Bún Đỏ with Seafood Twist
60% chuẩn vị · Vietnamese Fusion
A creative variation of Bún Đỏ, this recipe replaces traditional pork with succulent shrimp and squid, offering a lighter, seafood-forward take on the classic red noodle soup.
Đánh giá công thức này
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Nguyên liệu
- Pork bones300g
- Annatto seeds (Achiote)1 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Fish sauce2 tbsp
- Rock sugar0.5 tbsp
- Salt1 tsp
- Water2 liters
- Rice vermicelli noodles (Bún)400g
- Shrimp200g
- Squid150g
- Fresh cilantro1/2 bunch
- Scallions1/2 bunch
- Lime wedges4
Các bước
- 1
Prepare the broth base: Simmer pork bones in water for 1.5 hours. Strain the broth.
- 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.
- 4
Flavor the broth: Add minced shallots, garlic, fish sauce, rock sugar, and salt to the strained broth. Simmer for 20 minutes. Add annatto oil.
- 5
Prepare seafood: Peel and devein shrimp. Clean and slice squid into rings. Briefly blanch shrimp and squid in boiling water until just cooked.
- 6
Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 7
Assemble the bowls: Divide noodles among serving bowls. Top with cooked shrimp and squid rings.
- 8
Ladle the hot red broth over the noodles and seafood. Garnish with chopped cilantro and scallions. Serve with lime wedges.
