Bún Suông – A worthy Autumn Soup

Even though it’s a gloomy fall day here, Autumn is one of my favorite seasons. Well, minus the colds that may come with it. I’m still fighting some awful sore throat, sniffling kinda bug-thing. So, soup to the rescue! The kind that invigorates the sinuses and soothes the pain of swallowing. Bun Suong. It’s vibrant red annatto seed oil-infused broth – tempts and charms my fresh green garlic chives and chewy, silky sweet potato noodles to dive right in and take a swim. My cold doesn’t stand a chance. Extra shrimp paste mimicking silk worms for me please! Click on the video below for the recipe.

Depending how generous you are this is enough for 4 servings:

You will need the following:
Cooked Toppings:
– 1 lb Pork shoulder or tenderloin – Cooked & sliced.
– Shrimp Paste shaped like milk worms.
– 12 Cooked River Prawns (or large shrimps would work as well)
– Cooked vermicelli noodles.

– Fresh herbs & mints
– Garlic chives

Broth Ingredients:
– 8 Cups water
– ½ Cup Chicken Bouillon powder (Lee Kum Kee Brand)
– ¼ Cup of rock sugar
– 1 Medium Size Onion Bulb (Optional)
– 1 Large carrot cut into chucks (Optional)
– 2 Cups of broth which you boiled the pork in
***Have ready, fish sauce and sugar to season the broth to your taste.

Shrimp Paste Ingredients:
– ½ lb of shrimp peeled & deveined – roughly chopped
– 1 tsp brown sugar
– ¼ tsp ground black pepper
– ½ Tbsp corn starch
– 2 tsps fish sauce (3 Crabs brand)
– And 1 ziploc bag

Annatto Seed Oil
– 1 tsp Annatto seeds
– 2 Tbsps Vegetable oil

What is your go-to soup to fight the cold? Comment below.

Happy Eating!

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