Bún Quậy Recipe (Vietnamese Quick-Stirred Seafood Noodle Soup)
Bún quậy (Vietnamese quick-stirred seafood noodle soup) is a tasty dish that seafood lovers can’t ignore. Learning how to cook it is fun: I promise it is easier than it looks!
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Servings: 4
Calories: 409kcal
Equipment
- Pot
- Knife
- Chopping Board
- Mortar and pestle
- Ladle
- Food Prep Gloves
Ingredients
Seafood
- 1.1 pounds Asian tiger shrimp
- 7.05 ounces ground bronze featherback
- 1.32 pounds squids
Rice noodles, vegetables, and broth
- 13 cups broth
- 3.53 ounces dried rice noodles
- 7.05 ounces fresh vegetables: lettuce, bean sprouts, cilantro, scallions, etc.
- 2 chili peppers
- 0.88 ounce shallots
- 4 lemongrass stalks
Condiments for the seafood
- 2 teaspoons ground pepper
- 2 teaspoons red pepper powder
- 2 teaspoons soup powder
Condiments for the broth
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 teaspoons soup powder
Condiments for the sauce:
- 2 calamansi fruits
- 5 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons soup powder
- 2 chili peppers
Instructions
- Rinse the vegetables and let them drain. Finely chop the shallots.Cut the lemongrass stalks in half. Slice the fleshy parts. Bash the rest with the blade of your knife.
- Remove the heads of the shrimp. Peel the shrimp. Make crosswise cuts on each squid.
- Pound the shrimp finely with a mortar and pestle. Add red pepper powder, ground pepper, soup powder, and half the shallots.Continue pounding until well blended. Cover and refrigerate the shrimp paste.
- In a bowl, add ground fish, red pepper powder, ground pepper, soup powder, and the remaining shallots. Put on a pair of plastic gloves, and mix the fish paste for 1 - 2 minutes.
- Dissolve a teaspoon of salt in a cup of water. Dip your fingers in the salt water, then use them to mix the fish paste for 20 seconds. Repeat the process and prepare the fish paste like this for 3 - 5 minutes. Cover and refrigerate the fish paste.
- Sauté lemongrass in oil. Add the shrimp heads and shells. Cook for 1 - 2 minutes. Add pork bone broth and cook on low heat for 12 - 15 minutes.
- Occasionally scoop out the white scum on top.
- Take out the lemongrass and shrimp parts.
- Add sugar, soup powder, and salt.
- Get the shrimp paste and fish paste out. Use a spoon to coat the inside of a serving bowl with them in a ring-like shape.
- Make sure that the Bun Quay broth is piping hot. Add the boiling broth into the bowl until it covers the shrimp and fish paste. Cover the bowl for 2 - 3 minutes.
- Return the broth to the stock pot and repeat the process.
- Cook the rice noodles according to the instructions on the package, or add them to boiling water along with a teaspoon of cooking oil and cook for 2 - 3 minutes.
- Remove the rice noodles. Add the squids and boil for 3 - 5 minutes. Transfer the squids to cold water.
- Add the rice noodles to the bowl. Pour hot broth into it. Garnish with scallions, cilantro, chili peppers, and ground pepper.Make the dipping sauce by mixing calamansi juice, salt, soup powder, minced or sliced chili peppers, and sugar.
- Stir the broth to get the fish paste and shrimp paste out of the bowl’s sides. Enjoy!
Video
Notes
- The time and instructions are for preparing 4 servings.
- Don’t make the broth too salty; focus on the dipping sauce, instead.
- Feel free to adjust the seasoning to your liking.
- Pair bún quậy with sugarcane juice.
- Make the dipping sauce with pure calamansi juice and ensure that it has a viscous texture.
Nutrition
Calories: 409kcal | Carbohydrates: 49g | Protein: 43g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 506mg | Sodium: 6128mg | Potassium: 691mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2426IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 3mg