Bún Tôm Hải Phòng (Classic Hai Phong Style Shrimp Noodle Soup)
Món truyền thống · Vietnamese
A classic and iconic noodle soup from Hai Phong, characterized by its rich, savory broth made from fermented shrimp paste and fresh shrimp, served with vermicelli noodles and a variety of fresh herbs and vegetables.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fresh shrimp500g
- Rice vermicelli noodles (bún)800g
- Fermented shrimp paste (mắm tôm)3 tbsp
- Pork belly200g
- Tomatoes2 medium
- Shallots2
- Garlic3 cloves
- Vegetable oil2 tbsp
- Water2 liters
- Saltto taste
- Black pepperto taste
- Fresh herbs (cilantro, mint, perilla)1 bunch each
- Lime wedges4
- Chili peppers (sliced)to taste
- Bean sprouts200g
Các bước
- 1
Prepare the broth base: Sauté minced shallots and garlic in vegetable oil until fragrant. Add chopped tomatoes and cook until softened. Stir in fermented shrimp paste and cook for 2-3 minutes.
- 2
Add water and pork belly to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Skim off any scum. Remove pork belly, slice thinly, and set aside.
- 3
Season the broth with salt and black pepper to taste. Ensure the shrimp paste flavor is balanced.
- 4
Prepare the shrimp: Peel and devein half the shrimp. Marinate the whole shrimp and the peeled shrimp with a pinch of salt and pepper.
- 5
Cook the vermicelli noodles according to package directions. Drain and rinse.
- 6
Blanch the whole shrimp in the simmering broth for 1-2 minutes until pink and cooked. Remove and set aside. Blanch the peeled shrimp separately until just cooked.
- 7
To serve, place a portion of vermicelli noodles in each bowl. Ladle the hot broth over the noodles. Top with cooked shrimp, sliced pork belly, and fresh herbs. Serve with lime wedges, sliced chilies, and bean sprouts on the side.
