Beef And Pork Leg Soup Recipe

Recipe for beef and pork leg soup

 

Beef And Pork Leg Soup recipe or Bun Bo Gio Heo recipe is one of the many popular Vietnamese soup recipes whereby soup plays an important role in the Vietnamese diet. Beef soup is a popular traditional dish in Vietnam and easy to cook bun bo recipe will show you how to cook a perfect Vietnamese beef soup cuisine.

Ingredients for beef pork leg soup

  • 550 g beef brisket

  • 250 g boneless cubed pork leg

  • 200 g dried string-like rice noodles (bun)

  • 60 g minced banana blossom

  • 80 g thinly sliced shallots

  • 2 liters water with 1 teaspoon salt

  • 1 1/2 stalk thick bottom part lemongrass, throw away outer layers and bruised inner part

  • 1/4 tablespoon crumbled dried shrimp paste (belachan)

  • 1 1/4 teaspoon ground white pepper

  • 2 1/2 tablespoons vegetable oil

  • 1 1/2 tablespoon annatto seeds

  • 3 finger-length deseeded and minced red chilies

  • 5 tablespoons minced saw-leaf herb leaves (ngo gai)

  • 2 1/4 sliced scallions for garnishing

  • sprigs of coriander leaves (cilantro) for garnishing

  • lime wedges, to serve

  • 40 g bean sprouts, to serve

  • 6 tablespoons minced mint leaves, to serve

  • dash of salt

How to make Beef And Pork Leg Soup

  • bring salted water to a boil in a stockpot using high temperature

  • add beef, lemongrass and pork

  • reduce heat and simmer half covered for ninety minutes or until meat is tender

  • remove and throw away lemongrass

  • remove beef and set aside to cool

  • season the stock with salt, shrimp paste and pepper

  • continue to simmer over very low temperature

  • cut beef into cubes and set aside

  • heat oil in frying pan over medium temperature

  • add in annatto seeds and stir-fry until the oil becomes reddish

  • remove from the heat, strain the oil and throw away the seeds

  • reheat the oil over medium temperature and stir-fry the shallots for two minutes or until fragrant

  • add lemongrass and half portion of the chilies

  • stir-fry for another one minute

  • remove from heat

  • add the mixture and 3 tablespoons of the saw-leaf herb leaves to the hot soup

  • stir well

  • bring water to boil in another pot

  • boil the rice noodles for five minutes or until soft

  • remove and rinse with tap water, then drain

  • put rice noodles to individual serving bowls as per the bun bo recipe

  • top with beef cubes, the remaining saw-leaf herb leaves and minced banana blossom

  • pour hot soup into the serving bowls as per the beef soup recipe

  • garnish the Vietnamese beef and pork leg soup with scallions and cilantro

  • serve the bun bo gio heo with bean sprouts, mint leaves and the balance of the chili and lime wedges

  • this Vietnamese beef and pork leg soup can serve six person

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