Bánh Canh Nam Phổ with Seafood Medley
65% chuẩn vị · Vietnamese
A creative twist on Bánh Canh Nam Phổ, replacing the traditional crab cake with a medley of fresh seafood like squid and fish balls, offering a lighter, oceanic flavor profile while maintaining the signature chewy noodles and savory broth.
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
- Pork ribs300g
- Squid, cleaned and sliced150g
- Fish balls150g
- Tapioca starch200g
- Rice flour40g
- Shallots1 bulb
- Garlic2 cloves
- Fish sauce3 tbsp
- Rock sugar1 tsp
- Cilantro1/2 bunch
- Chili, sliced (optional)1
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the broth: Simmer pork ribs in water for about 1 hour. Skim impurities. Add bruised shallots and garlic. Season with fish sauce, rock sugar, salt, and pepper. Strain the broth.
- 2
Prepare the noodles: Mix tapioca starch and rice flour with water to form a dough. Knead until smooth. Roll out thinly and cut into thick strands. Blanch the noodles in boiling water until they float and are cooked through. Rinse with cold water.
- 3
Cook the seafood: Add fish balls to the simmering broth. Cook for a few minutes until they float. Add the sliced squid and cook for just 1-2 minutes until opaque. Do not overcook.
- 4
Assemble the soup: Reheat the broth. Add the blanched noodles to serving bowls. Ladle the hot broth over the noodles. Top with pork ribs, fish balls, and squid. Garnish with fresh cilantro and sliced chili if desired.
