Bún Bò Huế Tiếng Anh Là Gì

     
Spoil your family with Bun Bo Hue Chay, the vegetarian take on a classic Vietnamese spicy noodle soup. The broth is exquisitely sweet from slow cooked vegetables và topped with a fragrant lemongrass blend that just explodes with incredible flavor!

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The noodle soup to impress everyone

Let me preface the post by saying this:

You won’t find a Bun Bo Hue Chay recipe lượt thích this anywhere on the web.

Most noodle soups of this nature have the basics that one would expect – a few vegetables for the stock, a quick boil, some toppings and a few sprigs of garnish.

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Not Mum’s Bun Bo Hue Chay.

The beauty of this recipe is that it’s entirely meatless và doesn’t compromise on any flavor!

The soup is LOADED with the classic Bún bò Huế aromatics – a spicy lemongrass blend that’s pan fried until golden.

Every slurp is light, yet tastes amazingly complex with the perfect balance of sweet and savory. One sip & you’ll be blown away!

Not to mention, when you lift the rice noodles up after having been submerged in the soup, every bit of lemongrass will latch on, meaning that first mouthful – and every mouthful after – will be glorious.

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Why this recipe works

Slow cooking the stock vegetables for hours và using coconut water results in a naturally sweet stock that is second to none.Stir frying the aromatics adds an exciting kick of flavor. Get ready for your house khổng lồ smell amazing.Cooking the toppings in the lemongrass blend adds dimension to lớn every layer of this dish so no mouthful will be boring!

What you’ll need

The Vegetable Stock

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About the selection

The beauty of making your own stock is that you can use whichever fruit and vegetables you have on hand. We use a large quantity for our stock to lớn make it sweeter, but you can certainly use less or switch them out for others. Here are some alternatives:

ApplePineappleJicamaPearChinese cabbageCeleryCorn

Mum also sources lion’s mane mushrooms pre-prepared và pre-seasoned from a vegetarian shop, but they can be easily replaced with another flavorful variant like the shiitake mushroom.

Stock Seasoning

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About the seasoning

We get all of these vegetarian sauces and spices from our local Asian supermarket, but they can also be found in Asian vegetarian specialty stores.

The Toppings

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About the produce

We use many ingredients readily available from our local Asian vegetarian grocery store. The vegetarian ham, burdock gean, vegetarian fish balls và yam were all sold in the frozen section.

You can even use vegan beef slices for it to closely resemble khổng lồ the meat version of Bún bò Huế!

If these ingredients aren’t available in your region, you can simply use mushrooms instead. Enoki, king oyster, oyster, cup, swiss brown, portobello và straw mushrooms work wonderfully in this dish!

The Lemongrass Blend

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About the lemongrass blend

Adding chili is entirely optional. If you would like its flavor without the as much heat, remove the seeds first.

The Garnish

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About the herbs

All the garnish can be found in Asian fresh produce markets. The herbs are often sold in bundles while the cabbage might be cut into smaller portions và wrapped in cling wrap.

The Noodles

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About the noodles

Use the thick round rice noodle, often labelled as ‘rice vermicelli’ on packets. These are easily found in Asian supermarkets.

How to make this recipe

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Cut the vegetables into large chunks & bring a large pot of water khổng lồ boil. Put the vegetables in to simmer on high heat for 3 hours or until soft.

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When the vegetables have started to lớn soften, địa chỉ the shiitake and lion’s mane mushrooms và continue lớn cook for the remaining 2 hours. This will give it an extra depth of flavor.

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Meanwhile, chop the lemongrass and chili into 1.5 centimet (0.6″) pieces and blitz them in a food processor until fine.

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Add the oil to a pan on medium heat then brown the lemongrass và chili with the salt, vegan fish sauce, vegetable stock powder and honey. Transfer to a jar when done.

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In the same pan, cook each topping in separate batches with 1/4 US cup of the lemongrass blend for 3 minutes each. Transfer lớn serving dishes when cooked.

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While the stock is still simmering, cook the noodles in a pot of boiling water for 10 minutes or until al dente. Drain và run under cold water until cool then transfer to lớn a colander to lớn drip dry.

Tip: Stir the noodles every few minutes while cooking lớn prevent them from sticking to the bottom of the pot.

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When the vegetables have softened enough for a chopstick khổng lồ pierce right through, scoop them out along with the mushrooms and showroom the coconut water along with 1 US cup of the lemongrass blend, the stock cubes, ginger, cinnamon bark, fish sauce, salt & rock sugar.

Let it simmer for đôi mươi minutes.

Thinly slice the mushrooms and transfer to a serving dish.

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Heat up oil in a small pan & cook the annatto seeds on low heat for 1 minute or until it just starts lớn darken.

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Pour the annatto seed oil into a sieve hovering over the vegetable stock & run it through broth until it no longer releases a red liquid.

Assemble your bowl with noodles, toppings, hot soup & the lemongrass blend then serve with fresh garnish và a squeeze of lime!