Ingredients with Measurements:
- 1 lb. of salmon fillet
- 8 oz. of vermicelli noodles
- 4 cups of water
- 2 cups of fish stock
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of shrimp paste
- 2 cups of bean sprouts
- 1 cup of chopped scallions
- 1 cup of chopped cilantro
- 1 cup of chopped mint leaves
- 2 limes, cut into wedges
- 1 red chili pepper, sliced
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the salmon fillet and pat it dry. Cut it into bite-sized pieces and set aside.
2. Cook the vermicelli noodles according to the package instructions. Drain and rinse with cold water. Set aside.
3. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the fish stock, water, fish sauce, sugar, tamarind paste, and shrimp paste to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes.
5. Add the salmon pieces to the pot and cook for 5-7 minutes until the salmon is cooked through.
6. In a mixing bowl, combine the bean sprouts, scallions, cilantro, and mint leaves.
7. To serve, divide the vermicelli noodles among the serving bowls. Ladle the salmon and broth over the noodles. Top with the bean sprout mixture.
8. Garnish with lime wedges and sliced chili pepper.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 14g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- Salmon fillet can be substituted with any other firm white fish.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced mushrooms to the broth for extra flavor.
- Use chicken stock instead of fish stock for a milder flavor.
- Add sliced hard-boiled eggs as a topping.
Tips and tricks:
- To prevent the vermicelli noodles from sticking together, rinse them with cold water after cooking.
- Adjust the amount of chili pepper to your preferred level of spiciness.
- Use fresh herbs for the best flavor.
Storage instructions:
Store any leftover broth and salmon in separate containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and salmon in a pot over low heat until heated through.
Presentation ideas:
Serve the Bún Mắm Cá Hồi in individual bowls with the toppings arranged neatly on top.
Garnishes:
Lime wedges and sliced chili pepper.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, green beans, or a mixed green salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the salmon is overcooked, reduce the cooking time in step 5.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bún Mắm Cá Hồi is a Vietnamese dish that originated in the Mekong Delta region. It is a popular street food in Vietnam.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve the Bún Mắm Cá Hồi with lime wedges and sliced chili pepper on the side for guests to add to their liking.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese