Mì Quảng Cá Lóc (Classic Snakehead Fish Noodles)
Món truyền thống · Vietnamese
A quintessential Quang Nam noodle dish featuring tender snakehead fish, turmeric-infused broth, and a vibrant array of fresh herbs and crunchy accompaniments. This is the authentic, traditional preparation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Snakehead fish fillet400g
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Shallots2
- Garlic3 cloves
- Shrimp200g
- Quail eggs8
- Mì Quảng noodles (wide rice noodles)500g
- Chicken or pork bone broth1.5 liters
- Fish sauce3 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Peanuts, roasted and crushed50g
- Fresh herbs (mint, cilantro, basil)1 bunch
- Bean sprouts100g
- Lettuce, shredded100g
- Crispy rice crackers (bánh đa)4
Các bước
- 1
Marinate snakehead fish pieces with 1 tbsp fish sauce, 1/2 tsp salt, and a pinch of black pepper. Set aside.
- 2
Peel and devein shrimp. Set aside.
- 3
Boil quail eggs, peel, and set aside.
- 4
Finely chop shallots and garlic. Sauté in a pot with a little oil until fragrant.
- 5
Add annatto seeds to the pot and stir for 1 minute to release color. Remove seeds.
- 6
Add marinated fish to the pot and sear lightly for 2-3 minutes.
- 7
Pour in chicken or pork bone broth. Bring to a simmer. Add turmeric powder, 2 tbsp fish sauce, and sugar. Simmer for 15-20 minutes, allowing flavors to meld.
- 8
Add shrimp and quail eggs to the broth during the last 5 minutes of simmering.
- 9
Prepare Mì Quảng noodles according to package instructions (usually a quick blanch).
- 10
To serve, place a portion of noodles in a shallow bowl. Ladle the hot broth with fish, shrimp, and eggs over the noodles. Garnish generously with crushed peanuts, fresh herbs, bean sprouts, and shredded lettuce.
- 11
Serve immediately with crispy rice crackers on the side.
