Ingredients with Measurements:
- 1 lb. ground fish (catfish or tilapia)
- 1 can of crushed pineapple (20 oz.)
- 1 can of tomato sauce (8 oz.)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of shrimp paste
- 1 package of rice vermicelli noodles (8 oz.)
- 4 eggs
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Soup ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. Add the ground fish to the pot and stir until it is cooked through.
3. Add the can of crushed pineapple, can of tomato sauce, fish sauce, sugar, salt, black pepper, and shrimp paste to the pot. Stir well and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 30 minutes.
5. While the soup is simmering, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
6. Crack the eggs into a mixing bowl and beat until well mixed.
7. Use a soup ladle to scoop up some of the soup broth and pour it into the mixing bowl with the beaten eggs. Stir well.
8. Slowly pour the egg mixture back into the pot of soup, stirring gently.
9. Let the soup simmer for an additional 5 minutes.
10. Serve the soup in soup bowls, topped with a handful of cooked rice vermicelli noodles and chopped cilantro. Garnish with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Sodium: 1200mg
Sugar: 20g
Substitutions for ingredients:
- Ground pork or shrimp can be used instead of ground fish.
- Pineapple chunks can be used instead of crushed pineapple.
- Chicken or vegetable broth can be used instead of water.
Variations:
- Add tofu cubes or sliced pork to the soup for added protein.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add vegetables like bean sprouts, sliced carrots, or sliced mushrooms to the soup.
Tips and tricks:
- To make the soup broth clearer, strain it through a fine mesh strainer before serving.
- Adjust the seasoning to taste by adding more fish sauce, sugar, or salt as needed.
- If the soup is too thick, add more water or broth to thin it out.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in colorful soup bowls and garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve the soup with a side of steamed rice and a fresh salad.
Suggested side dishes:
Steamed rice and a fresh salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the ground fish is cooked through before adding the other ingredients.
- Store leftover soup in an airtight container in the refrigerator and consume within 3 days.
Food history:
Bun Rieu is a Vietnamese soup that originated in the northern region of Vietnam. It is a popular street food and is often served for breakfast or lunch.
Flavor profiles:
The soup has a sweet and sour flavor from the pineapple and tomato sauce, and a savory umami flavor from the fish sauce and shrimp paste.
Serving suggestions:
Serve the soup hot with a side of steamed rice and a fresh salad.
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Region: Vietnamese