Bún Nước Kèn Hà Tiên (Classic)
Món truyền thống · Vietnamese
A classic and authentic Bún Nước Kèn Hà Tiên, featuring a rich, savory broth made from ground fish and pork, infused with aromatic spices and served with rice vermicelli noodles and fresh herbs. This version emphasizes traditional preparation for the most genuine flavor.
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
- Rice vermicelli noodles (bún)500g
- Ground pork200g
- White fish fillets (e.g., tilapia, basa)200g
- Shrimp paste (mắm ruốc)2 tbsp
- Lemongrass3 stalks
- Shallots2
- Garlic4 cloves
- Turmeric powder1 tsp
- Chili powder1 tsp
- Fish sauce2 tbsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
- Chicken or pork broth1.5 liters
- Fresh herbs (cilantro, mint, basil)1 bunch
- Bean sprouts100g
- Lime wedges4
- Fresh chilies2
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the broth base: Finely mince lemongrass (white part only), shallots, and garlic. Sauté in vegetable oil until fragrant.
- 2
Add ground pork and cook until browned. Then add ground fish and cook for another 5 minutes, breaking it up.
- 3
Stir in shrimp paste, turmeric powder, and chili powder. Cook for 2 minutes until aromatic.
- 4
Pour in chicken or pork broth. Bring to a boil, then reduce heat and simmer for at least 45 minutes to allow flavors to meld. Season with fish sauce, sugar, and salt to taste.
- 5
While the broth simmers, prepare the noodles by soaking or boiling according to package directions. Drain and rinse.
- 6
To serve, place a portion of noodles in each bowl. Ladle the hot broth over the noodles, ensuring some of the fish and pork mixture is included.
- 7
Garnish generously with fresh herbs, bean sprouts, lime wedges, and sliced chilies.
