Here's my instructional video and recipe for Bun Suon! Now that we are in soup season it's the perfect time to try this! This noodle soup doesn't require as many ingredients and time as other more well known Vietnamese noodle soups. Some of my favorite meals are like this one which are much more low key and rarely found in restaurants. It's fragrant but light broth makes me feel so cozy and reminds me of home...
About 5 servings
Ingredients:
2 lb spare ribs
1 medium daikon (Chinese radish)
1 peeled onion
3 peeled shallots
1 tbsp rock sugar
3 tsp salt
3 tsp chicken stock powder
1 tbsp fish sauce
3 quarts water
1 tbsp annatto seed oil (optional)
Vietnamese pork roll/ham, cha lua (optional)
Banana flower or water spinach
Bean sprouts
Garnish: chopped green onions, fried shallots, Thai chilies, black pepper
Instructions:
1. Cut the ribs into small pieces and parboil to remove the impurities. Rinse and scrub well.
2. Peel and cut daikon into thick slices. Peel onion and shallots.
3. Place a pot over high heat and add the ribs, 3 quarts of water, daikon, onion, shallots, rock sugar, salt, chicken stock powder and fish sauce.
4. Bring to a boil then skim off the foam. Reduce heat to low medium and simmer for about one hour or until the ribs are tender. Continue to skim off foam if necessary.
5. Cook your vermicelli noodles per package instructions.
6. Chop green onions and thinly slice banana flower. Place banana flower slices into a bowl of cold water with lime juice to prevent from graying.
7. After 1 hour remove the onion, daikon and shallots.
8. It's optional but you can enhance the color of the broth by adding 1 tbsp of annatto seed oil.
8. Season to taste and add chicken stock powder or fish sauce if needed. I did not add any additional seasonings.
9. Prepare your bowl by adding your noodles, slices of vietnamese pork roll (optional), hot soup with ribs. Then garnish with banana flower, green onions, fried shallots, Thai chilies and black pepper.
10. Serve with lime and some bean sprouts.
Music: Early Hours
Musician: @iksonmusic
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2 май 2021
