Bún Kèn Phú Quốc (Traditional)
Món truyền thống · Vietnamese
A classic and authentic Bún Kèn Phú Quốc, featuring a rich, savory fish-based broth infused with turmeric and coconut milk, served over rice vermicelli noodles with a variety of fresh herbs and vegetables. This dish is a specialty of Phú Quốc island.
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
- White fish fillets (e.g., mackerel, snapper)500g
- Coconut milk400ml
- Turmeric powder2 tsp
- Lemongrass3 stalks
- Shallots3
- Garlic4 cloves
- Chili peppers2
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water500ml
- Rice vermicelli noodles (bún)400g
- Banana blossom1/2
- Cucumber1
- Fresh herbs (mint, basil, perilla)1 bunch
- Bean sprouts100g
Các bước
- 1
Prepare the fish: Steam or boil the fish fillets until cooked. Flake the flesh and set aside. Reserve some bones for broth if desired.
- 2
Prepare the aromatics: Finely chop lemongrass (white part only), shallots, garlic, and chili peppers.
- 3
Sauté aromatics: Heat a little oil (optional, or use a bit of coconut milk) in a pot. Sauté lemongrass, shallots, garlic, and chili until fragrant.
- 4
Add turmeric: Stir in the turmeric powder and cook for another minute.
- 5
Make the broth: Add water, coconut milk, fish sauce, sugar, salt, and pepper. Bring to a simmer. Add the flaked fish and cook for 5-10 minutes to meld flavors.
- 6
Prepare noodles and vegetables: Cook rice vermicelli noodles according to package directions. Drain and rinse. Thinly slice cucumber. Shred banana blossom. Wash and prepare fresh herbs and bean sprouts.
- 7
Assemble the dish: Place a portion of noodles in each serving bowl. Ladle the hot fish broth and fish mixture over the noodles. Serve immediately with a side of shredded banana blossom, cucumber, fresh herbs, and bean sprouts.
