Pontic Greek-style Bún ốc

Ingredients

In this Pontic Greek adaptation of Bún ốc, we incorporate Pontic Greek spices and flavors to create a unique fusion dish. The original Vietnamese dish is traditionally made with Vietnamese herbs and spices, while our version incorporates Pontic Greek herbs such as oregano and thyme. Additionally, we use Pontic Greek seafood varieties like mussels and squid, which add a distinct flavor profile to the dish. We alse have the original recipe for Bún ốc, so you can check it out.

• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
• 300g (10.6 oz) squid, cleaned and sliced into rings 300g (10.6 oz) squid, cleaned and sliced into rings
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
3. 3.
   Add the diced tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes to the pot. Stir well to combine.
4. 4.
   Pour in 1.5 liters (6 cups) of water and bring the broth to a boil. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
5. 5.
   Add the mussels, shrimp, and squid to the broth. Cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any unopened mussels.
6. 6.
   Season the soup with salt, pepper, and lemon juice to taste.
7. 7.
   To serve, divide the cooked rice vermicelli noodles among serving bowls. Ladle the seafood soup over the noodles. Garnish with fresh parsley.
8. 8.
   Enjoy the Pontic Greek-style Bún ốc while it's hot!

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and discard any that do not close when tapped. Scrub the shells thoroughly before cooking.
• Shrimp — Choose fresh, deveined shrimp for the best flavor. If using frozen shrimp, thaw them completely before cooking.
• Squid — Clean the squid properly by removing the innards and transparent cartilage. Slice the squid into rings for even cooking.

Tips & Tricks

• For a spicier kick, add more chili flakes or fresh chili peppers.
• Customize the seafood selection based on your preferences and availability.
• Serve the soup with a side of crusty bread to soak up the flavorful broth.
• Adjust the lemon juice according to your taste preference for tanginess.
• Garnish with additional fresh herbs like mint or dill for added freshness.

Serving advice

Serve the Pontic Greek-style Bún ốc hot in individual bowls, allowing each person to mix the noodles and soup together before enjoying. Provide spoons and chopsticks for a traditional eating experience.

Presentation advice

Garnish each bowl of Pontic Greek-style Bún ốc with a sprinkle of fresh parsley to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance the visual appeal.