Bún Đỏ Buôn Ma Thuột (Classic)
Món truyền thống · Vietnamese
A classic and vibrant noodle soup from Buôn Ma Thuột, characterized by its rich, savory broth infused with annatto seeds for a distinctive red hue, tender pork, and fresh herbs.
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
- Pork shoulder500g
- Pork bones500g
- Annatto seeds (Achiote)2 tbsp
- Dried shrimp20g
- Shallots3 bulbs
- Garlic4 cloves
- Fish sauce3 tbsp
- Rock sugar1 tbsp
- Salt1 tsp
- Water3 liters
- Rice vermicelli noodles (Bún)400g
- Fresh cilantro1 bunch
- Scallions1 bunch
- Lime wedges4
Các bước
- 1
Prepare the broth: Simmer pork bones in water for at least 2 hours. Skim off impurities. Add pork shoulder and simmer until tender, about 1 hour. Remove pork, let cool, then slice thinly.
- 2
Infuse the broth with color: Toast annatto seeds lightly, then steep in a small amount of hot oil until the oil turns red. Strain out seeds.
- 3
Prepare aromatics: Mince shallots and garlic. Rehydrate dried shrimp.
- 4
Flavor the broth: Add minced shallots, garlic, rehydrated dried shrimp, fish sauce, rock sugar, and salt to the bone broth. Simmer for another 30 minutes.
- 5
Add annatto oil to the broth for color and flavor.
- 6
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 7
Assemble the bowls: Divide noodles among serving bowls. Ladle the hot red broth over the noodles. Top with sliced pork.
- 8
Garnish with chopped cilantro and scallions. Serve with lime wedges on the side.
