BO BUN 18 RECIPES

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CRISPY PORK BELLY BAO BUNS RECIPE | FOOD NETWORK



Crispy Pork Belly Bao Buns Recipe | Food Network image

Provided by Food Network

Total Time 21 hours 40 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

1 cup gochujang (Korean hot pepper paste)
1 cup honey
1 cup soy sauce
1/4 cup garlic
1/4 cup fresh ginger
1/4 cup toasted sesame seeds
1/4 cup sesame oil
12 ounces pork belly
12 Chinese bao buns
Hoisin sauce, for drizzling 
Cucumber, sliced into ovals, for garnish 
Pickled Red Onion, recipe follows
Fresh cilantro leaves, for garnish 
3/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup sugar
1 tablespoon salt  
1 red onion, sliced 

Steps:

  • For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
  • Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
  • Preheat the oven to 320 degrees F.
  • Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
  • For the bao buns: Steam or microwave bao buns until warm and soft.
  • In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.
  • Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.

STEAMED BAO BUNS RECIPE | BBC GOOD FOOD



Steamed bao buns recipe | BBC Good Food image

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Provided by Jeremy Pang

Categories     Buffet, Side dish, Snack, Supper

Total Time 1 hours 4 minutes

Prep Time 40 minutes

Cook Time 24 minutes

Yield Makes 18 buns

Number Of Ingredients 7

525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil, plus extra for brushing and for the bowl
1 tbsp rice vinegar
1 tsp baking powder

Steps:

  • Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  • Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  • Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  • Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  • Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  • Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  • Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.

Nutrition Facts : Calories 119 calories, FatContent 1 grams fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

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BúN Bò HUE RECIPE | EPICURIOUS
The mention of Hue, a city in central Vietnam, brings up many conflicted memories for me. It was the site of the Battle of Hue, one of the longest and deadliest battles of the Tet Offensive, which began in January 1968, and of the Vietnam War. Although I was just a kid when the fighting took place, the stories that I heard about it during my childhood were frightening. Hue was the imperial capital of Vietnam for nearly a century and a half, until 1945, and many of the most sophisticated and interesting dishes in the Vietnamese repertoire originated in the region, including this classic spicy beef soup. The light stock, which is made with beef and pork bones, is scented with lots of lemongrass and shrimp paste. Any rice noodle can be used here, but the usual choice is the round [rice noodle](/recipes/food/views/51114800) that resembles spaghetti. In Vietnam, the soup is often served with cubes of coagulated pig's blood, like the bowl pictured here.
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BUN BO NAM BO - BIGOVEN
""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Vietnamese
Calories 1831 calories per serving
  • "BEEF: 1. Slice beef across the grain into thin pieces. 2. Marinate beef and let sit for 30 minutes. 3. Stir fry using sunflower or canola oil with stove on high heat until meat is no longer red. Once meat is no longer red, urn off stove OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more. NUOC CHAM SAUCE: 1. Dissolve sugar with warm water. 2. Add fish sauce and lime juice. 3. Add garlic and chili. (OR: 4 tablespoons Demerara or granulated light brown sugar 3 tablespoons rice vinegar 4 tablespoons lime juice, from 2 large limes 4 tablespoons best quality fish sauce, such as Red Boat 2 garlic cloves, minced 1 1-inch length ginger, peeled and minced) PICKLED VEGETABLES: 1. Sprinkle the julienned carrot and papaya with a few pinches of salt. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have to sprinkle them with salt. Just squeeze out the water). 2. Dissolve sugar with warm water. Then pour in white vinegar. Start with one cup. Fill gradually the rest in if necessary. 3. Use a glass jar to contain the pickle. The brine should cover all the carrot and papaya. Cover tightly. ROASTED PEANUTS: For the roasted peanut, I tend to roast them on a pan instead of putting in the oven to be quick. You can put the fire to medium or more. Finish when the skin turn brown and start to loosening from the peanut. Use a kitchen towel to remove the skin. Or just wait when the peanuts are cool down to remove the skin by your fingers. Then crush it a little in a blender. Or a simple way to do it is to put in a bag. Then you can use a wine bottle to roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have to wait for it to warm up. Using a bottle to crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have to clean the tool afterwards. OVERALL DISH: Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber and mints. Then add the beef, the pickled carrot and papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together and enjoy it!"


VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD RECIPE - NY…
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.
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Total Time 1 hours
Cuisine vietnamese


BUN BO HUE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
This spicy and slightly sweet soup hails from the city of Hue located in central Vietnam, which has long been associated with cuisine fit for the former royal court. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm.
From foodnetwork.com
Reviews 4
Total Time 4 hours 20 minutes
Category main-dish
  • Serve with the reserved satay and suggested garnishes on the side.


BUN BO NAM BO - BIGOVEN
""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Vietnamese
Calories 1831 calories per serving
  • "BEEF: 1. Slice beef across the grain into thin pieces. 2. Marinate beef and let sit for 30 minutes. 3. Stir fry using sunflower or canola oil with stove on high heat until meat is no longer red. Once meat is no longer red, urn off stove OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more. NUOC CHAM SAUCE: 1. Dissolve sugar with warm water. 2. Add fish sauce and lime juice. 3. Add garlic and chili. (OR: 4 tablespoons Demerara or granulated light brown sugar 3 tablespoons rice vinegar 4 tablespoons lime juice, from 2 large limes 4 tablespoons best quality fish sauce, such as Red Boat 2 garlic cloves, minced 1 1-inch length ginger, peeled and minced) PICKLED VEGETABLES: 1. Sprinkle the julienned carrot and papaya with a few pinches of salt. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have to sprinkle them with salt. Just squeeze out the water). 2. Dissolve sugar with warm water. Then pour in white vinegar. Start with one cup. Fill gradually the rest in if necessary. 3. Use a glass jar to contain the pickle. The brine should cover all the carrot and papaya. Cover tightly. ROASTED PEANUTS: For the roasted peanut, I tend to roast them on a pan instead of putting in the oven to be quick. You can put the fire to medium or more. Finish when the skin turn brown and start to loosening from the peanut. Use a kitchen towel to remove the skin. Or just wait when the peanuts are cool down to remove the skin by your fingers. Then crush it a little in a blender. Or a simple way to do it is to put in a bag. Then you can use a wine bottle to roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have to wait for it to warm up. Using a bottle to crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have to clean the tool afterwards. OVERALL DISH: Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber and mints. Then add the beef, the pickled carrot and papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together and enjoy it!"


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