Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?

If you do, please post your recipe or link to recipe.





Thanks in advance.Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
is it this one..??





Vegetarian Pho Bo (Vietnamese Noodle Soup)





1 lb rice noodles


8 ounces seitan, drained


1/4 cup bean sprouts


1/2 cup shredded napa cabbage


1/2 cup tender greens


1/2 cup fresh basil leaves


1/2 cup fresh cilantro, coarsely chopped


3 scallions, thinly sliced


3 tablespoons peanuts (optional)


1 lime, cut into wedges


3 fresh red chili peppers or green chili peppers


salt


fresh ground pepper





8 cups clear vegetable stock


3 tablespoons Braggs liquid aminos


8 medium garlic cloves, peeled and chopped coarsely


1 small onion, diced


1 inch gingerroot


2 cinnamon sticks (3 inches each)


2 star anise pods


2 large bay leaves





Tear greaens into bite-sized pieces. Use both green and white parts of the scallions. Peanuts should bechopped roasted unsalted Seed the chili peppers and cut into rounds.


Make the broth then when it has simmered for about 10 minutes, soak the noodles.


To Soak: Bring 4 qts water to boil. Remove from heat. Add the noodles and soak 15 minutes. Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.


Simmer seitan in the broth until heated through. About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.


Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan. Put broth into bowls.


Serve the lime, chili rounds and salt and pepper on the side.


Broth: Makes 8 cups.


Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.


Char the ginger on all sides and add to the stock.


Now add the cinnamon, anise and bay to the broth. Reduce heat and simmer for 20 to 25 minutes partially covered.


Remove solids with slotted spoon. Adjust seasonings if needed and return to pot until ready to use in recipe. Keep hot.Does anyone know of a good recipe on how to make Bún Bung, a Vietnamese vegetable Soup?
The description 'vegetable soup' is a little misleading: Bún Bung is a Vietnamese Noodle Soup with Pork Ribs, Plantain and Tofu. That is what little I could extract from a rash of recipes in Vietnamese I came across and none in any other language just that little more accessible to me. None in French (former colonial power), none so far in English. I have posted this now so at least a more specific description of what Bún Bung is might give other folks a better chance of getting a handle on it..?





All the best.
Banh Bung (Warm Noodle Salad with Beef)





1 (3/4-pound) beef tenderloin


1 tablespoon oyster sauce


1 tablespoon low-sodium soy sauce


1/2 teaspoon sugar


8 ounces uncooked fine rice vermicelli or spaghetti


1/2 cup light coconut milk


1 teaspoon vegetable oil


Cooking spray


1 cup thinly sliced yellow onion, separated into rings


4 cups bean sprouts


2 cups julienne-cut peeled cucumber


1 cup thinly sliced green cabbage


1 cup julienne-cut carrot


20 basil leaves


2/3 cup Lime-Vinegar Sauce





Trim fat from beef. Cut across grain into thin slices; set aside.


Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.





Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.





Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.





Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.





Yield: 4 servings (serving size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli)





NUTRITION PER SERVING


CALORIES 360(34% from fat); FAT 13.7g (sat 4.7g,mono 4.8g,poly 2.6g); PROTEIN 27.1g; CHOLESTEROL 53mg; CALCIUM 62mg; SODIUM 423mg; FIBER 4.5g; IRON 4.9mg; CARBOHYDRATE 34.3g








Cooking Light, JUNE 1997