#4 A STEAMING BOWL OF THIS THAI HOT&SPICY NOODLE SOUP WILL TURN ANY COLD DAYS COZY I Bún Thái Hải Sản #recipe #cooking

Hi and welcome to Vietnam street food. As requested last week for something spicy and savoury. I know it has to be Bun Thai Hai San which is Thai Tom Yum sour and spicy soup but served the very Vietnamese way with our Vietnamese rice noodles and I promise you it's not only yummy but also super fast and much easier than you think. Let's get started. We use one kilo of pork or chicken bones to cook the broth. Bring a pot of water with some salt to a boil. Then add the bones and let them simmer for a few minutes until the foam and impurities rise to the surface. Drain the dirty water and rinse the bones under cold water. Small tap at this step don't start with cold water. Doing so can cause the bones to lose its natural sweetness. Today I will use pressure cook function of the instant pot to cook the stock. Don't worry if you don't have pressure cook at home just go ahead and cook with a regular pot. For a kilo of bones you will need around one to one and a half hours. With pressure cook it only takes around 20 minutes. If you are using a regular pot add the bones to four liters of cold water and bring it to a boil. Instant pot can hold a maximum of three liters. Therefore once the stock is ready I will add another liter of water to adjust the volume. This recipe is designed for five liters of soup perfect for serving 10 portions. The soup base we use whole lemongrass, lime leaves, galangal, minced lemongrass, shallots and garlic. If you can't find these ingredients fresh frozen version works just as well without affecting the taste and quality of the soup. Now mince the garlic, shallots and galangal together. Additionally a hundred gram of pineapple which we will blanch separately. Next hammer the whole lemongrass to release its oil and maximize the flavor and onion adds the natural sweetness to the soup base. Now add some hot water to the tamarind to extract the juice. Add two tablespoons of oil. Heat it up over medium. Stir-fry the minced lemongrass for about a minute and stir-fry quick garlic, shallots, galangal mixture until brown. Then add the blended pineapple and stir-fry the whole mixture for another minute letting all flavors combine. To get a beautiful orange-red color add two tablespoons of condensed tomato paste and stir it in well. Add one liter of water add the onions, whole lemongrass and lime leaves to the soup base. If you have any frozen shrimp shells from other cooking they are perfect to add for extra seafood flavor and sweetness. Into a bowl and remove any foam then reduce the heat to low cover the pot and let for at least 30 minutes. Now use a pot that can hold five liters. Pour in four liter of broth and add extra water to reach the desired volume. Then mix in the prepared flavor soup base to make a total of five liters. Now season the soup with fish sauce, unrefined salt, sugar and tamarind juice. To enhance the flavor add Thai Tom Yum paste, Thai chili paste or Vietnamese shrimp satay. One to two tablespoons of Thai chili sauce depending on how spicy you like it. After tasting I feel it's missing a bit of richness in flavor so I will add extra 25 grams of chicken powder. The kitchen smells so amazing with fragrant aroma of lemongrass, galangal and lime leaves. If you can't find exotic vegetables and herbs for this soup, celery makes a good alternative. Slice and blanch it in hot water before serving. For the topping use any kind of seafood you like. Personally I love some extra slice of fish cake. Now let me show you how to serve a perfect bowl of Thai Hai San. Our noodle soup is done. Let's try it. Oh gosh! You absolutely can use this base for hotpot. I can eat this every day in winter. I'm telling you so yummy. You should absolutely try it. Please subscribe the channel and feel free to leave me a comment of any Vietnamese street food that you would love to learn. I'll give my best to make a video just for you. Thank you for watching and see you next video.