Bún Lòng Xào Nghệ Miền Trung (Central Vietnamese Style Turmeric Intestines Noodles)
85% chuẩn vị · Vietnamese
A regional variation of Bún Lòng Xào Nghệ from Central Vietnam, this version incorporates a slightly spicier profile with the addition of chili and sometimes a touch of annatto oil for a deeper color. It often includes a wider array of aromatics.
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Nguyên liệu
- Pork intestines500g
- Rice vermicelli noodles400g
- Turmeric powder1.5 tsp
- Annatto seeds (for oil, optional)1 tbsp
- Lemongrass, finely chopped2 stalks
- Garlic, minced5 cloves
- Shallots, thinly sliced1/2 cup
- Bird's eye chilies, minced (adjust to taste)1-2
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Fresh mint leaves1/4 cup
- Fresh basil leaves1/4 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Clean and boil pork intestines until tender (about 30-40 minutes). Drain and cut into bite-sized pieces.
- 2
Prepare rice vermicelli noodles according to package instructions. Drain and set aside.
- 3
If using annatto seeds, heat 1 tbsp of vegetable oil and toast the seeds until the oil turns orange. Strain and discard seeds. Use this infused oil for stir-frying.
- 4
In a bowl, marinate the cooked intestines with turmeric powder, minced garlic, chopped lemongrass, minced chilies, fish sauce, sugar, salt, and pepper. Let it sit for 15 minutes.
- 5
Heat the remaining vegetable oil (or annatto oil) in a wok over medium-high heat. Add sliced shallots and stir-fry until fragrant.
- 6
Add the marinated intestines and stir-fry until heated through and slightly caramelized, about 5-7 minutes.
- 7
Add a splash of water if needed to create a light sauce.
- 8
Serve the stir-fried intestines over the rice vermicelli noodles in a bowl. Garnish generously with fresh mint and basil leaves.
