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Maggi Bun Bo Hue

Maggi Bun Bo Hue

(0)
10Min
Easy

Ingredients

4 portions

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  pkts
Maggi Fusian Soupy Noodles Beef & Lemongrass Flavour
2  tbsps
Oil
500  g
Beef, shoulder top blade steak, boneless, separable lean only, trimmed to 0" fat, select, raw
30  g
Spring onions
2.5  tbsps
Maggi Fish Sauce
2  cups
Red Cabbage
1.25  cups
Bean Sprouts
1 
Lime, cut into wedges
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Nutrition Value

Energy
366.01 kcal
Protein
28.57 g
Carbohydrates
9.43 g
Fats
15.37 g
Information per serving

Instruction

10 Minutes
  • Step 1

    7 Min
    Add oil to a large pot on high heat and fry sliced blade steak for 5 minutes or until cooked through, then add the whites of the spring onions and cook for another minute while stirring. Add 750mL boiled water to the pot and bring to the boil.
  • Step 2

    2 Min
    Set aside flavour sachets and add MAGGI FUSIAN Vietnamese Beef and Lemongrass Flavour Noodles to the pot. Cook for 2 minutes and then remove from heat and add flavour sachets.
  • Step 3

    1 Min
    Add fish sauce and serve into 4 separate bowls. Serve with red cabbage, bean sprouts, spring onion greens, and lime wedges.
Maggi Bun Bo Hue

Step 1 of 3

Add oil to a large pot on high heat and fry sliced blade steak for 5 minutes or until cooked through, then add the whites of the spring onions and cook for another minute while stirring. Add 750mL boiled water to the pot and bring to the boil.

Maggi Bun Bo Hue

Step 2 of 3

Set aside flavour sachets and add MAGGI FUSIAN Vietnamese Beef and Lemongrass Flavour Noodles to the pot. Cook for 2 minutes and then remove from heat and add flavour sachets.

Maggi Bun Bo Hue

Step 3 of 3

Add fish sauce and serve into 4 separate bowls. Serve with red cabbage, bean sprouts, spring onion greens, and lime wedges.

Recipe PDF

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