Friday, April 15, 2016
Bun Suong (Vietnamese Shrimp Paste Noodle Soup)
1 1/2 lb. Shrimp
1 Tbsp. minced Garlic
1 Tbsp. chopped Shallots
1 1/2 Tbsp. Tapioca Starch
1/8 tsp. Baking Powder
1/3 tsp. Kosher Salt
1/2 tsp. Sugar
1/8 tsp. Black Pepper
1 tsp. Annatto Seed Oil
2 lb. Pork Bones
1 Dried Squid
1 oz. Rock Sugar
chopped Green Onions
chopped Vietnamese Mint
Cooked Pork Slices
Black Bean Sauce
In a food processor add in 1 1/2 lb. Shrimp. Remember to peel and devien before adding it in.
Add in 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Add 1 1/2 Tbsp. Tapioca Starch. Add 1/8 tsp. Baking Powder.
Add 1/3 tsp. Kosher Salt. Add 1/2 tsp. Sugar. Add 1/8 tsp. Black Pepper. Process until it turns into a paste. Add in 1 tsp. of Annatto Seed Oil.
Process until it's even. Scoop into pastry bag and set aside.
Now to make the broth. Blanch the Pork Bones, fill a pot with water add in 1 tsp. Kosher Salt and 2 lb. Pork Bones. Once you're done, rinse and drain out the water. Set aside.
Fill a different pot with water. Add in the Pork Bones. Bring to a simmer. Roast 1 Dried Squid. Rinse with water, rip it into smaller pieces.
Add into the pot and 1 tsp. Kosher Salt.
Skim the broth. Let it simmer for about 15 minutes, peel and cut 1 Turnip then add into broth. Peel and cut 1 whole Onion and add that into broth. Add in 2-3 tsp. Annatto Seed Oil for color.
Continue to let it cook for about 1 hour. After 1 hour season the broth, 1 oz. Rock Sugar and 2 tsp. Kosher Salt or to taste.
Pour some of the broth into a different pot, bring it to a boil. Take pastry bag, squeeze out the Shrimp paste into the broth.
Once it's cooked, pour it back into the soup broth with the Shrimp Paste.
Have all your other ingredients ready. To assemble bowl, place cooked Rice Noodles on the bottom. Place some Pork slices, Shrimp and Shrimp Paste on top.
Pour in the broth.
Garnish with some chopped Green Onions and Vietnamese Mint. Add crushed peanuts and some Black Pepper.
Enjoy with Black Bean Sauce and Chili.