Bún Suông Trà Vinh with Crab Paste
80% chuẩn vị · Vietnamese
A flavorful variation of Bún Suông Trà Vinh, incorporating the sweet, briny taste of crab paste into the broth for an added layer of oceanic depth. This twist enhances the traditional shrimp and pork base.
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
- Pork ribs400g
- Shrimp250g
- Crab paste (from fresh crab meat)150g
- Pork bones400g
- Rice vermicelli noodles (Bún)800g
- Shallots3 bulbs
- Garlic4 cloves
- Lemongrass2 stalks
- Annatto seeds1 tbsp
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water3 liters
- Fresh herbs (dill, scallions, cilantro)1 bunch
- Lime wedges4
- Chili peppers2
Các bước
- 1
Prepare the broth base: Boil pork ribs and pork bones for 10 minutes, discard water, rinse. Place bones and ribs in a pot with 3 liters of water and bruised lemongrass. Simmer for 1.5 hours, skimming impurities.
- 2
Prepare aromatics and crab paste: Finely chop shallots and garlic. If using fresh crab, extract meat and finely mince. If using pre-made crab paste, ensure it's ready.
- 3
Make annatto oil: Heat 2 tbsp oil with annatto seeds until red. Strain.
- 4
Sauté aromatics and crab: Heat 1 tbsp annatto oil. Sauté shallots and garlic until fragrant. Add crab paste and stir-fry for 3-4 minutes until fragrant. Season with 1 tbsp fish sauce and a pinch of sugar.
- 5
Combine broth and crab mixture: Add the sautéed crab mixture to the simmering pork broth. Add the whole shrimp (peeled and deveined). Season the broth with remaining fish sauce, salt, and pepper to taste. Simmer for 20 minutes.
- 6
Prepare noodles: Blanch rice vermicelli noodles until tender. Drain.
- 7
Assemble: Divide noodles into bowls. Ladle the hot broth with pork, shrimp, and crab over the noodles. Garnish with fresh herbs.
- 8
Serve: Serve immediately with lime wedges and chili peppers.
