Photograph of the finished Phu Quoc Coconut Fish Noodle Soup

Vietnam · Bún kèn Phú Quốc

Phu Quoc Coconut Fish Noodle Soup

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

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 600 g
  • Photograph of Coconut milk Coconut milk 480 ml
  • Photograph of Curry powder Curry powder 32 g
  • Photograph of Fresh rice noodles Fresh rice noodles 600 g
  • Photograph of Green papaya Green papaya 240 g
  • Photograph of Lemongrass Lemongrass 8 stalks
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Chilli Chilli 4

Method

  1. 1 Boil the sea fish until just cooked, remove the flesh, and reserve the broth for use as stock.
  2. 2 Crush the lemongrass and chili peppers together, then sauté them with curry powder until fragrant.
  3. 3 Sauté the fish fillets until cooked through, then pour in the fish broth and coconut milk and simmer gently.
  4. 4 Add fish sauce, reduce heat to low and simmer for 15 minutes until the sauce thickens and turns golden.
  5. 5 Pour the broth over the rice noodles, and serve with shredded green papaya.

With an appliance

  • Oven 50 min

    Replace step 4: Add the fish broth, coconut milk, and sautéed fish to a heat-resistant pot, partially cover, and cook on the middle rack of the oven at 160 degrees for 18 minutes. Stir once at minute 10 to thicken the sauce without sticking to the bottom.

Start cooking