Bún Nghệ Huế Tôm Thịt (Hue Noodle Soup with Shrimp and Pork)
85% chuẩn vị · Vietnamese
A flavorful variation of Bún Nghệ Huế that incorporates succulent shrimp alongside pork, offering a slightly different texture and sweetness to the classic spicy broth. This version is a bit quicker to prepare by focusing on these key proteins.
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
- Pork shoulder400g
- Large shrimp200g
- Pork hock (optional, for broth depth)300g
- Lemongrass stalks4
- Annatto seeds1.5 tbsp
- Shrimp paste (mắm ruốc)2.5 tbsp
- Chili peppers2-3
- Garlic0.5 head
- Shallots1
- Rice vermicelli noodles (bún)800g
- Saltto taste
- Water3 liters
- Scallions0.5 bunch
- Cilantro0.5 bunch
- Lime1
- Bean sprouts150g
- Thai basil0.5 bunch
Các bước
- 1
Prepare the broth: Simmer pork hock (if using) in water for 1.5 hours. Remove hock. Add pork shoulder and simmer for another 45 minutes until tender. Remove meats, let cool, and slice pork shoulder thinly. Peel and devein shrimp.
- 2
Prepare aromatics: Bruise and chop lemongrass. Mince garlic and shallots. Finely chop chili peppers.
- 3
Infuse broth: Sauté garlic and shallots. Add annatto seeds and cook until oil is red. Strain oil into broth. Add lemongrass, shrimp paste, and chili. Season with salt.
- 4
Cook noodles: Prepare rice vermicelli noodles as per package instructions. Rinse and drain.
- 5
Cook proteins: Briefly poach shrimp in the simmering broth until pink. Remove shrimp. Add sliced pork shoulder to the broth to warm through.
- 6
Assemble: Place noodles in bowls, top with pork slices and shrimp. Ladle hot broth over. Garnish with scallions and cilantro. Serve with lime, bean sprouts, and basil.
