Bún Chả Cá Biển (Coastal Style Fish Cake Noodles)
80% chuẩn vị · Vietnamese
A regional variation of Bún Chả Cá Đà Nẵng, this version emphasizes fresh seafood and a slightly richer broth, incorporating elements often found in coastal Vietnamese cuisine.
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
- Firm white fish fillets (e.g., cod, sea bass)400g
- Medium shrimp, peeled and deveined150g
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fish sauce3 tbsp
- Sugar1 tsp
- Turmeric powder1/2 tsp
- Vegetable oil2 tbsp
- Fish or seafood broth1.5 liters
- Tomatoes, quartered2 medium
- Dill, chopped1/4 cup
- Rice vermicelli noodles (bún)400g
- Fresh herbs (scallions, cilantro, perilla)1 bunch
- Lime wedges4
- Chili, sliced1
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the fish cakes: Cut fish into chunks. In a food processor, combine fish, minced shallots, garlic, fish sauce, sugar, and turmeric powder. Process until a smooth paste forms. Season with salt and pepper. Form into small patties or balls.
- 2
Cook the fish cakes and shrimp: Heat vegetable oil in a non-stick pan. Fry the fish cakes until golden brown. Remove and set aside. In the same pan, quickly sauté the shrimp until pink. Set aside.
- 3
Prepare the broth: In a large pot, bring the seafood broth to a simmer. Add quartered tomatoes and simmer for 15 minutes. Skim impurities. Season with fish sauce, salt, and pepper.
- 4
Cook the noodles: Blanch rice vermicelli noodles. Divide among four serving bowls.
- 5
Assemble the soup: Ladle the hot broth over the noodles. Add fish cakes and sautéed shrimp to each bowl.
- 6
Garnish with chopped dill, scallions, cilantro, and perilla leaves. Serve with lime wedges and chili.
