Bún Chả Cá Quy Nhơn (Quick Version)
70% chuẩn vị · Vietnamese
A simplified take on the classic Quy Nhơn fish cake noodle soup, this version uses pre-made fish cakes and a quicker broth preparation to save time, while still capturing the essential flavors.
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Nguyên liệu
- Pre-made fish cakes (Vietnamese style)400g
- Fish sauce2 tbsp
- Chicken or vegetable broth (low sodium)1.5 liters
- Pineapple juice (unsweetened)1/4 cup
- Tomatoes, quartered1
- Scallions, chopped1/4 cup
- Cilantro, chopped1/4 cup
- Rice vermicelli noodles (bún)400g
- Lime wedges4
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Waterto adjust consistency
Các bước
- 1
Prepare the noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 2
Prepare the fish cakes: Slice pre-made fish cakes into bite-sized pieces. Pan-fry in a little oil until lightly golden.
- 3
Make the quick broth: In a pot, combine chicken or vegetable broth, pineapple juice, quartered tomato, and fish sauce. Bring to a simmer and cook for 15 minutes. Season with salt and pepper to taste. Remove tomato before serving.
- 4
Assemble the bowls: Divide cooked noodles among serving bowls. Top with fried fish cake pieces. Ladle the hot broth over the noodles and fish cakes. Garnish with chopped scallions and cilantro. Serve immediately with lime wedges.
