Bún Sứa with Fermented Shrimp Paste Accent
80% chuẩn vị · Vietnamese
A flavorful variation of Bún Sứa that incorporates a small amount of fermented shrimp paste (mắm ruốc) into the broth for a deeper, more complex umami profile, reminiscent of Central Vietnamese flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Jellyfish (prepared, salted)300g
- Pork bones500g
- Dried shrimp20g
- Fermented shrimp paste (mắm ruốc)1 tbsp
- Rice vermicelli noodles (bún)500g
- Banana blossom1 medium
- Scallions5 stalks
- Fresh mint1 bunch
- Perilla leaves (tía tô)1/2 bunch
- Lime2
- Chili peppers2
- Fish sauce2 tbsp
- Saltto taste
- Water2 liters
Các bước
- 1
Prepare jellyfish as in the classic recipe: rinse, soak, and cut.
- 2
Make the broth: blanch pork bones, then simmer in 2 liters of water for at least 1 hour. Add soaked dried shrimp for the last 30 minutes.
- 3
In a small bowl, dissolve the fermented shrimp paste in a ladleful of hot broth. Strain this mixture back into the main pot to infuse the broth.
- 4
Prepare accompaniments: shred banana blossom, chop scallions, mint, and perilla leaves. Slice chili and lime.
- 5
Strain the main broth, discarding solids. Season with fish sauce, salt, and additional dissolved shrimp paste if desired. Keep hot.
- 6
Cook rice vermicelli noodles, drain, and divide into serving bowls.
- 7
Top noodles with jellyfish, banana blossom, scallions, mint, and perilla leaves.
- 8
Ladle the hot, infused broth over the ingredients. Serve with lime and chili.
