Bún Cá Cay Hải Phòng (Classic)
Món truyền thống · Vietnamese
A classic and vibrant spicy fish noodle soup from Hai Phong, characterized by its flavorful broth, tender fish, and fresh herbs.
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 (or other firm white fish)500g
- Rice vermicelli noodles (bún)500g
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Shallots3, minced
- Garlic3 cloves, minced
- Lemongrass2 stalks, bruised and cut
- Tomatoes2, chopped
- Pineapple1/4, chopped
- Fish sauce3 tbsp
- Chili paste (or fresh chilies)2 tbsp
- Vegetable oil3 tbsp
- Water or fish stock1.5 liters
- Saltto taste
- Black pepperto taste
- Fresh herbs (cilantro, mint, dill)for garnish
- Lime wedgesfor serving
- Bean sproutsfor serving
Các bước
- 1
Cut fish into bite-sized pieces. Marinate with turmeric powder, salt, and pepper.
- 2
Heat oil in a pot. Sauté minced shallots and garlic until fragrant. Add bruised lemongrass stalks and cook for another minute.
- 3
Add chopped tomatoes and pineapple to the pot. Cook until softened.
- 4
Add water or fish stock, fish sauce, and chili paste. Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
- 5
While the broth simmers, pan-fry the marinated fish pieces in a separate pan until golden brown and cooked through. Remove from heat.
- 6
Strain the broth to remove solids if desired, or leave them in for a more rustic soup. Adjust seasoning with salt and pepper.
- 7
Boil rice vermicelli noodles according to package instructions. Drain and rinse.
- 8
To serve, place a portion of noodles in a bowl. Ladle the hot broth over the noodles. Top with fried fish pieces. Garnish with fresh herbs and serve immediately with lime wedges and bean sprouts.
