Bún Nước Lèo Sóc Trăng with Crab Paste
80% chuẩn vị · Vietnamese
A regional variation of Bún Nước Lèo Sóc Trăng, incorporating the savory depth of crab paste (mắm còng) for a distinct regional flavor profile, alongside the traditional fermented shrimp paste.
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 bones400g
- Fish bones200g
- White fish fillets300g
- Shrimp200g
- Pork belly150g
- Fermented shrimp paste (mắm ruốc)30g
- Crab paste (mắm còng)20g
- Lemongrass stalks2 stalks
- Shallots1
- Garlic2 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Rice vermicelli noodles (bún)500g
- Chili peppers1
- Lime1
- Bean sprouts100g
- Fresh herbs (mint, cilantro)1/2 bunch
- Saltto taste
- Black pepperto taste
- Water1.8 liters
Các bước
- 1
Boil pork and fish bones to clean, then simmer in water for 1 hour to create the broth. Skim impurities.
- 2
Sauté minced shallots and garlic until fragrant. Add bruised lemongrass and cook for another minute.
- 3
In a small pan, sauté fermented shrimp paste and crab paste with a little oil until aromatic. Add the sautéed aromatics.
- 4
Add the shrimp paste and crab paste mixture to the bone broth. Season with fish sauce, sugar, salt, and pepper. Simmer for 20 minutes.
- 5
Cut fish into chunks and blanch shrimp and pork belly slices until cooked. Set aside.
- 6
Cook rice vermicelli noodles as per instructions. Drain and portion into bowls.
- 7
Pour the hot broth over the noodles. Top with fish, shrimp, and pork belly.
- 8
Serve with fresh herbs, bean sprouts, sliced chili, and lime wedges.
