Last night I made my very first pot of bun bo hue – a Vietnamese spicy beef and pork noodle soup, all by myself! Yes! I wanted to put myself to the test – I did not ask my #1 search engine aka my mom. (lol)
If you’ve been following my postings, I haven’t shared any recipes (yet). I will when the time is right, mainly when my website is ready and fully functional. There will be a Recipes page for you, so in the meantime, please like, follow, comment and share – stay tuned in. Now let’s get to how dinner with cookeatflirt.com looks like last night.
Before I forget, the reason why I haven’t made this, I’m one of “those pho-lover” people (lol) yes one of those…always going for pho over any other noodle soup. LOL I remember not once but a few times when the people I was with, scratched their heads in awe at my “obsession” with the constant search for a great bowl of pho. It doesn’t matter what city, not even the restaurant, if they have pho bo (beef) on their menu, I will try it. (I’d tell you more in a later post on my pho obsession, and because of it, I make my own.)
Anyway, let’s get back to the meats and bones before I pho-away….
TIPS: Clean food tastes BETTER. So don’t skip it. And I’m not talking about just rinsing it with water. Below are two steps I always do to clean all the meats and bones.
- Put meats and bones in cold water and salt at least 15 minutes. (Take the meats and bones only), then
- Put the meats and bones in a clean pot of cold water until it comes to a boil. (Throw away the dirty the water and repeat step 2)
- By doing the two steps, your meats and broth will not only taste better but the smell of pork will be mild if there’s any at all. I don’t know about you but I just do not like the smell of pork.
Broth – all about the broth
I love my food very spicy, far above medium heat. But I know not everyone can handle it nor would they enjoy it, so I made hot, hotter and FIRE!
TIP: I babysit it by constantly removing all remaining residue, if it doesn’t tastes good, take it out.
Time to eat, YAY
Missing this time – the blood cubes, for me, it isn’t a must-have. I can live without it.
Besides being spicy, this noodle soup is really good – the broth (if done right) is so flavorful, rich and deep in layers of complexity. Last night, I went to sleep thinking WOW I can change it up, California style it up with this twist and that turn! I’m looking forward to making it again but not any time soon though (lol), like a great pot of pho, it takes a lot of time, at least for me. But I am going to experiment with this at some point.
If you haven’t had this noodle soup yet, don’t be afraid. Try it. You will survive! 😀 I’ll end now with this great classic.
If you’ve enjoyed reading this, please like, follow, comment, share. Many thanks, Linda
Good food is made with love.❤
Happy life is lived with love.❤
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