6 pieces rock sugar
2 tablespoons Annatto seeds
Oil for frying annatoo seeds
2 pkts Rice vermicelli size xl
1 lb beef balls - recipe is Here
1 vietnamese meat paste - Gio - recipe is Here- cut into slices
Garnishing:
Bean sprouts
Thai Basil
Simmer until shank and hocks are tender. Remove shank and hocks and soak in a bowl of hot water for 10 minutes until cool.
Slice beef shank.
Heat oil and when oil is WARM, add add annatto seed. Steep seeds in warm oil until the oil turns red. Strain oil into stock. (I was advised by the cashier at the asian store that annatto seed will burn easily and if too hot oil is used for steeping, the color will be yellow and not red.)
Blanch vermicelli according to the intruction at the back of packet.
Garnish with bean sprouts, thai basil, sliced red cabbage, lime wedges and sliced chilies.
Mix pounded chilies into fish sauce and serve on the side.
Serves
Red cabbage - sliced thinly
Limes, cut into wedges
4 Red chilies, 2 finely sliced and 2 pounded
2 tablespoons Fish sauce
Method:
Limes, cut into wedges
4 Red chilies, 2 finely sliced and 2 pounded
2 tablespoons Fish sauce
Method:
Pre-boil the bones, hock, trotters, Beef shanks until the impurity floats on top of the water. Usually 5 to 10 minutes.
Drain and rinse the bones, hock and trotters and beef shanks.
Put back contents into stockpot with enough water to cover and add in the whole peeled onion, ginger and lemon grass. Bring to the boil and reduce to simmer.
Simmer until shank and hocks are tender. Remove shank and hocks and soak in a bowl of hot water for 10 minutes until cool.
Slice beef shank.
Add in rock sugar to the stock and continue to simmer until flavorful.
When stock is done, strain stock through a fine sieve and add in fish sauce, salt, bun bo hue paste.
Add beef balls to the hot stock.
Heat oil and when oil is WARM, add add annatto seed. Steep seeds in warm oil until the oil turns red. Strain oil into stock. (I was advised by the cashier at the asian store that annatto seed will burn easily and if too hot oil is used for steeping, the color will be yellow and not red.)
Blanch vermicelli according to the intruction at the back of packet.
To serve, Put vermcelli in a large bowl, top with pork hocks, beef shank slices, gio and beef balls. Pour hot stock over.
Garnish with bean sprouts, thai basil, sliced red cabbage, lime wedges and sliced chilies.
Mix pounded chilies into fish sauce and serve on the side.
Serves
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