Peranakan Spicy Noodle Soup

Ingredients

In this adaptation, the original Vietnamese Bún mắm Da Nang is transformed into a Peranakan delight by incorporating the distinct flavors of Peranakan cuisine. The spicy broth is intensified with the addition of Peranakan spices such as turmeric, galangal, and belacan (shrimp paste). The seafood selection is expanded to include prawns, fish balls, and cockles, which are commonly found in Peranakan dishes. The garnishes are also modified to include Peranakan herbs like laksa leaves and torch ginger flower, adding a unique touch to the dish. We alse have the original recipe for Bún mắm Da Nang, so you can check it out.

• 300g (10.5 oz) fresh rice noodles 300g (10.5 oz) fresh rice noodles
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 200g (7 oz) fish balls 200g (7 oz) fish balls
• 150g (5.3 oz) cockles 150g (5.3 oz) cockles
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 2 tablespoons belacan (shrimp paste) 2 tablespoons belacan (shrimp paste)
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon galangal, sliced 1 tablespoon galangal, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon sugar 1 tablespoon sugar
• Salt to taste Salt to taste
• Fresh laksa leaves and torch ginger flower for garnish Fresh laksa leaves and torch ginger flower for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the coconut milk over medium heat. Add the belacan, turmeric powder, and galangal. Stir fry until fragrant.
2. 2.
   Add the fish stock, lemongrass, kaffir lime leaves, and tamarind paste to the pot. Bring to a boil and simmer for 15 minutes.
3. 3.
   Add the prawns, fish balls, and cockles to the pot. Cook until the seafood is cooked through.
4. 4.
   Meanwhile, blanch the fresh rice noodles in boiling water for 1-2 minutes until tender. Drain and set aside.
5. 5.
   Season the broth with sugar and salt to taste.
6. 6.
   To serve, divide the rice noodles into bowls. Ladle the hot broth and seafood over the noodles. Garnish with laksa leaves, torch ginger flower, sliced red chilies, and a squeeze of lime juice.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and deveined before cooking.
• Cockles — Soak the cockles in salted water for at least 30 minutes to remove any sand or impurities.
• Belacan (shrimp paste) — Toast the belacan in a dry pan before using to enhance its flavor.
• Laksa leaves — If laksa leaves are not available, you can substitute with Thai basil or cilantro.
• Torch ginger flower — If torch ginger flower is not available, you can omit it or use sliced red onions as a garnish.

Tips & Tricks

• For a spicier kick, add more sliced red chilies or a dash of chili oil.
• Adjust the sweetness and sourness of the broth by adding more sugar or tamarind paste, according to your preference.
• If you prefer a thicker broth, simmer the coconut milk for a longer time to reduce it.
• Customize the seafood selection by adding squid or mussels.
• To save time, you can use store-bought fish stock instead of making it from scratch.

Serving advice

Serve the Peranakan Spicy Noodle Soup hot, garnished with fresh laksa leaves, torch ginger flower, sliced red chilies, and a squeeze of lime juice. Accompany it with a side of sambal belacan for an extra spicy kick.

Presentation advice

Present the Peranakan Spicy Noodle Soup in individual bowls, showcasing the vibrant colors of the seafood, noodles, and garnishes. Arrange the laksa leaves, torch ginger flower, and sliced red chilies on top for an appealing visual contrast.