Bún Cá Cay Hải Phòng (Quick Version)
75% chuẩn vị · Vietnamese
A simplified, quicker take on the classic Hai Phong spicy fish noodle soup, using pre-made fish cakes and a less complex broth.
Đánh giá công thức này
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Nguyên liệu
- Firm white fish fillets300g
- Pre-made fish cakes200g, sliced
- Rice vermicelli noodles (bún)400g
- Shallots2, minced
- Garlic2 cloves, minced
- Lemongrass1 stalk, bruised
- Fish sauce2 tbsp
- Chili sauce or paste1 tbsp
- Vegetable oil2 tbsp
- Water or fish stock1.2 liters
- Saltto taste
- Black pepperto taste
- Scallionsfor garnish
- Cilantrofor garnish
Các bước
- 1
Cut fish fillets into bite-sized pieces. Season with salt and pepper.
- 2
Heat oil in a pot. Sauté minced shallots and garlic until fragrant. Add bruised lemongrass.
- 3
Add water or fish stock, fish sauce, and chili sauce. Bring to a boil.
- 4
Add the fish pieces and sliced fish cakes to the boiling broth. Cook for about 5-7 minutes until fish is cooked through.
- 5
Adjust seasoning with salt and pepper.
- 6
Boil rice vermicelli noodles according to package instructions. Drain.
- 7
Serve noodles in bowls, ladle the hot broth with fish and fish cakes over them. Garnish with chopped scallions and cilantro.
