Cách Nấu Bún Riêu Ruốc Bao Ngon - Thuộc Cô Ba 0977322861

Ingredients

• 500 g Beef Shank (cut into 2‑inch chunks, rinsed)
• 200 ml Beef Blood (fresh, strained through a fine mesh)
• 150 g Pork Skin (thinly sliced, cleaned)
• 200 g Firm Tofu (cut into cubes and lightly fried until golden)
• 2 pcs Tomatoes (medium, diced; skins removed if desired)
• 2 tbsp Shrimp Powder (Ruốc) (dried shrimp powder for umami)
• 1 tbsp Dried Shrimp (ground finely)
• 2 tbsp Fried Shallots (store‑bought or homemade)
• 1 large Onion (sliced)
• 2 cm Ginger (peeled and thinly sliced)
• 1 tsp White Sugar (balances acidity)
• ½ tsp MSG (Monosodium Glutamate) (optional, for extra umami)
• ½ tsp Black Pepper (ground)
• 2 tbsp Lime Juice (freshly squeezed)
• 2 pcs Bird’s Eye Chili (sliced thin, optional for heat)
• ¼ cup each Fresh Herbs (Thai Basil & Cilantro) (chopped)
• 2 L Water (for broth)

Instructions

1. Prepare the Beef and Broth Base

   Rinse the beef shank pieces under cold water. Place them in the large stockpot, add 2 L of water, and bring to a rolling boil over high heat.

   Time: PT5M

2. Simmer the Beef

   Reduce heat to medium‑low and let the beef simmer gently for 30 minutes, partially covered, until the meat is tender but not falling apart.

   Time: PT30M

3. Prepare Aromatics and Tofu

   While the beef simmers, slice the onion and ginger, dice the tomatoes, chop the herbs, and fry the tofu cubes in a little oil until golden. Set aside.

   Time: PT5M

4. Add Blood, Pork Skin, and Other Proteins

   Strain the fresh beef blood through a fine mesh sieve into a bowl. Slowly pour the blood into the simmering pot while stirring continuously to prevent curdling. Add the sliced pork skin, fried tofu, diced tomatoes, shrimp powder, dried shrimp, and fried shallots.

   Time: PT5M

5. Season the Soup

   Stir in the sliced onion, ginger, sugar, MSG, black pepper, and lime juice. Let the soup simmer for another 5 minutes so the flavors meld.

   Time: PT5M

6. Finish with Fresh Herbs and Chili

   Turn off the heat. Sprinkle the chopped Thai basil, cilantro, and sliced bird’s eye chilies into the pot. Give a gentle stir and let the residual heat release the aromatics for 2 minutes.

   Time: PT2M

7. Serve

   Ladle the hot riệu into bowls. Serve immediately with a side of steamed rice or bánh mì.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g