Bún Nước Lèo

Bún Nước Lèo is a refreshing Vietnamese noodle soup that combines vibrant flavors with healthy ingredients, making it a perfect breakfast dish. This recipe features rice vermicelli noodles, lean protein, fresh herbs, and a light yet flavorful broth.

Ingredients

• Rice vermicelli noodles - 100 grams
• Fish fillets (tilapia or similar) - 200 grams
• Vegetable broth - 500 milliliters
• Lemongrass stalk - 1, chopped
• Ginger - 1 inch, sliced
• Garlic - 2 cloves, minced
• Shallots - 2, sliced
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 30 grams, chopped
• Chili pepper - 1, sliced (optional)
• Bean sprouts - 50 grams
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
2. In a pot, combine the vegetable broth, chopped lemongrass, sliced ginger, minced garlic, and sliced shallots. Bring to a boil.
3. Add the fish fillets to the broth, cooking for about 5-7 minutes until the fish is cooked through. Remove the fish and set aside, then strain the broth to remove the solids.
4. Return the strained broth to the pot and stir in the fish sauce, lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
5. In serving bowls, place a portion of the cooked rice vermicelli noodles, shredded fish, and top with bean sprouts, fresh cilantro, mint, chili pepper, and green onions.
6. Ladle the hot broth over the noodles and toppings, then serve immediately.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in lean protein from fish, promoting muscle health.
• Packed with fresh herbs and vegetables, providing vitamins and antioxidants.

Tags