Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup ...
Có thể bạn quan tâm
Home | Directory | Contact | FAQ | Recipes | Restaurants | Vietnamese Recipes | 100 Vietnamese Foods | Subscribe 
After making Cha Ca Thang Long (Vietnamese Hanoi-Style Turmeric Fish with Dill) with that big hunk of sturgeon that my oldest aunt gave me, I ventured to the opposite end of Vietnam for a recipe for the other half of the fish. I had just finished preparing the fish and had marinated it for cha ca Thang Long when youngest aunt called me to come over for Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp). I wasn't about to pass up hu tieu, plus it gave me the chance to ask my uncle how to make Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp). Youngest aunt's husband is from Soc Trang, in the Mekong Delta, so he would know. What makes the nuoc leo (Vietnamese broth) distinct in this dish is the use of mam ca sac con (Vietnamese gourami fish sauce). No, other fish won't do, uncle says because the taste just wouldn't be right. But I guess if you can't find this particular type of fish sauce, then make fish broth instead. Galangal and lemongrass also add nuance to the broth and help cut some of the fishiness. Also, the proper way to serve the pork in this soup is to use roast pork, not boiled. Then it's just a matter of adding shrimp, rice vermicelli noodles, flat-leaf chives, bean sprouts, and other herbs. 
Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp) For 4 to 6 servings, you'll need: 1 16-oz jar mam ca sac con (Vietnamese gourami fish sauce) 2 lemongrass stalks, white part only 1 large chunk of galangal, sliced 1/2-inch thick and bruised 1/2 lb white fish, cut into 2-inch by 1-inch pieces 1/2 lb shrimp, peeled and deveined 1/2 lb roast pork 1 16-oz bundle bun (Vietnamese rice vermicelli noodles) For garnishing: Vietnamese herbs Bean sprouts Flat-leaf chives, cut into 2-inch sections Lemon wedges Look for a jar of mam ca sac con in the fish sauce aisle of your local Asian grocery store. If you can't find this particular kind of fish, then you're out of luck. Bwahaha! Well, you could try substituting with fish bones and regular Nuoc Mam (Vietnamese Fish Sauce) or possibly Mam Nem (Vietnamese Fermented Anchovy Sauce), but it won't be the same. And yes, it will be stinky! You'll also need a big knob of galangal and a few stalks of lemongrass. Peel and slice the galangal. Whack it with your knife or a pestle to bruise it a bit. Whack the lemongrass too in order to release the fragrance. Fill a 5-quart pot with 4-quarts of water and add the fish sauce, galangal, and lemongrass. Let the broth simmer on medium for about an hour. 
Meanwhile, peel and devein the shrimp. Toss the cleaned shrimp shells into the broth too while you're at it. Clean and cut the fish into bite-sized pieces. Put the meat in the fridge until needed. 
After cooking for an hour, the fish will have completely dissolved. Strain out the broth by ladling/pouring it over a colander or sieve. See? Just tiny bones of the fish are left. 
I strained it a bit more with my skimmer spoon. 
The broth will still be rather murky. I let it cool down and the fish and impurities will settle at the bottom. 
See? Clear and flavorful broth. Ladle out the top clear layer into another pot and leave the sediments at the bottom. 
You can add the shrimp or fish into the broth to cook, or boil them separately. It's up to you. Store-bought roast pork because it's too laborious to make my own. 
Prepare your herb platter, bean sprouts, chives, and lemon wedges. 
Boil the rice vermicelli noodles. Turn the heat to high on the pot of broth so it gets boiling. Serve by adding noodles into each bowl, appropriate amounts of fish, pork, and shrimp, and ladling the broth over it all. Let each person garnish as they wish. 
Enjoy! My other Vietnamese noodle soups: Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup) Bun Rieu Cua Tom Oc (Vietnamese Crab and Shrimp Rice Vermicelli Noodle Soup with Snails) Crock Pot Pho Bo (Vietnamese Beef Noodle Soup) Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp) Mi Hoanh Thanh (Vietnamese Wonton Noodle Soup) Mi Vit Tiem Chay (Vietnamese Vegetarian Chinese Five-Spice Duck Soup with Egg Noodles) Pho Bo (Vietnamese Beef Noodle Soup) Pho Ga (Vietnamese Chicken Noodle Soup) ***** 1 year ago today, com lam (Vietnamese sticky rice in bamboo) in Sa Pa - Vietnam. 2 years ago today, French food and a rather odd encounter at Brasserie Astuce Restaurant - Pomona (Closed). All Text and Photos Copyright © 2006-2022 by Wandering Chopsticks. 
Categories: Noodles and Pasta, Pork, Recipes, Recipes: Vietnamese, Seafood, Soups Stews and Curries, Vietnamese
Sunday, March 15, 2009
Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp)
After making Cha Ca Thang Long (Vietnamese Hanoi-Style Turmeric Fish with Dill) with that big hunk of sturgeon that my oldest aunt gave me, I ventured to the opposite end of Vietnam for a recipe for the other half of the fish. I had just finished preparing the fish and had marinated it for cha ca Thang Long when youngest aunt called me to come over for Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp). I wasn't about to pass up hu tieu, plus it gave me the chance to ask my uncle how to make Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp). Youngest aunt's husband is from Soc Trang, in the Mekong Delta, so he would know. What makes the nuoc leo (Vietnamese broth) distinct in this dish is the use of mam ca sac con (Vietnamese gourami fish sauce). No, other fish won't do, uncle says because the taste just wouldn't be right. But I guess if you can't find this particular type of fish sauce, then make fish broth instead. Galangal and lemongrass also add nuance to the broth and help cut some of the fishiness. Also, the proper way to serve the pork in this soup is to use roast pork, not boiled. Then it's just a matter of adding shrimp, rice vermicelli noodles, flat-leaf chives, bean sprouts, and other herbs. Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp) For 4 to 6 servings, you'll need: 1 16-oz jar mam ca sac con (Vietnamese gourami fish sauce) 2 lemongrass stalks, white part only 1 large chunk of galangal, sliced 1/2-inch thick and bruised 1/2 lb white fish, cut into 2-inch by 1-inch pieces 1/2 lb shrimp, peeled and deveined 1/2 lb roast pork 1 16-oz bundle bun (Vietnamese rice vermicelli noodles) For garnishing: Vietnamese herbs Bean sprouts Flat-leaf chives, cut into 2-inch sections Lemon wedges Look for a jar of mam ca sac con in the fish sauce aisle of your local Asian grocery store. If you can't find this particular kind of fish, then you're out of luck. Bwahaha! Well, you could try substituting with fish bones and regular Nuoc Mam (Vietnamese Fish Sauce) or possibly Mam Nem (Vietnamese Fermented Anchovy Sauce), but it won't be the same. And yes, it will be stinky! You'll also need a big knob of galangal and a few stalks of lemongrass. Peel and slice the galangal. Whack it with your knife or a pestle to bruise it a bit. Whack the lemongrass too in order to release the fragrance. Fill a 5-quart pot with 4-quarts of water and add the fish sauce, galangal, and lemongrass. Let the broth simmer on medium for about an hour. Meanwhile, peel and devein the shrimp. Toss the cleaned shrimp shells into the broth too while you're at it. Clean and cut the fish into bite-sized pieces. Put the meat in the fridge until needed. After cooking for an hour, the fish will have completely dissolved. Strain out the broth by ladling/pouring it over a colander or sieve. See? Just tiny bones of the fish are left. I strained it a bit more with my skimmer spoon. The broth will still be rather murky. I let it cool down and the fish and impurities will settle at the bottom. See? Clear and flavorful broth. Ladle out the top clear layer into another pot and leave the sediments at the bottom. You can add the shrimp or fish into the broth to cook, or boil them separately. It's up to you. Store-bought roast pork because it's too laborious to make my own. Prepare your herb platter, bean sprouts, chives, and lemon wedges. Boil the rice vermicelli noodles. Turn the heat to high on the pot of broth so it gets boiling. Serve by adding noodles into each bowl, appropriate amounts of fish, pork, and shrimp, and ladling the broth over it all. Let each person garnish as they wish. Enjoy! My other Vietnamese noodle soups: Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup) Bun Rieu Cua Tom Oc (Vietnamese Crab and Shrimp Rice Vermicelli Noodle Soup with Snails) Crock Pot Pho Bo (Vietnamese Beef Noodle Soup) Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp) Mi Hoanh Thanh (Vietnamese Wonton Noodle Soup) Mi Vit Tiem Chay (Vietnamese Vegetarian Chinese Five-Spice Duck Soup with Egg Noodles) Pho Bo (Vietnamese Beef Noodle Soup) Pho Ga (Vietnamese Chicken Noodle Soup) ***** 1 year ago today, com lam (Vietnamese sticky rice in bamboo) in Sa Pa - Vietnam. 2 years ago today, French food and a rather odd encounter at Brasserie Astuce Restaurant - Pomona (Closed). All Text and Photos Copyright © 2006-2022 by Wandering Chopsticks. Categories: Noodles and Pasta, Pork, Recipes, Recipes: Vietnamese, Seafood, Soups Stews and Curries, Vietnamese 2 comments:
AnonymousMay 10, 2010 at 6:40 AMWow, that sounds and looks really delicious. Definitely a dish that both Parker and I will enjoy. I bet my dad will like this, too. I don't think I've ever seen sturgeon on sale here...any tips on other fish that will hold up well in and be the right flavor for this soup?
ReplyDeleteReplies- Reply
Wandering ChopsticksMay 21, 2010 at 7:23 AMJonathan,I think catfish or any other white fish should be fine. Boil them separately and add them in at the end so they won't fall apart. The key is really finding the sa dec fish for the proper broth.
ReplyDeleteReplies- Reply
Anonymous
Wandering ChopsticksThank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option. If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account.I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link. Thank you for reading!
Newer Post Older Post Home Subscribe to: Post Comments (Atom) Editor's Note: Spacing has been wonky on random posts, jumbling words into big blocks of text. If you come across any like that, please comment on the post to let me know so I can fix them. Thanks! Click on Arrows for a Dropdown List of All Archived Posts
Indexes      Popular This Week
  Follow Me Since Jan 25, 2007 | Blogs I Read
|
Tuong Ot Toi (Vietnamese Chili Garlic Sauce) 
Hanh Dam (Vietnamese Vinegared Onions) 
Cha Gio/Nem Ran (Vietnamese Spring/Egg Rolls) 
Chanh Muoi (Vietnamese Salty Lemonade) and How to Preserve Lemons 
Soda Xi Muoi (Vietnamese Preserved Plum Drink) 
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef) 
Vietnamese Recipes with Pictures, by Category 
How to Make a Loofah/Luffa Sponge 
Crock Pot Bo Kho (Vietnamese Beef Stew) 
Crock Pot Pho Bo (Vietnamese Beef Noodle Soup) Từ khóa » Bun Nước Lèo Recipe
-
Cách Nấu Bún Nước Lèo Sóc Trăng Và Trà Vinh Ngon Như Ngoài ...
-
Cách Nấu Bún Nước Lèo Thơm Ngon, Hấp Dẫn, Chuẩn Vị Miền Tây
-
Bún Nước Lèo -Cách Nấu đơn Giản Của Người Việt ở Canada ...
-
BÚN NƯỚC LÈO Thơm Ngon Chuẩn Vị | ĐẶC SẢN SÓC TRĂNG
-
Cách Nấu Bún Nước Lèo Sóc Trăng Thơm Ngon, đậm đà Chuẩn Vị
-
Bún Nước Lèo Tra Vinh – Reserved Fish Noodle Soup
-
Cách Làm Bún Nước Lèo Sóc Trăng
-
Cách Làm Bún Nước Lèo Sóc Trăng | Bùn, Ẩm Thực, Leo - Pinterest
-
Cách Nấu Bún Nước Lèo Kiểu Sóc Trăng Ngon | NETSPACE
-
Bún Nước Lèo Chuẩn Vị Miền Tây :: Recipes For Every Stage Of ...
-
Cách Làm Bún Nước Lèo Sóc Trăng | Đậm Đà, Hấp Dẫn
-
Bun Nuoc Leo, The Pride Of Soc Trang Province - Vietnamnet
-
Bún Nước Lèo, The Pride Of Sóc Trăng Province - VietNam News