BÚN CÁ CHÂU ĐỐC - BÚN NƯỚC LÈO Miền Tây - Bún Cá Lóc thơm ngon tại nhà - @TULEMIENTAY

Nice to meet you again on my channel In today's video, I'm going to share with you how to cook Mekong fish noodle soup also known as Chau Doc fish noodle soup To make the fish noodle soup not fishy but especially the broth is very fragrant and beautiful Please come with me to make this dish for everyone to eat in the cold days, there is nothing better than a bowl of food I have 2 snakehead fish weighing 1.3 kg when I finished processing I have already washed this part I bought it, I asked the seller to sell it for me, it's always very convenient After that, I will bring it home and wash it with lemon and salt to help remove the fishy smell Next, I will have 150g of rice vermicelli I bought this part at the market I only use this long one I will not use the upper body This long one is delicious, fragrant and not bitter I can reuse the other one to grow This one is very easy to grow, just put it down and it will grow so when I want to eat it, I just pick it up I use 70g of turmeric Turmeric is very delicious 300g of cassava and 70g of lemongrass I will have the seasoning like this 3 tablespoons of sugar 50g of dried shrimps 1 tablespoon of shrimp paste 1 tablespoon of minced shallot 3.5 tablespoons of salt I usually use normal salt, so the saltiness is not high but when eating with rice vermicelli, I should season it well so when I eat it with vegetables, it will be just right and not lost It depends on the salt I use, you should season it 2 teaspoons of MSG First, I will soak the shrimp paste I prepare a teaspoon of MSG Then I will add 200ml of water I will stir it to dissolve the shrimp paste I will put this part aside When it is cooked, I will take the water While cooking, I will put it in the broth pot it will help to arouse the aroma Next, I will cut the lemongrass I will crush the lemongrass then I will cut it into pieces but I will not mince it I cut it into pieces and eat it like this This dish is very delicious in rice vermicelli I peel and wash the lemongrass then I cut it into small pieces I usually use lemongrass in the broth because it has a natural sweetness and also helps the broth to be fragrant After that, I will cut it into thin slices not too thick to cook it faster because cooking this broth is very fast it doesn't take time so I have to cut it into thin slices to let the sweetness in the lemongrass This part of the vermicelli I will pull it out like this There will be a lever inside I will remove it If you can use it all the time, it's okay but if you remove that lever the broth will be more fragrant and not bitter I bought this vermicelli at any market It's very easy to buy It cooks very fast because the fish is also cooked quickly I just remove it then there will be a hard lever in the middle I will remove it If I can get it, I will get it If not, it's okay After I finished taking it I washed it clean with water then I will put it in a bowl then I will crush it If not, you can put it in a bowl then crush it a little bit I also cut the lemongrass into thin slices to make it easier to crush This part of the lemongrass will help the fish look better and also create a special aroma for my dish I will put it in a bag then I will crush it so it will be less dirty because the lemongrass is very sticky just crush it like this I also put it in the broth and marinate the fish I put a little cooking oil in the pan then I will put the turmeric in to make the turmeric oil It will be fragrant, not bitter and not smell of turmeric When the turmeric oil is boiling I will stir it a little bit until I see the pieces of turmeric It's a little bit burnt It's ok, I don't need to cook for too long That's it, I will turn off the stove I will put half of the turmeric in this bowl and the other half, I will turn on the stove again then I will put the shallot in and stir-fry it stir it a few times then I will put the crushed lemongrass in I will put it in together and stir it stir it I don't need to cook for too long stir it a few times until I see the pieces of turmeric are transparent Stir it like this will make the broth more fragrant and not smell of turmeric I have a pot of water in the kitchen and I use 4 liters of water for the lemongrass and lemongrass to make the broth sweeter and I also put the dried shrimp in For the fish, I can use a little bit of turmeric oil to boil the outside to make the fish more beautiful The turmeric oil will not smell of turmeric but it will be very fragrant I stir it like this will make the fish more beautiful That's it Now back to the broth It's boiling I will put the fish in This dish is very fast and very delicious Next, the spices I shared at the beginning sugar, MSG, salt I also put it in It depends on whether it's big or small fish you can check the time If you see the fish is cooked, take it out Don't wait for it to be too cooked, the fish will be torn When I checked, I also saw that the fish was cooked I will take it out Western fish noodle soup is very delicious Usually, I will clean the head and leave the intestines The color is very beautiful The fish I bought today is very delicious If you buy fresh fish, it will be more delicious I will take this part out While cooking, remember to cook moderately Don't open the fire too big I will take the clear broth I will put it all in I will not use this part Next, I will put all the vermicelli in When I put the vermicelli in, my broth is done But I have to cook for about 2 more minutes to let the vermicelli smell Remember to cook on medium heat, not high heat If you cook too much, the water will cut down and it will be blocked, there is not much water left So I have finished cooking the broth Now move on to the fish The color of the fish will be a little light If you want a darker color I will add a little more turmeric I will get the fish like this I will remove the bones of this fish If you buy big fish, it will be easier to remove the meat On this line, I will take the bones It lies on this side Remember to remove all so that when the children eat, they are not afraid of losing bones It's the same for adults When eating fish noodles, you will see that the fish pieces have a yellowish turmeric color To make it more beautiful, I have to sprinkle it with turmeric oil like this You see, when I sprinkle it like this, my dish looks better and more eye-catching For side dishes, I will have water lily flowers, wild flowers, and water spinach You can eat water spinach or not I have already boiled water spinach When eating, I just put it in a bowl and pour the broth in I boil the noodles with the broth If you don't like it, you can boil it separately Then I will put the water spinach on The water spinach I boiled is so beautiful, it's green Then I will add wild flowers Then I will put the fish in The piece of fish you see, when it cools down, it will become more beautiful With this dish, there is no shortage of herbs Herbs also make the dish more fragrant Then I will add the broth The broth must be cooked until it is hot When you eat it, you will be drooling Today I share with you how to cook the broth Chau Doc fish noodles, Mekong fish noodles Extremely simple This dish is very fast, it doesn't take much time Because I don't have to boil the bones, I just boil the fish But it makes the dish extremely fragrant and delicious When eating, remember to add a few pieces of wild flowers I put it in to eat with Guarantee you a bowl of noodles hot in the cold days Extremely delicious and fragrant My video sharing here is over Thank you for watching If you like, please give me a like, a share and subscribe to the channel See you in the next videos of the Tu Loi Mien Tay channel