Bún Cá Châu Đốc (Châu Đốc Fish Noodle Soup)

Nguyên liệu

• Snakehead fish fillets500g
• Rice vermicelli noodles (bún)400g
• Lemongrass stalks3 stalks
• Turmeric powder1 tsp
• Annatto seeds1 tbsp
• Shallots2
• Garlic4 cloves
• Fish sauce3 tbsp
• Salt1 tsp
• Black pepper1/2 tsp
• Water2 liters
• Pineapple chunks1/2 cup
• Tomato wedges1 cup
• Taro stem (bạc hà)1 cup, chopped
• Bean sprouts1 cup
• Fresh herbs (mint, cilantro, basil)1 cup, chopped
• Lime wedges4
• Chili peppers, sliced1-2
• Vegetable oil2 tbsp

Các bước

1. 1

   Prepare the broth base: Bruise and chop lemongrass. Mince shallots and garlic. Sauté minced shallots and garlic in oil until fragrant. Add bruised lemongrass, turmeric powder, and annatto seeds (in a small sachet or tied cloth) and sauté for another minute.

2. 2

   Boil the fish: In a large pot, bring water to a boil. Add fish sauce, salt, and pepper. Gently add the fish fillets and poach until just cooked through. Remove fish and set aside. Strain the broth to remove solids, then return the clear broth to the pot.

3. 3

   Simmer the broth: Add the sautéed aromatics (from step 1) to the strained broth. Add pineapple chunks and taro stem. Bring to a simmer and cook for about 20-30 minutes until taro stem is tender and flavors meld.

4. 4

   Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.

5. 5

   Assemble the bowls: Divide the cooked noodles among serving bowls. Top with pieces of the poached fish. Ladle the hot broth over the noodles and fish. Add tomato wedges to each bowl.

6. 6

   Serve: Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers. Serve immediately.