Vietnamese Spicy Beef Noodle Soup - Bun Bo Hue
Highly requested – and a major LABOR of love for this one!
read moreHighly requested – and a major LABOR of love for this one!
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Quick and easy way to make Beef Pho in under 1 hour using an Instant Pot :) although pricey, oxtail pho is the best pho!
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Wontons paired with egg noodle, char siu, and a light pork stock - talk about cozy 😊 Refer to my Banh Canh Gio Heo recipe for the pork stock.
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In Vietnam, my Mama (grandma) sold Bun Rieu to make ends meet for her family - and she took pride in the simplicity of her recipe.
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This was a speciality dish of Mama’s (grandma) — we would have it on special dinner nights.
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This is a shortcut method using the Que Huong Nem Nuong I buy at my local Vietnamese grocery store.
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Mi Ga Tiem - Vietnamese Chicken Egg Noodle Soup using a rotisserie chicken.
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Ingredients For the broth: 2.70 lb pork neck bones (parboiled, cleaned) 12 oz white radish (cut into 2” chunks) 1 medium rock sugar 1 whole white onion (halved) 1 tbsp salt To season the broth:
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Ingredients For the duck: 1/2 duck (cleaned and cut into 2” pieces) 3 small shallots (minced) 4 garlic cloves (minced) 1/2 tbsp sugar 1/3 tbsp MSG 1.
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Ingredients For the broth: 2.7 lb salmon head (cleaned) 2 shallots (whole) 2 slices of ginger 1 tbsp salt 1 medium rock sugar 8 cups water 8 oz pineapple chunks 3 whole fresh bamboo shoots (sliced) 3 tomatoes (quartered) 1/2 lb cabbage 1/2 lb butternut squash To season:
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Ingredients For the pork: 2.5 lb pork belly 2 tbsp garlic powder 2 tbsp onion powder 1/2 tbsp salt 1 tbsp 5-spice powder For the dressing:
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Ingredients For the beef: 1.5 lb ribeye cut (sliced) 1/4 onion (sliced) 2 tbsp soy sauce 2.
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Ingredients Makes 6 bowls For the stock: 4 lb farm chicken (Ga Di Bo) 1 medium ginger (cut into thick slices) 1 whole onion (halved) 1 tbsp salt 1 medium rock sugar For the fried shallots:
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Ingredients 19 oz firm tofu (cut into 1" cubes) 2 lb pork belly 2 shallots 2 tbsp salt cooking oil For the fermented shrimp paste/mam tom sauce:
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Ingredients For the marinade: 2.5 lb beef shank (cubed into 1" pieces) 1/3 bag of Gia Vi Nau Bo Kho (Bo Kho seasoning pack) 1 tbsp hoisin sauce 1/3 tbsp salt 1/3 tbsp sugar 1/4 tbsp MSG 1 tbsp chicken bouillon 4 cloves garlic (minced) 1 shallot (minced) 3 tbsp tomato paste For the soup:
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Original recipe: Tasty
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Ingredients Makes 4 bowls For the stock: 1 whole Peking duck (meat removed and set aside for topping layer) 1 medium rock sugar 1 tbsp salt 1/2 white onion 3 star anise To season:
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Ingredients 2.5 lb pork shoulder/butt (sliced) 1 bundle green onion (cut into 1" pieces) 2 tbsp fish sauce 5 tbsp oyster sauce 1/2 tbsp sugar black pepper 6-8 garlic cloves (smashed) 3 tbsp dark sweet soy sauce 1 tbsp sesame oil 3/4 tbsp chicken powder 3 tbsp lemongrass (minced) 1 tbsp condensed milk 1/2 shallots (minced) Procedure Slice the pork shoulder/butt into thin slices.
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Ingredients 200g pack of rice macaroni 1/2 lb ground pork 2-3 carrots (diced) 2-3 celery sticks (diced) 2 tbsp fish sauce 1 tsp sugar 1/2 tsp MSG 1 tsp chicken bouillon black pepper green onions (garnish) cilantro (garnish) Procedure Bring a 6 qt pot of water to boil.
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Original recipe by Rasa Malaysia Ingredients 1 lb spaghetti box 1 tbsp parmesan cheese (shredded) 1/2 stick butter 1 tbsp Maggie soy sauce 2 tbsp minced garlic 1 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp sugar Procedure Bring a large pot of water to boil.
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Ingredients 4 lb whole chicken 1 tbsp white peppercorn 2 cinnamon sticks 4 star anise 1 medium rock sugar 1 tbsp salt 1 large white onion 4 slices of ginger 2 tbsp fish sauce fresh rice noodle green onion (for garnish) cilantro (for garnish) Procedure In a 6 qt pot, add your cleaned whole chicken and fill the pot 3/4 full with water.
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Ingredients For the broth: 1.5 lb chicken thigh (skin and bones less) 2.
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Ingredients For the soup: 4 lbs catfish (cut into 2” thick steaks) 16 oz pineapple chunks (canned with syrup) 4x 14 oz chicken broth (can) 56 oz water 2 tbsp Tom Yum paste 2 tbsp tamarind powder 5 tbsp sugar 1 tsp MSG 4 tbsp fish sauce ▪️- 1 tbsp chicken powder Fresh vegetables for broth (cleaned and prepped):
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