Preparation
1 hour
Difficulty
Easy
Bún kèn is one of the famous dishes and is a specialty in Phu Quoc. With the alluring aroma of fish combined with the rich taste of the broth, Phu Quoc bún kèn has captivated many diners with its robust flavor. Today, let’s join TasteVN in cooking this delicious and flavorful Phu Quoc bún kèn recipe!
Ingredients for Phu Quoc Bún kèn For 4 people
Fresh bún 500 grams Ngân fish 800 grams Green papaya 1 fruit Cucumber 2 fruits Bean sprouts 300 grams Carrot 2 pieces Vietnamese coriander 20 grams Coconut milk 600 ml Fish sauce 100 ml Curry powder 2 teaspoons Chopped lemongrass 2 tablespoons Chopped chili 1 teaspoon Chopped garlic 1 tablespoon Annatto oil 1 tablespoon Garlic 20 grams (4 large cloves) Red onion 3 pieces MSG 10 grams Salt 10 grams Sugar 10 grams Pepper 10 grams Seasoning powder 10 grams
How to make Phu Quoc Bun Ken
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Prepare vegetables
Peel the papaya and carrot, then shred them. Cut the cucumber into small pieces. Clean and rinse the bean sprouts and rice paddy herb.
To make the papaya, cucumber, and bean sprouts crispier, you should prepare a bowl of ice water. Shred them and immediately soak in the ice water.
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Prepare and stir-fry fish meat
Roast 1-2 shallots and a few cloves of garlic briefly to release their aroma. Clean the fish you bought.
Put a pot of water on the stove, add the briefly roasted garlic and shallots into the pot. When the water boils, drop the cleaned fish into boil with a little salt.
After the fish is cooked, take it out, peel off the fish meat and keep the broth to make the soup base. Then use a pestle to mash the fish until fine and whip the fish meat to make it fluffy. You can also fillet the fish meat and put it in a blender to puree it.
Heat 2 tablespoons of oil in a large pot, add minced garlic and sauté until fragrant. Then add minced lemongrass and minced chili to stir-fry until aromatic. Next, add the pureed fish, 2 teaspoons of seasoning, 1/4 teaspoon of pepper, and stir well until the fish is dry and crispy.
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Cook the soup base
You take the fish broth and filter part of it to remove the residue and fish bones.
Next, add the fish broth along with 500ml of coconut cream into the pot with the stir-fried fish. Then add curry powder, annatto oil, 2 tablespoons of sugar, 1/2 teaspoon of salt, 40-50ml of fish sauce, and stir well to combine the seasonings.
Simmer the soup base over medium-low heat until the mixture thickens, then taste and adjust the seasoning of the soup base to your liking.
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Make the dipping fish sauce
Mix the fish sauce according to the recipe: 2 tablespoons of lemon juice; 2 tablespoons of sugar; 2 tablespoons of fish sauce; 4 tablespoons of filtered water. Stir well and then add minced Garlic; Chopped Chili into the bowl. Add the fish sauce and the lemon juice that has been deseeded into the bowl.
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Final product
Put the noodles in a bowl, add the prepared vegetables on top, and then pour a ladle of broth over it.
The fragrant smell of the sea fish combined with the rich, fatty broth will make you surrender immediately to this Bún kèn Phú Quốc dish.
Note: Before enjoying, you should add some pure coconut milk and spicy fish sauce, mix well to make the dish tastier.
Tips for successful execution:
- To help the Bún kèn be delicious and fragrant, you need to choose fresh fish, with red fins, shiny body, and firm meat.
- You can replace snakehead fish with other types of fish or other sea fish.
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With a recipe that is both easy and quick as above, it will surely bring you a perfectly flavored Bún Kèn. Wish you success!
*Refer to the images and recipe from: Cooky.vn
