Canh Bun Recipe (Vietnamese Soup)
Canh bún is a simplified version of bún riêu. It has a similar, red-colored sweet broth except it doesn't contain tomatoes. The soup is also softer in texture; round, thick noodles are used and fried tofu pieces and rau muong (pea shoot tendrils) are added at the last minute.Traditionally, pork is used for canh bun but I prefer cooking with veal instead. You could stick to the more authentic version or use other meat and add riêu (crab morsels) as well.
- Time: 110 min
- Servings: 8
Source: Amerikanki -
Ingredients
- Vietnamese chicken broth
- pounds veal meat and bones
- tablespoons canola oil
- carrot, cut in half
- daikon, cut into thirds
- teaspoons freshly grated palm sugar
- garlic, crushed and finely minced
- teaspoon paprika
- teaspoon annatto seeds
- teaspoons mushroom seasoning salt
- pounds rau muong
- green onions, sliced
- tablespoons chopped cilantro
- combined Vietnamese herbs
- deep-fried tofu, cut into large cubes
- teaspoon black pepper, freshly ground
- juice of 1 lime
- packages round rice noodles , soaked for 1 hour, then boiled
- lime, freshly squeezed + extra for garnish