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Full GAPS Bun Bo Hue with zucchini noodles sliced steak mushrooms daikon ginger and herbs

Bun Bo Hue with Zucchini Noodles for Full GAPS

A Full GAPS adaptation of Vietnamese Bun Bo Hue with zucchini noodles, homemade beef meat stock, top sirloin, fresh lemongrass, ginger, mushrooms, daikon, sour apple, cilantro, green onion and lime.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: GAPS, Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium zucchini spiralized into noodles
  • 4 cups chopped broth vegetables and sour apple any mix of daikon radish, sliced mushrooms, green-onion whites and peeled Granny Smith apple
  • 2 cups filtered water plus only enough hot water to maintain the broth endpoint if needed
  • 2 teaspoons sea salt plus more to season the steak
  • 3 stalks fresh lemongrass trimmed, peeled and smashed
  • 3 cups homemade GAPS beef meat stock prepared separately from raw meaty beef parts and kept hot
  • 2 tablespoons traditionally fermented fish sauce with no non-GAPS additives
  • 3/4-2 pounds top sirloin steak use the smaller or larger amount according to the portion of meat wanted
  • 2 tablespoons beef tallow for pan-frying
  • 3 inches fresh ginger root finely grated
  • 1/2 bunch fresh cilantro chopped
  • sliced green-onion greens from the onions used in the broth, for serving
  • lime wedges for serving

Equipment

  • Large stainless stockpot with lid
  • Heavy 10.25-inch skillet
  • Large saucepan
  • Spiralizer
  • Stainless colander nested in a large bowl
  • Ladle
  • Cutting and measuring tools

Method
 

  1. Prepare the lemongrass. Cut off the dry tops, peel away the tough outer layers from the lower 3 inches, trim off the bulb end and smash the lower section until split and fragrant.
  2. Put the 4 cups chopped produce, filtered water, 2 teaspoons sea salt and prepared lemongrass in a large stainless stockpot. Cover and bring to a boil. Reduce to medium-low and simmer, covered, for 30 minutes, adding only enough hot water to prevent the pot from reducing below about 5 cups of liquid and solids. The daikon should be fork-tender, the mushrooms supple and the apple soft but recognizable.
  3. While the vegetable base simmers, chop the cilantro, finely grate the ginger and slice the green-onion greens. Cut the lime into wedges and set the fresh garnishes aside.
  4. Heat the beef tallow in a heavy skillet over medium-high heat. Season the top sirloin with sea salt and brown the first side. Reduce the heat to medium, turn and cook 5 to 8 minutes per side, or longer for a thick piece. Cut into the thickest part to check the center. Keep warm, then slice thinly across the grain before assembly.
    Pan-fried top sirloin with browned crust and a warm pink center in an Artichaut skillet
  5. Bring a separate saucepan of water to a boil. Add the spiralized zucchini and cook only 1 to 2 minutes, until the strands bend easily but remain bright green. Drain immediately, rinse cold and leave in a supported colander to shed excess water.
    Briefly cooked zucchini noodles draining in a stainless colander nested in a ceramic bowl
  6. Remove all lemongrass from the vegetable base. Stir in the hot homemade beef meat stock and fish sauce. Warm until steamy, without beginning another long simmer. Taste before adding any more sea salt.
  7. Divide zucchini noodles among 6 deep bowls. Ladle in broth and cooked vegetables. Top with sliced steak, grated ginger, cilantro, green-onion greens and a lime wedge. Serve immediately.

Notes

  • Use separately prepared homemade beef meat stock. The 30-minute vegetable simmer is part of the finished soup and does not replace the complete meat-stock process.
  • The 4-cup produce measure scales as a total. Change the proportions of daikon, mushrooms, green-onion whites and sour apple without changing the combined amount.
  • The photographed branch uses top sirloin, beef tallow, sour apple and fresh lemongrass. It omits sausage, pineapple, bean sprouts, packaged noodles, coconut sugar, chile paste and lemongrass essential oil.
  • The steak amount is a budget and portion range. The 2x control scales 3/4-2 pounds to 1 1/2-4 pounds; use a skillet large enough to avoid crowding or cook in batches.
  • Store broth, steak and zucchini noodles separately so the noodles do not absorb the broth and soften during storage.

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