Bún Tôm Chả Cá (Hai Phong Style with Fish Cakes)

Nguyên liệu

• Fresh shrimp400g
• Rice vermicelli noodles (bún)800g
• Fermented shrimp paste (mắm tôm)3 tbsp
• Pork belly200g
• White fish fillet (e.g., tilapia, cod)300g
• Fish sauce1 tbsp
• Dill (chopped)2 tbsp
• Shallots3
• Garlic3 cloves
• Vegetable oil3 tbsp
• Water2 liters
• Saltto taste
• Black pepperto taste
• Fresh herbs (cilantro, mint)1/2 bunch each
• Lime wedges4
• Chili peppers (sliced)to taste

Các bước

1. 1

   Prepare the broth base: Sauté minced shallots and garlic in 1 tbsp vegetable oil until fragrant. Add chopped tomatoes (optional, for color) and cook until softened. Stir in fermented shrimp paste and cook for 2-3 minutes.

2. 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. 3

   Prepare fish cakes: Finely mince or process the white fish fillet with salt, pepper, fish sauce, and chopped dill. Form into small patties or quenelles.

4. 4

   Heat 2 tbsp vegetable oil in a separate pan and pan-fry the fish cakes until golden brown and cooked through. Set aside.

5. 5

   Season the broth with salt and black pepper to taste.

6. 6

   Prepare the shrimp: Peel and devein half the shrimp. Marinate the whole shrimp and the peeled shrimp with a pinch of salt and pepper.

7. 7

   Cook the vermicelli noodles according to package directions. Drain and rinse.

8. 8

   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.

9. 9

   To serve, place noodles in bowls. Ladle broth over. Top with cooked shrimp, sliced pork belly, and fish cakes. Garnish with fresh herbs. Serve with lime and chili.