အစပြု
Korean
Kimchi Jjigae (Kimchi Stew)
မူလအရင်းအမြစ်: Traditional
30 မိနစ်3420 kcal
နို့ထွက်ပစ္စည်းကင်း🌶️🌶️
Bún Riêu Cua
Rice vermicelli in a clear tomato broth with clouds of crab-and-egg curd floating on top, sharpened with fermented shrimp paste and a spoon of annatto oil — the sour, savoury noodle soup Hanoi eats at midday.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Hanoi kitchens and street stalls · 🏺 Traditional · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter
Vietnam · crab noodle soup — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Vietnamese soup of clear stock and rice vermicelli, with several varieties including bún riêu cua. Quantities, the bare-simmer instruction and the crab shortcut are this book's own.
⏱ 70 မိနစ်🍽 4 ယောက်စာ🔥 430 kcal🇻🇳 Vietnam🌶️
နို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း
အဆင့်များ
Mix the crab meat, minced pork and eggs with a pinch of salt into a loose paste.
Fry the shallots in the annatto oil, add the tomatoes and cook 5 minutes until they slump.
Pour in the stock, bring to a bare simmer, then drop the crab mixture in by the spoonful.
💡 A bare simmer, and do not stir for five minutes. Stirring or boiling breaks the curd into shreds, and the floating clouds are the whole visual signature of bún riêu.
Once the curd has set and risen, add the tofu puffs, tamarind, fish sauce and shrimp paste. Simmer 10 minutes.
Taste — it should be sour first, salty second. Adjust with tamarind, not vinegar.
Serve over the noodles with the herbs and banana blossom piled on the side.
💡 အကြံပြုချက်များ
- Bún riêu cua is the crab one. Bún riêu cá (fish) and bún riêu ốc (snail) are the same broth with a different centre.
- It is a lunch dish. Stalls that sell it in the morning have usually sold out by two.
ဤဟင်းများလည်း ကြိုက်နိုင်သည်
ဤချက်ပြုတ်နည်းကို မျှဝေပါ
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