Bún Chả Cá Biển (Ocean Fish Cake Noodle Soup)
80% chuẩn vị · Vietnamese
A variation of Bún Chả Cá Quy Nhơn that emphasizes a richer seafood flavor by incorporating a variety of ocean fish and potentially adding a touch of seafood stock for depth. The fish cakes might also include a mix of fish and squid for varied texture.
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
- Assorted ocean fish fillets (e.g., sea bass, cod)400g
- Squid, cleaned100g
- Shrimp, peeled and deveined100g
- Fish sauce4 tbsp
- Shallots, minced3 tbsp
- Garlic, minced1.5 tbsp
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Seafood stock (optional)500ml
- Tomatoes, quartered2
- Scallions, chopped1/2 cup
- Fresh dill, chopped1/4 cup
- Rice vermicelli noodles (bún)500g
- Lime wedges4
- Chili peppers, sliced (optional)1-2
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water1.5 liters
Các bước
- 1
Prepare the fish cakes: Mince half of the ocean fish fillets, squid, and shrimp. Mix with minced shallots, garlic, turmeric, fish sauce, salt, and pepper. Form into small patties or balls. Pan-fry in oil until golden brown and cooked through. Set aside.
- 2
Prepare the broth: Sauté remaining minced shallots and garlic in oil. Add tomatoes and cook until softened. Add water, seafood stock (if using), fish sauce, and bring to a boil. Simmer for 40 minutes. Strain the broth.
- 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 noodles in serving bowls. Ladle the hot broth over. Add fish cakes. Garnish with chopped scallions, dill, and serve with lime wedges and chili.
