Bún Chả Cá Quy Nhơn (Quy Nhơn Fish Cake Noodle Soup)
Món truyền thống · Vietnamese
A classic and beloved dish from Quy Nhơn, this noodle soup features a clear, flavorful broth made from fish bones and seafood, served with springy, pan-fried fish cakes, fresh herbs, and rice vermicelli noodles.
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Nguyên liệu
- White fish fillets (e.g., mackerel, snapper)500g
- Shrimp, peeled and deveined200g
- Fish sauce3 tbsp
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Pineapple, cut into chunks1/4
- Tomatoes, quartered2
- Scallions, chopped1/2 cup
- Cilantro, chopped1/2 cup
- Rice vermicelli noodles (bún)500g
- Lime wedges4
- Chili peppers, sliced (optional)1-2
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Prepare the fish cakes: Mince half of the fish fillets and shrimp. Mix with minced shallots, garlic, turmeric, fish sauce, salt, and pepper. Form into small patties or balls. Pan-fry in a little oil until golden brown and cooked through. Set aside.
- 2
Prepare the broth: Sauté remaining minced shallots and garlic in oil. Add pineapple chunks and tomatoes, cook until softened. Add water, fish sauce, and bring to a boil. Simmer for at least 30 minutes to develop flavor. Strain the broth to remove solids.
- 3
Infuse broth with color: Gently heat annatto seeds in a small amount of oil until they release their color. Strain the colored oil and add it to the broth.
- 4
Cook the noodles: Prepare rice vermicelli noodles according to package instructions. Drain and rinse.
- 5
Assemble the bowls: Place a portion of noodles in each serving bowl. Ladle the hot broth over the noodles. Add several fish cakes to each bowl. Garnish generously with chopped scallions, cilantro, and serve with lime wedges and sliced chili peppers on the side.
