Quick Beef Noodle Soup (Bún Bò) Recipe by Thaophuong Phạm
Cooking Instructions 1 Wash all ingredients and let them drain. 2 Lightly crush the lemongrass stalks. Add the pork ribs, beef brisket, and lemongrass to a pressure cooker with 8 1/2 cups water (2 liters). Add a little salt. Cook for about 30 minutes. 3 When done, release the pressure, open the lid, and remove the lemongrass. Add 1 packet of beef noodle soup seasoning mix and stir well. Simmer for another 10 minutes so the meat absorbs the flavors. Adjust seasoning to taste. 4 Blanch the noodles and vegetables. Serve in bowls with lime and chili if desired. 5 For the chili satay: Finely chop chili, lemongrass, and garlic, then sauté with a little oil for about 5 minutes. Season with a little salt and sugar to taste. Let it reduce slightly, then add 1 teaspoon annatto oil for color, stir well, and turn off the heat. 1 Wash all ingredients and let them drain. 1 Wash all ingredients and let them drain. 2 Lightly crush the lemongrass stalks. Add the pork ribs, beef brisket, and lemongrass to a pressure cooker with 8 1/2 cups water (2 liters). Add a little salt. Cook for about 30 minutes. 2 Lightly crush the lemongrass stalks. Add the pork ribs, beef brisket, and lemongrass to a pressure cooker with 8 1/2 cups water (2 liters). Add a little salt. Cook for about 30 minutes. 3 When done, release the pressure, open the lid, and remove the lemongrass. Add 1 packet of beef noodle soup seasoning mix and stir well. Simmer for another 10 minutes so the meat absorbs the flavors. Adjust seasoning to taste. 3 When done, release the pressure, open the lid, and remove the lemongrass. Add 1 packet of beef noodle soup seasoning mix and stir well. Simmer for another 10 minutes so the meat absorbs the flavors. Adjust seasoning to taste. 4 Blanch the noodles and vegetables. Serve in bowls with lime and chili if desired. 4 Blanch the noodles and vegetables. Serve in bowls with lime and chili if desired. 5 For the chili satay: Finely chop chili, lemongrass, and garlic, then sauté with a little oil for about 5 minutes. Season with a little salt and sugar to taste. Let it reduce slightly, then add 1 teaspoon annatto oil for color, stir well, and turn off the heat. 5 For the chili satay: Finely chop chili, lemongrass, and garlic, then sauté with a little oil for about 5 minutes. Season with a little salt and sugar to taste. Let it reduce slightly, then add 1 teaspoon annatto oil for color, stir well, and turn off the heat. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken thighs adobo Drunken Pineapples Mango Frangipane Tart | Gorgeous Orange Yellow Tart Summer Shrimp 🍤 Salad 🥗 Pina colada Chicken thighs adobo Drunken Pineapples Mango Frangipane Tart | Gorgeous Orange Yellow Tart Summer Shrimp 🍤 Salad 🥗 Pina colada #NVM#Northindian#Layered seviyan Maharashtrian Vada Pav Veg. Momos Potato bhurji stuffed grilled Sandwich Gurr ke rice Kamal kakdi ki Dal Suji ka Halwa Crispy Crunchy Bhindi Lal Qila Haleem Sweet Corn chat #NVM#Northindian#Layered seviyan Maharashtrian Vada Pav Veg. Momos Potato bhurji stuffed grilled Sandwich Gurr ke rice Kamal kakdi ki Dal Suji ka Halwa Crispy Crunchy Bhindi Lal Qila Haleem Sweet Corn chat