Bún Bò Huế with Seafood Twist
50% chuẩn vị · Vietnamese Fusion
A creative take on Bún Bò Huế, replacing traditional meats with a medley of fresh seafood, offering a lighter yet still flavorful broth with characteristic lemongrass and chili notes.
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
- Shrimp200g
- Squid150g
- Mussels200g
- Fish stock2 liters
- Lemongrass stalks3
- Chili peppers3-5
- Garlic3 cloves
- Fermented shrimp paste (mắm ruốc)1 tbsp
- Annatto oil1 tbsp
- Rice vermicelli noodles (bún)400g
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cilantro1/2 bunch
- Thai basil1/4 cup
- Lime1
Các bước
- 1
Prepare the broth base: bruise lemongrass and cut into pieces. Mince garlic. Chop chili peppers.
- 2
In a pot, heat fish stock. Add lemongrass, minced garlic, and chopped chili peppers. Simmer for 20 minutes.
- 3
Add fermented shrimp paste and annatto oil to the broth. Stir well and simmer for another 10 minutes.
- 4
Season the broth with salt and black pepper to taste.
- 5
Clean and prepare seafood: peel and devein shrimp, slice squid, scrub mussels.
- 6
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 7
In the simmering broth, add shrimp, squid, and mussels. Cook until seafood is just cooked through (shrimp turn pink, squid is opaque, mussels open). Discard any unopened mussels.
- 8
To serve, place noodles in bowls. Ladle the seafood and broth over the noodles. Garnish with cilantro, Thai basil, and a lime wedge.
