Bún Chả Cá Đà Nẵng (Quick Pan-Fried Fish Cake Noodles)
75% chuẩn vị · Vietnamese
A simplified version of the classic Da Nang fish cake noodle soup, focusing on pre-made or quickly pan-fried fish cakes for a faster preparation time.
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
- Pre-made fish cakes (Vietnamese style)400g
- Chicken or vegetable broth1.5 liters
- Fish sauce2 tbsp
- Garlic, minced1 tsp
- Tomatoes, quartered1 medium
- Rice vermicelli noodles (bún)400g
- Scallions, chopped1/4 cup
- Cilantro, chopped1/4 cup
- Lime wedges4
- Chili, sliced (optional)1
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the fish cakes: If using pre-made fish cakes, pan-fry them in 1 tbsp of vegetable oil until golden brown and heated through. If they are large, cut them into bite-sized pieces. Set aside.
- 2
Prepare the broth: In a pot, heat the broth. Add minced garlic, fish sauce, and quartered tomatoes. Simmer for 10 minutes. Season with salt and pepper to taste.
- 3
Cook the noodles: Blanch the rice vermicelli noodles according to package instructions. Drain and divide among four serving bowls.
- 4
Assemble the bowls: Ladle the hot broth over the noodles. Arrange the pan-fried fish cakes in each bowl.
- 5
Garnish with chopped scallions and cilantro. Serve immediately with lime wedges and sliced chili on the side.
