Bún Cá Nha Trang (Classic)

Nguyên liệu

• Snakehead fish or other firm white fish500g
• Rice vermicelli noodles (bún)400g
• Lemongrass stalks3 stalks
• Turmeric powder1 tsp
• Annatto seeds (for color)1 tbsp
• Shallots2
• Garlic4 cloves
• Fish sauce3 tbsp
• Saltto taste
• Black pepperto taste
• Water1.5 liters
• Vegetable oil2 tbsp
• Fresh herbs (cilantro, mint, Thai basil)1 bunch
• Lime wedges4
• Chili peppers (sliced)1-2
• Bean sprouts1 cup

Các bước

1. 1

   Prepare the fish: Cut the fish into bite-sized pieces. Marinate with 1 tbsp fish sauce, salt, and pepper.

2. 2

   Prepare the aromatics: Bruise and cut lemongrass into 2-inch pieces. Finely mince shallots and garlic.

3. 3

   Infuse the oil: Heat vegetable oil in a small pan. Add annatto seeds and toast until the oil turns red. Strain and discard seeds. Set aside.

4. 4

   Sauté aromatics: In a large pot, sauté minced shallots and garlic until fragrant. Add bruised lemongrass and turmeric powder, stir for 1 minute.

5. 5

   Make the broth: Add water to the pot. Bring to a boil, then reduce heat and simmer for at least 30 minutes to allow flavors to meld. Season with fish sauce, salt, and pepper to taste.

6. 6

   Pan-fry the fish: While the broth simmers, heat a little oil in a separate pan. Pan-fry the marinated fish pieces until golden brown and cooked through. Be careful not to overcook.

7. 7

   Prepare noodles: Cook rice vermicelli noodles according to package instructions. Drain and rinse.

8. 8

   Assemble the bowls: Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles. Top with the pan-fried fish pieces.

9. 9

   Garnish and serve: Garnish generously with fresh herbs, sliced chili, and serve immediately with lime wedges and bean sprouts on the side.