Bún Cá Lã Vọng (Hanoi Style)
85% chuẩn vị · Vietnamese
A variation of spicy fish noodle soup, this Hanoi-style version (Bún Chả Cá Lã Vọng) often features grilled fish cakes and a clearer, lighter broth, though it shares the spicy element.
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
- Firm white fish fillets (e.g., catfish, tilapia)400g
- Ground fish paste (for cakes)100g
- Rice vermicelli noodles (bún)500g
- Dill1 large bunch, chopped
- Scallions4, white and green parts separated, chopped
- Shallots3, minced
- Garlic3 cloves, minced
- Lemongrass2 stalks, bruised
- Fish sauce4 tbsp
- Turmeric powder1/2 tsp
- Vegetable oil4 tbsp
- Water or fish stock1.5 liters
- Saltto taste
- Black pepperto taste
- Chili, slicedfor garnish
Các bước
- 1
Prepare fish cakes: Mix ground fish paste with a little fish sauce, salt, pepper, and chopped scallion whites. Form into small patties and pan-fry or grill until golden brown. Set aside.
- 2
Cut fish fillets into bite-sized pieces. Marinate with turmeric, salt, and pepper.
- 3
Heat oil in a large pot. Sauté minced shallots and garlic until fragrant. Add bruised lemongrass.
- 4
Add water or fish stock, fish sauce. Bring to a boil. Add the marinated fish fillets and cook for about 5 minutes until just cooked.
- 5
Remove the fish fillets from the broth. In the same broth, add the prepared fish cakes.
- 6
Adjust broth seasoning. Add most of the chopped dill and scallion greens to the broth.
- 7
Boil rice vermicelli noodles. Drain.
- 8
Serve noodles in bowls. Ladle the hot broth with fish cakes over the noodles. Arrange the cooked fish fillets on top. Garnish with remaining dill, scallion greens, and sliced chili.
