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Preparation
1 hour 30 minutes
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Difficulty
Medium
Let’s join TasteVN in making the authentic Western-style vermicelli dish, delicious, light, and easy to prepare! Hurry up and get into the kitchen and start cooking!
Ingredients for Western-style Vermicelli Serves 7 people
Tiger prawns 500 gr Dried shrimp 25 gr Pork hock 800 gr Pork belly 300 gr Fresh vermicelli 3 kg White radish 100 gr Garlic 2 cloves Shallots 1 bulb Fresh chili 1 piece Green onions 20 g Seasoning 50 gr (cooking oil/ annatto oil/ sugar/ pepper/ fish sauce/ salt/ seasoning powder…)
How to prepare Western-style Vermicelli
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Prepare the vermicelli dish
Take 100g of white radish, peel, wash, and slice it. Peel and finely chop the shallots and garlic. Wash the 800g pork hock and boil for about 40 minutes until cooked.
Crush the dried shrimp. Divide the fresh tiger prawns into 2 parts. Take 300g, peel off the hard shell and remove the back vein, then rinse briefly with diluted saltwater. For the remaining 200g of fresh prawns, cut off some of the head, remove the back vein, keep the shell on, and marinate with a little fish sauce and some minced garlic and shallots for about 10 minutes.
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Making the noodle
Take the peeled shrimp and chop it finely. Marinate the shrimp with 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 tablespoon of annatto oil, and mix well. Marinate the shrimp for about 1 hour to absorb the seasoning, then place all the shrimp into a piping bag. Cut the tip of the piping bag very small to pipe the shrimp paste for frying.
Heat an oil pan, pipe the shrimp paste into elongated shapes. Fry until golden for about 10 – 12 minutes and then cut into bite-sized pieces. Reserve 1/2 or 1/3 of the chopped shrimp in the bag to pipe into the broth pot later!
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Cooking the noodle
Boil 1 liter of water, cook 800g of pork trotters, 100g of radish, 25g of dried shrimp, and 300g of pork belly for 25 minutes. Then strain to get the broth into a bowl, keeping the remaining ingredients.
Slice the pork belly into thin, bite-sized pieces.
In another pot, add 2 tablespoons of cooking oil, 1 tablespoon of annatto oil, and 1 tablespoon of minced garlic, and stir well. Wait for the garlic to turn golden and fragrant, then pour in the 1 liter of strained broth. Season with 1/2 tablespoon of sugar, 2 tablespoons of seasoning powder, and 1 teaspoon of salt, and stir well.
Pipe the remaining shrimp paste from the bag into the simmering broth until all the shrimp is used. When the water boils again, the shrimp paste will float to the surface of the broth; add the pork trotters and marinated shrimp to cook through and adjust the seasoning, then turn off the heat. Sprinkle some ground pepper for extra aroma.
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Final Product
The vermicelli noodles are briefly blanched in hot water and placed in a bowl with shrimp, pork leg, belly pork, and vermicelli. Next, pour broth into the bowl of vermicelli and you can add sliced chili fish sauce or black soy sauce for dipping the meat, shrimp…
Fresh herbs commonly eaten with vermicelli include: shredded water spinach, sliced banana blossom, curly lettuce, bean sprouts, and fragrant basil…
Tips for successful execution:
- How to choose good pork bones: Choose bones that are fresh in color, not pale, with a width of about 2-3 finger joints. The bones should not have any strange or foul odors from being stored too long, and should not be frozen.
- How to choose fresh, firm shrimp: Firstly, the shrimp must still be alive, with a shiny, smooth shell, and the body should be fresh.
Quality requirements for the final product: The broth should be rich and naturally sweet from the shrimp, with a fragrant blend of spices. The shrimp should not be too chewy or too soft; it should be crispy, translucent, soft, and sweet.
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With this how to make bún suông, TasteVN hopes you have a warm, joyful meal with your family. Wishing you success!
*Refer to images and recipes from: YouTube channel Cooky TV
