Bún Nước Lèo Sóc Trăng (Simplified)
70% chuẩn vị · Vietnamese
A quicker, simplified version of the classic Sóc Trăng noodle soup, focusing on key flavors while reducing cooking time. Uses pre-made fish stock or simpler broth preparation.
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
- Fish stock (pre-made or quick homemade)1.5 liters
- White fish fillets (e.g., tilapia, cod)300g
- Shrimp150g
- Pork loin or tenderloin150g
- Lemongrass paste or powder1 tbsp
- Fermented shrimp paste (mắm ruốc)2 tbsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Rice vermicelli noodles (bún)400g
- Chili1
- Lime1
- Bean sprouts100g
- Cilantro1/2 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Heat fish stock in a pot. Add lemongrass paste/powder and fermented shrimp paste. Simmer for 15 minutes.
- 2
Season the broth with fish sauce, sugar, salt, and pepper to taste.
- 3
Slice fish and pork thinly. Blanch shrimp, fish slices, and pork slices in boiling water until just cooked. Set aside.
- 4
Cook rice vermicelli noodles according to package instructions. Drain and divide into bowls.
- 5
Ladle the hot broth over the noodles. Arrange the cooked fish, shrimp, and pork on top.
- 6
Garnish with fresh cilantro, bean sprouts, sliced chili, and a lime wedge. Serve immediately.
