Servings: 4 people
Ingredients
Broth
- ½ cup Mắm Cá Linh (salted dorab fish) (150g) (adjust to taste). If using only one type of Mắm, use 1 cup (300g).
- ½ cup Mắm Cá Sặc (salted gourami fish) (150g) (adjust to your taste)
- ¼ pineapple
- 4 cup coconut water (1 liter) – can substitute with water and a bit more sugar.
- 8 cup water (2 liter)
- 5 stalks lemongrass
- 1 small bunch fingerroot (krachai, ngải bún)
- 1 tbsp minced lemongrass
- 1 tbsp minced shallot
- 3 tbsp granulated sugar (season to taste)
- ½ tbsp MSG (optional)
Protein
- ⅔ pound frozen fish paste (300g) – see Note 1 for substitutes.
- ½ tbsp chicken powder (if the fish paste is not pre-seasoned).
- ½ tbsp minced shallots or the white part of a green onion
- 6 red goat horn chilies.
- Cooking oil (for frying)
- ½ pound shrimp
- ½ pound squid (cleaned and sliced)
- ½ pound crispy roasted pork belly (or plain pork belly)
- ½ pound fish fillet (catfish or red tilapia) (optional)
Veggies & Other Accompaniments
- 1 package Bún rice noodles
- Shredded water spinach (or substitutes like red cabbage, banana blossoms, etc.)
- 1 Eggplant (cut into big chunks)
Instructions
Broth
- Heat some cooking oil in a pot. Sauté minced lemongrass and shallots until fragrant. Add the fermented fish and stir-fry for 3 minutes.
- Pour in 4 cups (1 liter) of water. Simmer for about 15 minutes until the fish meat dissolves from the bones. Strain the broth to remove solids, then return it to the pot.
- Lightly crush the lemongrass stalks and finger roots.
- Add the lemongrass, finger roots, and pineapple to the broth, followed by 4 cups of coconut water and 4 cups of water. Let it simmer on low heat for an additional hour.
- Ten minutes before serving, add eggplant slices to the broth. Adjust the flavor with sugar and MSG to taste.
Protein
- Season the fish paste with minced shallots and chicken powder (if it’s not pre-seasoned).
- Remove the stems and seeds from the red chilies using scissors. Stuff the fish paste into the chilies, or shape the fish paste into patties if you prefer.
- Fry the stuffed chilies or fish patties until golden brown, starting with the side covered in fish paste. Set them aside.
- Clean the squid and slice it into rings. Clean the shrimp, too.
- In a separate pot, blanch the squid, shrimp, and fish fillets (if using) until just cooked. Peel the shrimp, leaving the tails on for a more appealing presentation. Set aside the blanched seafood.
- (Optional) Add the seafood blanching water to the main broth for added flavor.
- Chop the crispy pork belly. If using plain pork belly, stir-fry it with minced lemongrass and fish sauce before adding it to the broth.
Assemble & Enjoy
- Cook and drain the rice noodles according to the package instructions. Wash and drain the vegetables.
- Place a portion of rice noodles in a serving bowl. Top with shrimp, squid, fish, and pork belly. Ladle the hot broth over the noodles.
- Serve with fresh veggies on the side and enjoy!
Notes
Tried this recipe?Let us know how it was!