Maggi Bun Bo Hue

Name: Maggi Bun Bo Hue
Prep time: PT0.00M
Cook time: PT9.00M
Total time: PT10.00M
Yield: 4.00

(0)

10Min

Easy

Ingredients

4 portions

2 tbsps

Oil

500 g

Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw

30 g

Spring onions

2 pkts

Maggi Fusian Soupy Noodles Beef & Lemongrass Flavour

3 tbsps

Maggi Fish Sauce

2 cups

Red Cabbage

1.5 cups

( 120 g )

Bean Sprouts

Limes

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Nutrition Value

Energy

434.73 kcal

Protein

25.22 g

Carbohydrates

9.63 g

Fats

23.67 g

Information per serving

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.

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.

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.

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

With pictures

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