Recipe: Vietnamese Noodle Soup w/ Water Spinach – Canh Bún

Recipe: Vietnamese Noodle Soup w/ Water Spinach - Canh Bún

CANH BUN THUMB

By Helen Le Published: March 12, 2016

  • Prep: 45 mins
  • Cook: 1 hr 10 mins
  • Ready In: 1 hr 55 mins

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Ingredients
Instructions
  • Cook the pork broth: Parboil the pork bones with some salt and vinegar for about 5-10 mins to release all the impurities. Dump out the whole pot and wash the bones clean. Transfer the bones to a large pot and fill with about 4 liters of water, 1/2 peeled onion and 1 tbsp salt. Bring it to a boil, lower the heat to medium, and cook the bones for about 1h.
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  • In a pan, heat 1/2 cup vegetable oil and add 1 tbsp annatto seeds, then turn off the heat. Strain and discard the seeds, you will get the annatto oil (dầu điều). You can also use paprika or chili powder instead.
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  • Season the prawns and pork with 1 tbsp minced shallots, 1 tsp chicken stock, 1/2 tsp pepper, 1 tbsp fish sauce and 1 tbsp annatto oil. Mix well.
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  • Soak the dried shrimps in water for 15 mins, then pulse in a food processor. Also add the minced meat, prawns and 1 egg into the food processor. Process into a paste.
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  • Bring a pot of water to a boil. Add 1/2 tsp salt and 1 tbsp vegetable oil. Add the water spinach and cook for 5 mins until they're soft. Then, drain off the water.
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  • Fry some minced garlic into fragrant. Stir fry3 tomatoes cut into wedges. Season with 1 tbsp fish sauce, 1 tbsp annatto oil. Stir fry until the tomatoes are cooked through but still in their shape.
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  • Dissolve 1 tbsp fermented shrimp paste (mam tom) in a cup of cold water. Let sit for about 15 mins. Extract the pork broth into a smaller pot, gently pour the clear water on top of the mam tom bowl into the broth.
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  • Also pour the stir-fried tomatoes into the soup pot. Bring the soup to the boil again and lower the heat to medium. Gently scoop the shrimp and pork paste into the soup. When they're cooked they will float to the surface. Also add some fried tofu puffs and congealed blood (huyet) into the soup pot.
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  • Add some cooked rice vermicelli into the bowl, top iup with boiled water spinach, some Vietnamese ham, some garlic and laddle the soup over with the tofu puffs and tomato. To serve, you can add extra shrimp paste, some chili sauce or some lime juice. Yummy.
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Post By Helen Le (242 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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