Bún Thái

Bún Thái is a vibrant and aromatic Vietnamese seafood dish, featuring rice noodles in a fragrant broth infused with lemongrass, lime, and fresh herbs. This dairy-free dish is not only delicious but also showcases the rich flavors of Southeast Asia.

Ingredients

• Rice noodles - 200 grams
• Shrimp - 150 grams, peeled and deveined
• Squid - 100 grams, cleaned and sliced
• Fish sauce - 3 tablespoons
• Lemongrass - 1 stalk, finely chopped
• Lime leaves - 3 leaves, torn
• Coconut milk - 200 ml
• Vegetable broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 inch, sliced
• Red chili - 1, sliced (adjust for spice level)
• Fresh cilantro - 20 grams, chopped
• Mint leaves - 20 grams, chopped
• Lime - 1, cut into wedges
• Bean sprouts - 100 grams
• Green onions - 2, chopped

Steps

1. Cook the rice noodles according to the package instructions, then drain and set aside.
2. In a pot, heat a tablespoon of oil over medium heat. Add minced garlic, sliced ginger, and chopped lemongrass, sautéing until fragrant.
3. Pour in the vegetable broth and bring to a boil. Add the torn lime leaves and fish sauce.
4. Reduce heat and stir in the coconut milk. Allow the broth to simmer for about 5 minutes.
5. Add the shrimp and squid to the pot, cooking until the shrimp turn pink and the squid is tender, about 3-4 minutes.
6. Add the sliced red chili to the broth for an extra kick.
7. To serve, divide the cooked rice noodles into bowls and ladle the seafood broth over the noodles.
8. Top with fresh bean sprouts, chopped cilantro, mint leaves, and green onions.
9. Serve with lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from seafood, promoting muscle health.
• Contains omega-3 fatty acids, which support heart health.
• Provides antioxidants from herbs like cilantro and mint.

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