Dry Bag:
1.25 cups Dehydrated Sliced Cucumbers
1 tbl. Dehydrated Tomato Paste
1 tsp. Shrimp Powder (optional)
2 tbl. Dehydrated Sliced Scallions
1 tbl. Dehydrated Coriander
2 sticks Dried Tofu crumbled
3 Dried Black Mushrooms
Wet Bag:
3 tsp. Fried Red Onion
5 tsp. Fried Garlic
2 tsp. Fried Shallots
Other Ingredients:
8 slices of Spicy Beef Jerkey cut into small pieces
1 tbl. Hot Chili Oil
3 tbl. Fish Sauce
1 stalk Lemongrass
or 1 tsp. Dried Lemongrass
—
The stalk will keep very well in your pack
and weighs next to nothing
2 cubes Bun Bo Hue Paste —
(size of boullion cubes)
2 packets Bun Bo Hue Ramen
or 6–8 oz. Rice
Noodles —
If you can find the packages of
Bun Bo Hue flavored ramen, use all of the ingredients that come in
the package
Preparation:
Like Tom Ka Gai this is a hearty soup. So either Tabouli or Som Tum (see
recipe) would be your appetizer, perhaps after a starter of honey roasted
peanuts, a version of which is often set on the table of restaurants
in Vietnam.
Usual order of business.
Once the 6 cups of water heats
up, add the Lemongrass Stalk. Use only the lower 7 inches and trim
away the root hairs and the dry outer leaves. Bruise the stalk on
all sides every 2 inches, and then add the Bun Bo Hue cubes.
Once
boiling add the Noodles and, lastly, the Fish Sauce and Chili Oil.