SS
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soup · Mexican
Pozole Rojo
A deeply savory Mexican soup of tender pork, hominy, and dried chiles, finished with crisp cabbage, radishes, lime, and oregano for a bright, generous bowl.
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Sans gluten
Vietnamese
Bún Bò Huế
A deeply aromatic Vietnamese beef noodle soup with a clear, spicy lemongrass broth, tender beef shank, pork hock, rice vermicelli, and bright herbs. The broth is simmered gently so its fragrance stays vivid and its texture remains clean.
245 min
6 portions
Medium
Comment préparer
1
Place the beef shank and pork hock in a large pot, cover with cold water, and bring to a vigorous boil for 5 minutes. Drain, rinse the meat, and wash the pot to remove impurities.
2
Return the rinsed meat to the clean pot with 3.5 liters of fresh water, the lemongrass bundle, onion, and ginger. Bring just to a boil, then lower the heat and simmer uncovered for 2 hours, skimming whenever foam rises.
3
Transfer the tender pork hock to a bowl when a skewer passes through it easily, usually after 75 to 90 minutes; continue simmering the beef until fork-tender, about 2 hours total. Cool the meat briefly, slice it, and reserve it covered.
4
Warm the vegetable oil in a small skillet over medium-low heat. Add half the annatto seeds and cook for 2 to 3 minutes, until the oil turns vivid red-orange; strain and discard the seeds.
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5
Strain the broth into a clean pot and discard the aromatics. Add the remaining annatto seeds and the annatto oil, then simmer for 10 minutes. Strain again, stir in the dissolved shrimp paste, fish sauce, and sugar, and taste for a salty, savory, gently sweet balance.
6
Cook the rice vermicelli in a separate pot according to the package directions until springy but tender, usually 4 to 6 minutes. Drain and rinse briefly under warm water to prevent sticking without chilling the noodles.
7
Divide the noodles among six deep bowls. Arrange the sliced beef shank and pork hock over them, then ladle in the steaming broth so the meat is heated through.
8
Finish each bowl with Thai basil and bean sprouts. Serve immediately with lime wedges and extra chili oil or sliced fresh chili at the table.
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Pourquoi cette recette fonctionne
Blanching the beef and pork first keeps the broth clean, while lemongrass, shallot, ginger, annatto, and fermented shrimp paste build the layered fragrance that defines this central Vietnamese classic. Separating the noodles preserves their springy texture.
Conservation et réchauffage
Comment la conserver
Cool the broth and meat promptly, then refrigerate them separately from the noodles and garnishes for up to 3 days. Remove and discard any solidified fat before reheating if desired.
Comment la réchauffer
Reheat the broth and meat in a saucepan over medium heat until steaming throughout, then pour over freshly cooked noodles. Do not reheat the noodles in the broth.
Nutrition / portion
1101kcal
78,78 gprotéines
78,34 gglucides
53,53 glipides
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