Bún Cá Rô Đồng (Traditional Snakehead Fish Noodle Soup)
Món truyền thống · Vietnamese
A classic Northern Vietnamese noodle soup featuring delicate, pan-fried snakehead fish cakes and a fragrant, turmeric-infused broth. This version emphasizes the traditional preparation of the fish and the complex flavor profile of the broth.
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
- Snakehead fish fillets500g
- Rice vermicelli noodles (bún)400g
- Turmeric powder1 tsp
- Dill1 large bunch
- Scallions1/2 bunch
- Shallots2
- Fish sauce3 tbsp
- Shrimp paste (optional)1 tsp
- Vegetable oil4 tbsp
- Water2 liters
- Saltto taste
- Black pepperto taste
- Tomatoes2
- Pineapple1/4
- Chili peppers1-2
- Lime1
Các bước
- 1
Prepare the fish cakes: Mince the snakehead fish fillets. Mix with turmeric powder, finely chopped scallions, 1 tbsp fish sauce, salt, and pepper. Form into small patties.
- 2
Pan-fry the fish cakes in 2 tbsp vegetable oil until golden brown and cooked through. Set aside.
- 3
Prepare the broth: Sauté minced shallots in 2 tbsp vegetable oil until fragrant. Add chopped tomatoes and pineapple, cook until softened.
- 4
Add water to the pot. Bring to a boil, then reduce heat and simmer for at least 30 minutes to develop flavor. Skim off any impurities.
- 5
Season the broth with fish sauce, shrimp paste (if using), salt, and pepper to taste. Add most of the chopped dill and cook for another 5 minutes.
- 6
Prepare the noodles: Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 7
Assemble the bowls: Divide the noodles among serving bowls. Top with the fried fish cakes.
- 8
Ladle the hot broth over the noodles and fish cakes. Garnish with fresh dill and sliced chili.
- 9
Serve immediately with lime wedges on the side.
