Bún Kèn with Grilled Fish Twist
60% chuẩn vị · Vietnamese Fusion
A creative twist on Bún Kèn Phú Quốc, incorporating smoky grilled fish for an added layer of flavor and texture to the traditional turmeric-coconut broth. This variation offers a more intense, grilled aroma.
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., sea bass, cod)500g
- Coconut milk400ml
- Turmeric powder2 tsp
- Lemongrass2 stalks
- Shallots2
- Garlic3 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water400ml
- Rice vermicelli noodles (bún)400g
- Fresh dill1/2 bunch
- Fresh cilantro1/2 bunch
- Red onion1/2
- Lime1
Các bước
- 1
Prepare and grill fish: Season fish fillets with salt, pepper, and a little fish sauce. Grill until cooked through and slightly charred. Flake the fish into large pieces.
- 2
Prepare broth aromatics: Finely chop lemongrass (white part only), shallots, and garlic.
- 3
Sauté aromatics: Heat a little oil (optional) in a pot. Sauté lemongrass, shallots, and garlic 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. Let it simmer for 10-15 minutes to develop flavors.
- 6
Prepare noodles and garnishes: Cook rice vermicelli noodles according to package directions. Drain and rinse. Thinly slice red onion. Chop fresh dill and cilantro. Cut lime into wedges.
- 7
Assemble the dish: Place noodles in bowls. Top with the flaked grilled fish. Ladle the hot turmeric-coconut broth over the noodles and fish. Garnish generously with fresh dill, cilantro, and sliced red onion. Serve with lime wedges.
