Bún Nước Lèo Sóc Trăng (Classic)
Món truyền thống · Vietnamese
A classic and authentic Sóc Trăng-style noodle soup, characterized by its rich, savory broth infused with fermented shrimp paste (mắm), lemongrass, and fish sauce, served with rice vermicelli and a variety of toppings.
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 bones500g
- Fish bones300g
- Catfish or Snakehead fish400g
- Shrimp200g
- Pork belly200g
- Fermented shrimp paste (mắm ruốc)50g
- Lemongrass stalks3 stalks
- Shallots2
- Garlic3 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Rice vermicelli noodles (bún)500g
- Chili peppers2
- Lime1
- Bean sprouts100g
- Fresh herbs (mint, cilantro, basil)1 bunch
- Saltto taste
- Black pepperto taste
- Water2 liters
Các bước
- 1
Boil pork bones and fish bones for 10 minutes to remove impurities, then rinse. Simmer pork bones and fish bones in 2 liters of water for at least 1 hour to create the base broth. Skim off any scum.
- 2
Prepare the aromatics: bruise and chop lemongrass. Mince shallots and garlic. Sauté minced shallots and garlic until fragrant, then add chopped lemongrass and sauté for another minute.
- 3
In a separate pot, sauté the fermented shrimp paste with a little oil until fragrant. Add the sautéed aromatics and cook for 2-3 minutes.
- 4
Add the sautéed shrimp paste mixture to the simmering bone broth. Season with fish sauce, sugar, salt, and pepper. Let it simmer for at least 30 minutes for flavors to meld.
- 5
Prepare the fish and pork: cut fish into bite-sized pieces. Blanch shrimp and pork belly slices in boiling water until cooked. Set aside.
- 6
Cook rice vermicelli noodles according to package instructions. Drain and divide among serving bowls.
- 7
Ladle the hot broth over the noodles. Top with cooked fish, shrimp, and pork belly slices.
- 8
Serve immediately with fresh herbs, bean sprouts, sliced chili, and lime wedges on the side.
