Ingredients

The following ingredients have 6 Servings
  • 6 zucchini
  • 4 to 5 cups Bun Bo Hue stock vegetables
  • 3 cups meat stock
  • ¾ to 2 pounds steak
  • 2 cups water
  • 1-1/2 cups mung bean sprouts (optional (omit for AIP and VAD))
  • 1/2 bunch cilantro ((fresh), Thai basil or fresh mint (for VAD), sliced or chopped)
  • 2 teaspoons sea salt
  • 3 inch nub fresh ginger root
  • optional traditional ingredients for garnish
  • 2 Tablespoons coconut sugar (optional (For Keto, replace it with low carb brown sugar. Omit for GAPS.))
  • 2 Tablespoons fish sauce (optional (omit for VAD))
  • 2 to 4 drops lemongrass essential oil

Instruction

  • Make Bun Bo Hue Stock on the stove top or in the Instant Pot: Fill pot with 4 cups total of chopped vegetables and fruits. Choose from: daikon radish, mushrooms, the whites of green onions, peeled Granny Smith apples and pineapple. (For Keto, don't use the onion or fruits. On VAD, use only mushrooms and apples.) Add the 2 cups water and 2 teaspoons sea salt.
  • For Stove Top, bring to a boil, then reduce heat, and simmer over medium-low heat, covered, for 30 minutes. With Instant Pot, seal lid. Press "Manual" button, and adjust time to 10 minutes. (Watch stove top version: don't let it boil or the water evaporate. Add more water if needed. You want 5 cups liquid and solids when the stock is done cooking.)
  • Vegetable Toppings: While the stock cooks, prepare the vegetable toppings: Wash and chop fresh cilantro. (Use fresh mint for VAD.) Grate fresh ginger (allow up to 2 teaspoons ginger for each person you're serving.)
  • Meat: Pan-fry steaks and/or sausages, then keep them warm. To pan-fry, heat 2 tablespoons fat of choice (butter {or avocado oil for AIP}) in large skillet over medium-high heat. Add steaks, and sprinkle generously with sea salt. Reduce heat to medium, and fry for 5 to 8 minutes on each side, or longer for thicker steaks/sausages. Sprinkle second side with sea salt while cooking. Thick steaks will need as long as 10 minutes per side. Cut one open as needed to check for the doneness you like. (Medium rare is most delicious and nutritious.)
  • Noodles: For zoodles — Bring pot of water to a boil. Cook only 1 to 2 minutes, then rinse with cold water and set aside. For gluten-free or low carb noodles — Follow package instructions. Drain and rinse with cold water. Set aside.
  • When veggie stock is done cooking, turn off heat, remove lid (carefully release the pressure first if using Instant Pot). Add meat stock (omit for vegan), optional fish sauce (omit for vegan) and coconut sugar, lemongrass oil and give it a stir. Taste to see if you want more lemongrass. (Remember, grated ginger will also be stirred in.)
  • Fill each bowl with noodles. Top with at least 2 ladles of hot broth, including solids of delicious cooked veggies or fruits.
  • Garnish each bowl with slices of steak and/or sausages, grated fresh ginger, fresh herbs, optional mung bean sprouts (not AIP) and other optional veggies or chile paste (not for AIP or VAD).