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Bun Bo Hue
Soup Meal Box

Spicy Beef Noodle Soup - Bun Bo Hue. Bun bo originated in Hue, the former capital of Vietnam. Outside the city of Hue and some parts of Central Vietnam, it is called bún bò hue to denote its origin. Within Hue and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chili oil is added later during the cooking process.

Serving Time

15 Minutes

Level

Easy

Present Allergens

Gluten: Yes
Nuts: No
Soy: Yes
Dairy: No
Fish: Yes
Crustaceans: Yes

WHAT’S IN THE BOX

*Please refrigerate your meal box ingredients if you do not intend on cooking immediately after delivery. Spring rolls will need to be placed in the freezer, if not cooked immediately.
Make sure you transfer the broth as these containers are not microwavable!

Thick Rice Noodles

Vietnamese Meal Box Ingredients | Broth | Roll'd Australia

Spicy Beef Broth

Vietnamese Meal Box Ingredients | Coriander, Spring Onion, Bean Shoots & Lemon | Roll'd Australia

Coriander, Spring Onion, Bean Shoots & Lemon

Beef Brisket

Vietnamese Meal Box Ingredients | Spring Rolls | Roll'd Australia

Spring Rolls

INSTRUCTION VIDEO

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Rolld Australia | vietnamese cuisine | pho bowl hand icon

Ingredients

  • Thick Rice Noodles
  • Spicy Beef Broth
  • Beef Brisket
  • Bean Shoots
  • Spring Onion
  • Coriander
  • Lemon
  • Chilli
  • Springrolls

Pantry Ingredients

  • Vegetable or Canola Oil
  • Water

* Please ensure you refrigerate your meal box ingredients if not being cooked immediately. Spring rolls will need to be placed in the freezer if not cooked immediately.

Instructions – Spicy Beef Noodle Soup

1. Unpack your Meal Box. If you’re not cooking straight away, make room to store ingredients in the fridge.

2. Open the pack of noodles and place in a large bowl.

3. Pour boiling water into your bowl until it covers the noodles. Set aside for 1-2 minutes.

4. Once softened, use chopsticks or tongs to gently separate the noodles. Drain the water with a colander.

5. Place a medium pot on the stove. Carefully pour in your broth.

6. On medium-high heat, bring the broth to a bubbling boil. Once boiled, turn down to a simmer.

Alternative: you can also heat your broth in the microwave. Simply pour the broth into a large bowl and microwave for 4–5 minutes. Do not microwave in the original containers. Always transfer to a microwavable bowl.

7. As the broth is heating, portion your bowls, starting with the thick rice noodles as the base.

8. Add your beef brisket on top.

9. Add your bean shoots in a mound, then sprinkle the spring onion and coriander.

10. Once your broth has come to a boil, carefully ladle the broth into the bowl until the noodles are covered.

11. Squeeze your wedge of lemon over the top. Add chilli for extra spice.

12. Slurp like nobody’s watching.

Instructions – Springrolls

1. Half fill a small pot with your choice of frying oil.

2. Place on a medium heat.

3. Once oil has reached 170ºC, gently place your spring rolls in the pot.

4. Fry for 4 minutes, or until golden brown.

5. Remove from oil and lightly drain on paper towel.

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