Bún Cá Rô Đồng Miền Trung (Central Vietnamese Style)
75% chuẩn vị · Vietnamese
A regional variation of Bún Cá Rô Đồng, this version from Central Vietnam incorporates a slightly spicier and more complex broth, often including ingredients like annatto seeds for color and a touch of lemongrass for aroma, alongside the signature dill and fish cakes.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Snakehead fish fillets400g
- Rice vermicelli noodles (bún)400g
- Dill1 bunch
- Scallions1/2 bunch
- Shallots3
- Lemongrass1 stalk
- Annatto seeds1 tbsp
- Fish sauce3 tbsp
- Chili paste or fresh chilies1-2
- Vegetable oil4 tbsp
- Water1.8 liters
- Saltto taste
- Black pepperto taste
- Tomatoes1
Các bước
- 1
Prepare fish cakes: Mince snakehead fish. Mix with finely chopped scallions, 1 tbsp fish sauce, salt, and pepper. Form into small patties.
- 2
Pan-fry fish cakes in 2 tbsp vegetable oil until golden brown. Set aside.
- 3
Prepare broth base: Sauté minced shallots and bruised lemongrass stalk in 2 tbsp vegetable oil until fragrant.
- 4
Add chopped tomatoes and chili paste/chopped chilies. Cook for a minute.
- 5
In a separate small pan, heat 1 tbsp oil and toast annatto seeds until oil turns red. Strain and discard seeds, reserving the colored oil.
- 6
Add water to the broth base pot. Bring to a boil, then simmer for 25 minutes. Skim impurities.
- 7
Stir in the annatto oil for color. Season with fish sauce, salt, and pepper to taste. Add most of the chopped dill and cook for 5 more minutes.
- 8
Prepare noodles: Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 9
Assemble bowls: Divide noodles among bowls. Top with fish cakes.
- 10
Ladle the hot, colored broth over the noodles and fish cakes. Garnish with fresh dill and chili slices.
- 11
Serve immediately.
