Bún dọc mùng with Beef and Fermented Shrimp Paste
85% chuẩn vị · Vietnamese
A richer variation of Bún dọc mùng, this recipe incorporates thinly sliced beef alongside the traditional pork ribs and dọc mùng. The prominent use of fermented shrimp paste (mắm tôm) gives it a distinctively pungent and savory depth, characteristic of some regional Vietnamese flavors.
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
- Pork ribs400g
- Beef sirloin or flank steak200g
- Pickled nettle stems (dọc mùng)300g
- Shrimp paste (mắm tôm)3 tbsp
- Shallots3 bulbs
- Garlic4 cloves
- Rice vermicelli noodles (bún)500g
- Lime1
- Chili peppers2
- Cilantro1 bunch
- Scallions3 stalks
- Fish sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare pork ribs: Cut into 2-inch pieces, wash, blanch, drain, and rinse.
- 2
Thinly slice beef against the grain and marinate with a pinch of salt and pepper.
- 3
Prepare dọc mùng: Rinse and squeeze out excess water.
- 4
Mince shallots and garlic. Chop scallions and cilantro.
- 5
In a pot, sauté minced shallots and garlic. Add pork ribs and stir-fry briefly.
- 6
Add water, fish sauce, salt, and pepper. Bring to a boil, then simmer for 45 minutes until pork is tender.
- 7
Add the prepared dọc mùng and simmer for 15 minutes.
- 8
Dissolve shrimp paste in a ladle of hot broth and add to the pot. Stir well.
- 9
Add the marinated beef slices to the simmering broth and cook for 1-2 minutes until just cooked through. Do not overcook.
- 10
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 11
Serve by placing noodles in a bowl, topping with broth, pork ribs, dọc mùng, and beef. Garnish with scallions, cilantro, chili, and lime.
