Bún Lòng Xào Nghệ (Turmeric Stir-fried Pork Intestines with Rice Vermicelli)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender stir-fried pork intestines seasoned with turmeric, garlic, and lemongrass, served over delicate rice vermicelli noodles. This authentic version emphasizes fresh ingredients and traditional flavor profiles.
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 intestines500g
- Rice vermicelli noodles400g
- Turmeric powder2 tsp
- Lemongrass, finely chopped2 stalks
- Garlic, minced4 cloves
- Shallots, thinly sliced1/2 cup
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Fresh cilantro, chopped1/4 cup
- Chili peppers, sliced (optional)1-2
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Clean the pork intestines thoroughly. Boil them in water with a pinch of salt and pepper until tender (about 30-40 minutes). Drain and cut into bite-sized pieces.
- 2
Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.
- 3
In a bowl, marinate the cooked intestines with turmeric powder, fish sauce, sugar, minced garlic, chopped lemongrass, salt, and pepper. Let it sit for 15 minutes.
- 4
Heat vegetable oil in a wok or large skillet over medium-high heat. Add sliced shallots and stir-fry until fragrant.
- 5
Add the marinated intestines to the wok and stir-fry until heated through and slightly browned, about 5-7 minutes.
- 6
If the mixture seems dry, add a tablespoon or two of water.
- 7
To serve, place a portion of rice vermicelli noodles in a bowl. Top with the stir-fried intestines. Garnish with fresh cilantro and sliced chili peppers.
