Canh bun is a noodle soup with distinctive reddish broth, thick noodles, fried tofu, crab paste, and morning glory Rau mung. It comes with different types of noodles and it is typically sold in Hanoi on street carts or carried in baskets.
200 gram Vietnamese ham cut into bite sized pieces
500 gram morning glory
As required Garlic Minced
As required Fermented Shrimp paste
Directions: Canh Bun Recipe
STEP 1.Cook the pork broth cook the pork bones with some salt and vinegar for 5-10 minutes to unleash all the impurities. Dump out the total pot and wash the bones clean.
STEP 2.Transfer the bones to an outsized pot and fill with regarding four liters of water, 1/2 in the raw onion, and one tbsp salt. Bring it to a boil, lower the warmth to medium, and cook the bones for regarding 1h.
STEP 3.Season the prawns and pork with one tbsp minced shallots, one tsp broth, 1/2 tsp pepper, one tbsp fish sauce, and one tbsp annatto oil. Combine it well.
STEP 4.Soak the dried shrimps in water for fifteen minutes, then pulse during a kitchen appliance. Conjointly add the minced meat, prawns, and one egg into the kitchen appliance. Method into a paste.
STEP 1.In a pan, heat half a cup of oil and add 1 tbsp annatto seeds, then put off the warmth. Strain and discard the seeds, you may get the annatto oil.
STEP 1.You will be able to conjointly use paprika or seasoner instead.
STEP 5.Bring a pot of water to a boil. Add one/2 tsp salt and 1 tbsp edible fat. Add the water spinach and cook for five minutes till they are soft. Then, drain off the water.
STEP 6.Fry some minced garlic into sweet-scented. Stir fry3 tomatoes turn over wedges. Season with one tbsp fish sauce, one tbsp annatto oil.
STEP 7.Stir fry till the tomatoes area unit roasted through however still in their form. Dissolve one tbsp soured shrimp paste (mam tom) during a cup of cold water. Let sit for regarding fifteen minutes.
STEP 8.Extract the pork broth into a smaller pot, gently pour the clear water on high of the mam tom bowl into the broth.
STEP 9.Also, pour the stir-fried tomatoes into the soup pot. Bring the soup to the boil once more and lower the warmth to medium. Gently scoop the shrimp and pork paste into the soup. Once they are roasted they
STEP 10.Re going to float to the surface. Also, add some cooked curd puffs and solid blood into the soup pot.
STEP 1.Add some roasted rice alimentary paste into the bowl, high it up with stewed water spinach, some vietnamese ham, some garlic, and ladle the soup over with the curd puffs and tomato.
STEP 1.You will be able to add additional shrimp paste, some condiment, or some juice.
calories per serving
211 g Fat372 g Protein159 g Carbs17 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment