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Preparation
1 hour
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Cooking
45 minutes
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Difficulty
Medium
Bún xiêm lo is a specialty dish of Long An originating from the Khmer ethnic group. This noodle dish is a blend of sweet and tender snakehead fish, fatty and rich pork skin, the appealing yellow color of fresh turmeric, along with distinctive spices. Typically, this dish is prepared by hand, but today, let’s join Vào bếp to learn how to cook Bún Xiêm Lo simply and conveniently using a meat grinder.
Ingredients for Bún Xiêm Lo For 2 people
Snakehead fish 1 fish (about 2kg) Fermented fish sauce 50 gr Fresh turmeric 100 gr Pork skin 500 gr Lemongrass 1 bunch (about 10 cloves) Red chili a little Bean sprouts 300 gr Bề bề vegetables 300 gr Spices a little (cooking oil/salt/seasoning powder/msg) Lemongrass 1 bunch (About 10 cloves) Roasted peanuts 50 gr
Tools needed
Knife, cutting board, meat grinder, pestle, mortar, non-stick pan, stainless steel pan, stainless steel pot,…
Ingredients image
How to Prepare Bún Xiêm Lo
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Stir-fry Turmeric with Lemongrass
Crush turmeric, finely chop lemongrass and chili, and add a bit of finely chopped green onion.
Sauté the green onion until fragrant, then add the lemongrass and stir-fry evenly, finally adding the turmeric and chili until cooked.
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Cook Fermented Fish Sauce
Cook fermented fish sauce with 500 ml of filtered water.
Cook on low heat until the water boils.
Strain through a fine sieve and let it settle.
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Boil Pig Skin
Boil pig skin with a bit of sliced ginger.
After 20 minutes of boiling, the pig skin is cooked, remove and cut into bite-sized pieces.
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Making dipping salt
Add coarse salt, monosodium glutamate, and red chili to the mortar and grind finely.
Toast the salt in a stainless steel pan.
When eating, take a little and put it in a bowl, then squeeze lime into it.
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Making fish cake
Fillet the snakehead fish, remove the skin, and cut into square pieces.
Put everything into a meat grinder, add a little seasoning and monosodium glutamate.
Add 1/2 of the sautéed turmeric from earlier and grind finely.
Divide the fish into small pieces and flatten them. Fry them and cut into bite-sized pieces.
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Cooking the broth
Add the fish skin, bones, and head into 300 ml of water and bring to a boil.
When the water boils, skim off the foam, lower the heat, and continue to simmer for another 30 minutes.
After 30 minutes, remove the fish head and strain the broth through a sieve.
Add fish sauce to the broth, season to taste, add the remaining 1/2 of the sautéed turmeric, and stir well.
Add the fish head and pork skin into the pot, and finally, add the roasted peanuts.
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Presentation and enjoyment
Add bean sprouts and chopped shrimp into a bowl along with a bit of rice noodles.
Pour the fish broth in, topped with chewy and fragrant fish cakes, and dip with roasted chili salt to stimulate the taste buds.
See more:
- How to make delicious and flavorful Nha Trang fish cake noodle soup that meets the sea flavor standard
- 2 ways to cook delicious and simple pond snakehead fish noodle soup, mackerel noodle soup that meets the flavor standard
- How to cook simple and delicious orange fish noodle soup that meets the home flavor standard
With the above steps, you can easily cook the delicious and flavorful bún Xiêm Lo using a meat grinder quickly and simply. This dish will be a great choice for family meals, both tasty and nutritious. Wishing you success!
