Bún Suông Trà Vinh (Classic)

Nguyên liệu

• Pork ribs500g
• Shrimp300g
• Dried shrimp30g
• Pork bones500g
• Rice vermicelli noodles (Bún)800g
• Shallots3 bulbs
• Garlic5 cloves
• Lemongrass2 stalks
• Annatto seeds1 tbsp
• Fish sauce3 tbsp
• Sugar1 tbsp
• Saltto taste
• Black pepperto taste
• Water3 liters
• Fresh herbs (cilantro, scallions, mint)1 bunch
• Lime wedges4
• Chili peppers2

Các bước

1. 1

   Prepare the broth base: Boil pork ribs and pork bones for 10 minutes, then discard the water and rinse. Place the cleaned bones and ribs in a large pot with 3 liters of fresh water. Add bruised lemongrass stalks. Simmer for at least 1.5 hours to create a rich stock. Skim off any impurities.

2. 2

   Prepare the shrimp paste: Peel and devein 200g of shrimp. Mince them finely. Soak dried shrimp in warm water for 15 minutes, then drain and mince. Finely chop shallots and garlic.

3. 3

   Make the annatto oil: Heat 2 tbsp of cooking oil in a small pan. Add annatto seeds and cook until the oil turns red. Strain and discard the seeds.

4. 4

   Sauté aromatics: In a separate pan, heat 1 tbsp of annatto oil. Sauté minced shallots and garlic until fragrant. Add the minced fresh shrimp and dried shrimp, stir-frying until the shrimp are cooked and fragrant. Season with 1 tbsp fish sauce and a pinch of sugar.

5. 5

   Combine broth and shrimp mixture: Add the sautéed shrimp mixture to the simmering pork broth. Add the remaining 100g of whole shrimp (peeled and deveined) to the broth. Season the broth with 2 tbsp fish sauce, salt, and pepper to taste. Simmer for another 15-20 minutes.

6. 6

   Prepare noodles: Blanch the rice vermicelli noodles in boiling water until just tender. Drain well.

7. 7

   Assemble the bowls: Divide the blanched noodles among 4 serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets some shrimp and pork pieces. Garnish generously with fresh herbs.

8. 8

   Serve: Serve immediately with lime wedges and sliced chili peppers on the side.