Saturday, July 17, 2010

June Book and Recipe of the Month

Carolyn’s Book of the Month

Nick’s Book of the Month

Recipe of the Month

Bun Bo Hue-Spicy Beef Noodle Soup

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We used a little bit of salt and pepper on top of the sliced pork shanks (we bought these in Seattle) and put them in a stock pot

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Add four stalks of lemon grass bruised with an end of a cleaver to the pork bones and cover with water and  boil along with a one pound piece of corned beef for one hour.

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If you don’t have annatto seed use paprika to color the broth red

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While the soup is simmering add fish sauce and a chunk of rock sugar

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While the soup is simmering for two hours, about 30 minutes before dice two shallots and make the below paste

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Sautee a tablespoon of the annatto seeds in a couple tablespoons of olive oil

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Remove the annatto seeds after a deep red color has developed

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Sautee the diced shallots, a couple tablespoons of pulverized lemon grass, and a couple tablespoons of anchovy paste together and add this paste to the broth, 30 minutes before the soup is done

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Remove the corned beef and let rest for a while

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Slice the beef thinly and set aside

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Make the bun noodles

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For garnish, slice some iceberg lettuce, herbs, jalapeno, and some lime wedges.  Also use some garlic chili paste and anchovy paste to taste

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Garnish the bowl with green onion and cilantro

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