Photograph of the finished Kien Giang Fish Noodle Soup

Vietnam · Bún cá Kiên Giang

Kien Giang Fish Noodle Soup

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish Snakehead fish 600 g
  • Photograph of Prawns Prawns 240 g
  • Photograph of Fresh rice noodles Fresh rice noodles 600 g
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Bean sprouts Bean sprouts 200 g
  • Photograph of Vietnamese coriander Vietnamese coriander 40 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Fish sauce Fish sauce 60 ml

Method

  1. 1 Boil the snakehead fish until just cooked, remove the flesh, and keep the broth for use as stock.
  2. 2 Peel the shrimp, marinate them with a little fish sauce and pepper, then stir-fry until cooked through.
  3. 3 Season the broth with turmeric powder and fish sauce until it becomes clear and slightly yellow.
  4. 4 Blanch the rice noodles and bean sprouts in boiling water.
  5. 5 Arrange the fish and shrimp on top of the rice noodles, pour in the broth, and sprinkle with coriander and green onions.

With an appliance

  • Air fryer 48 min

    Replace step 2: lightly spray oil onto the marinated shrimp, fry in an air fryer at 185 degrees for 5 minutes, and shake the basket at the 3rd minute. Keep the broth and only arrange the shrimp in the bowl in step 5 to prevent them from becoming tough.

Start cooking