Bún Cá Lóc Nướng (Grilled Snakehead Fish Noodle Soup)
60% chuẩn vị · Vietnamese
A creative twist on Bún Cá Châu Đốc, this variation features grilled snakehead fish instead of poached, adding a smoky depth to the broth. The grilling process imparts a distinct flavor that complements the traditional soup elements.
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Nguyên liệu
- Snakehead fish fillets500g
- Rice vermicelli noodles (bún)400g
- Lemongrass, minced2 stalks
- Garlic, minced3 cloves
- Fish sauce3 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water2 liters
- Pineapple chunks1/2 cup
- Tomato wedges1 cup
- Dill, chopped1/4 cup
- Scallions, chopped1/4 cup
- Vegetable oil2 tbsp
- Chili powder1 tsp
Các bước
- 1
Marinate and grill fish: Mix minced lemongrass, garlic, 1 tbsp fish sauce, salt, pepper, and chili powder with the fish fillets. Let marinate for 15 minutes. Grill the fish until cooked through and slightly charred. Flake into bite-sized pieces.
- 2
Prepare broth: In a pot, bring water to a boil. Add remaining fish sauce, salt, and pepper. Add pineapple chunks and tomato wedges. Simmer for 15 minutes.
- 3
Prepare noodles: Cook rice vermicelli noodles according to package directions. Drain and rinse.
- 4
Assemble the bowls: Divide noodles into serving bowls. Top with the grilled fish pieces. Ladle the hot broth over the noodles and fish.
- 5
Serve: Garnish generously with chopped dill and scallions. Serve immediately.
