Bún Rạm Chả Cá (Crab Noodle Soup with Fish Cake)
80% chuẩn vị · Vietnamese
A regional variation of Bún Rạm Quy Nhơn, incorporating savory fish cakes alongside the crab, adding another layer of texture and flavor to the classic dish.
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Nguyên liệu
- Fresh river crabs1 kg
- White fish fillets (e.g., tilapia, basa)300g
- Rice vermicelli noodles (bún)500g
- Shrimp paste (mắm ruốc)2 tbsp
- Annatto seeds1 tbsp
- Shallots4 cloves
- Garlic4 cloves
- Fish sauce3 tbsp
- Sugar1 tsp
- Saltto taste
- Water2 liters
- Banana blossom1/2
- Bean sprouts100g
- Fresh herbs (mint, cilantro, scallions)1 bunch
- Lime1
- Chili1
Các bước
- 1
Prepare crabs as in the traditional recipe. Mince crab meat.
- 2
For the fish cake: mince fish fillets with 1 clove garlic, 1 shallot, 1 tsp fish sauce, and a pinch of salt. Form into small patties or balls.
- 3
Pan-fry or steam the fish cakes until cooked through.
- 4
Prepare the crab broth as described in the traditional Bún Rạm Quy Nhơn recipe (steps 3-6).
- 5
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 6
Prepare accompaniments: thinly slice banana blossom, wash bean sprouts and herbs, slice chili.
- 7
To serve, place noodles in a bowl. Ladle the hot crab broth over the noodles. Add minced crab meat and fish cakes. Garnish with fresh herbs and chili. Serve with lime wedges.
