Ingredients:
1 Package(s) jalapeno
10 lemon
2 mints
2 purple cabbage
2 Pound(s) bean sprout
7 beef brisket
2 Package(s) beef tendon
4 Container pig blood
96 Cup(s) water
4 shallot
2 Large yellow onion
1/2 Quart(s) vegetable oil
1 Ounce(s) chili powder
1 Package(s) 3 Bell DD Gold Brand bun bo hue flavor
3 4 ounce dry shrimp
2 Ounce(s) salt
1 msg
1/4 sugar rock
1/2 Slice(s) ginger root
2 fish sauce
6 shrimp paste
48 Ounce(s) lemon grass
10 Pound(s) beef bones |
Directions: Place the water in the pot and cook on high.
Smack the lemon grass flat and place in pot.
Cook the bones until water boils iin another pot with two pinch of salt then wash it with cold water. After that place it in the pot with the lemon grass.
Wash dry shrimp and place it in the pot. Smack the ginger and place in the pot.
Place in rock sugar, shrimp paste, salt, fish sauce, msg.
Cook until it boils (1 hour to 1.5 hours) on medium high. Scoop out any bubble on top of the soup.
On a separate pot place in a pinch of salt. Cut the blood in cubes and place in water and cook until done.
Cook tendon on a separate pot until soft, but not too soft.
Cook beef brisket and pork like the beef bones and place it in the same pot with all ingredients.
Watch every 30 minutes until the brisket and pork is done. scoop up and place on a plate to serve later.
Slice the onion and shallot. Heat up 2 cups of vegetable oil and cook until onion and shallots are golden brown. Place in Bun Bo Hue and Chili powder and stir well.
Pour the onion and oil in the soup pot.
Cook the noodle until done.
Prepare to serve:
Slice the cabbages, wash bean sprout, slice jalapeno, cut the lemon in 4's and place them all on a plate.
Slice the beef brisket. If pork thigh is use in place of pig feet slice the pig thigh. Slice the tendon.
To Serve:
In a bowl put in some noodle, couple slices of beef brisket, pork, tendon, and pig blood.
Pour in soup.
Ready to Eat:
Place in some cabbage, bean sprout, jalapenos, mint and squeeze in some lemon.
Enjoy!
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