From Wandering Chopsticks
After making Cha Ca Thang Long (Vietnamese Hanoi-Style Turmeric Fish with Dill) with that big hunk of sturgeon that my oldest aunt gave me, I ventured to the opposite end of Vietnam for a recipe for the other half of the fish.
Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp) PHOTO: Wandering Chopsticks.
I had just finished preparing the fish and had marinated it for cha ca Thang Long when youngest aunt called me to come over for Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp). I wasn’t about to pass up hu tieu, plus it gave me the chance to ask my uncle how to make Bun Nuoc Leo Soc Trang (Vietnamese Rice Vermicelli Noodle Soup in Savory Broth with Fish, Roast Pork, and Shrimp). Youngest aunt’s husband is from Soc Trang, in the Mekong Delta, so he would know.
What makes the nuoc leo (Vietnamese broth) distinct in this dish is the use of mam ca sac con (Vietnamese gourami fish sauce). No, other fish won’t do, uncle says because the taste just wouldn’t be right. But I guess if you can’t find this particular type of fish sauce, then make fish broth instead. Galangal and lemongrass also add nuance to the broth and help cut some of the fishiness.
Also, the proper way to serve the pork in this soup is to use roast pork, not boiled. Then it’s just a matter of adding shrimp, rice vermicelli noodles, flat-leaf chives, bean sprouts, and other herbs.
CLICK HERE FOR THE RECIPE!!!!!
