Bún Rạm Quy Nhơn (Quy Nhơn Rice Noodle with Crab)
Món truyền thống · Vietnamese
A classic and authentic Quy Nhơn-style rice noodle dish featuring a rich, savory broth made from fresh river crabs, served with vermicelli noodles and a variety of fresh herbs and vegetables.
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Nguyên liệu
- Fresh river crabs1 kg
- Rice vermicelli noodles (bún)500g
- Pork belly200g
- Shrimp paste (mắm ruốc)2 tbsp
- Annatto seeds1 tbsp
- Shallots3 cloves
- Garlic3 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Water2 liters
- Banana blossom1/2
- Bean sprouts100g
- Fresh herbs (mint, cilantro, perilla)1 bunch
- Lime1
- Chili1
Các bước
- 1
Clean and prepare the crabs. Separate the shells and bodies. Mince the crab meat from the bodies.
- 2
Boil the pork belly until tender, then slice thinly.
- 3
Sauté minced shallots and garlic in a pot. Add annatto seeds to infuse oil with color, then remove seeds.
- 4
Add the crab shells and bodies to the pot and sauté until fragrant. Add shrimp paste and stir well.
- 5
Pour in water and bring to a boil. Skim off any foam. Add fish sauce, sugar, and salt to taste. Simmer for at least 30 minutes to extract flavor.
- 6
Strain the broth to remove solids, keeping the flavorful liquid.
- 7
Cook the rice vermicelli noodles according to package instructions. Drain and rinse.
- 8
Prepare the accompaniments: thinly slice banana blossom, wash bean sprouts and herbs, slice chili.
- 9
To serve, place a portion of noodles in a bowl. Ladle the hot crab broth over the noodles. Top with minced crab meat, sliced pork belly, and fresh herbs. Serve with lime wedges and chili.
