Bún Cá Chả Cá (Fish Cake Variation)

Nguyên liệu

• Firm white fish fillets (e.g., tilapia, cod)300g
• Ground pork or shrimp (for fish cakes)150g
• Rice vermicelli noodles (bún)400g
• Lemongrass stalks3 stalks
• Turmeric powder1 tsp
• Annatto seeds (for color)1 tbsp
• Shallots3
• Garlic5 cloves
• Fish sauce4 tbsp
• Saltto taste
• Black pepperto taste
• Water1.5 liters
• Vegetable oil3 tbsp
• Fresh herbs (cilantro, mint, Thai basil)1 bunch
• Lime wedges4
• Chili peppers (sliced)1-2
• Bean sprouts1 cup

Các bước

1. 1

   Make the fish cakes: Mince 150g of fish fillets very finely. Combine with ground pork/shrimp, 1 minced garlic clove, 1 tbsp fish sauce, salt, pepper, and 1 tsp turmeric. Mix well until sticky. Form into small patties or balls.

2. 2

   Prepare the broth fish: Cut the remaining 300g fish fillets into bite-sized pieces. Marinate with 1 tbsp fish sauce, salt, and pepper.

3. 3

   Prepare aromatics: Bruise and cut lemongrass. Finely mince remaining shallots and garlic.

4. 4

   Infuse oil: Heat 1 tbsp vegetable oil with annatto seeds until red. Strain and set aside.

5. 5

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

6. 6

   Make the broth: Add water to the pot. Bring to a boil, then simmer for 30 minutes. Season with fish sauce, salt, and pepper.

7. 7

   Cook fish cakes and fish: In a separate pan, heat 2 tbsp oil. Fry the fish cakes until golden brown on all sides. Remove and set aside. In the same pan, fry the marinated fish pieces until cooked through and lightly browned.

8. 8

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

9. 9

   Assemble bowls: Divide noodles among bowls. Ladle hot broth over noodles. Top with fried fish pieces and fish cakes.

10. 10

    Garnish and serve: Garnish with fresh herbs, chili, and serve with lime wedges and bean sprouts.