Spicy, savory, salty noodle soup
As mentioned in my YouTube video, this recipe is super simplified for the purpose of satisfying my cravings. I don't live really close to an Asian grocery store, but still wanted to indulge in my heritage and favorite foods.
Ingredients
Makes 4 bowls
6 cups of water, 4 cups of chicken broth
2 teaspoons of sugar
1 chunk of ginger about 1.5 inches (peeled or unpeeled is fine)
1 yellow onion, peeled, halved
6 half sticks of lemongrass (optional: smashed with a mallet for extra flavor release)
2 tablespoons of cốt bún bò huế
1 tsp of gia vị bún bò huế paste OR 1 cube of viên gia vị bún bò huế (as shown in video)
*2 teaspoons of fish sauce to taste (optional)
*1/2 teaspoon of salt to taste (optional)
Garnish
Thinly sliced 1/8th of an onion (yellow, white, purple - your choice)
Chopped Vietnamese coriander aka Vietnamese mint aka rau răm
Thinly sliced green onions
Chopped cilantro
Noodles
Vermicelli rice noodles (recommended thick size, but anything is fine)
Directions
Crockpot: Add all ingredients into a 6qt slow cooker. Set to "High" for 4 hours or "Low" for 8 hours.
Instant Pot: Add all ingredients into a 6qt pressure cooker. Set to Pressure Cook for 45 minutes on sealed; quick release (with a towel over the valve to avoid splatters).
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