Bún Thang with Crab and Pork Ribs
75% chuẩn vị · Vietnamese
A richer, more luxurious variation of Bún Thang, incorporating the sweetness of crab meat and the depth of flavor from simmered pork ribs into the broth, alongside traditional toppings.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Chicken carcass or bones500g
- Pork ribs300g
- Dried shrimp15g
- Dried shiitake mushrooms10g
- Chicken breast200g
- Fresh crab meat100g
- Eggs3
- Daikon radish100g
- Carrot100g
- Rice vinegar50ml
- Sugar20g
- Fish sauce30ml
- Saltto taste
- Black pepperto taste
- Water3000ml
- Thin rice noodles (bún)400g
- Scallions50g
- Cilantro30g
Các bước
- 1
Prepare the broth: Blanch chicken bones and pork ribs. Simmer bones and ribs with water, ginger, and onion for at least 2 hours. Skim impurities. Strain the broth.
- 2
Prepare toppings: Poach chicken breast, shred finely. Soak dried shrimp and mushrooms. Slice mushrooms. Make egg crepes and julienne. Pickle daikon and carrot.
- 3
Remove meat from cooked pork ribs and shred or chop finely. Add crab meat to the broth during the last 30 minutes of simmering for flavor.
- 4
Season the broth with fish sauce, salt, and sugar to taste.
- 5
Cook rice noodles. Drain and rinse.
- 6
Assemble bowls: Place noodles, shredded chicken, crab meat, pork rib pieces, egg crepe strips, and pickled vegetables in each bowl. Garnish with scallions and cilantro.
- 7
Ladle hot broth over the ingredients. Serve immediately.
