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Bún Suông – Noodle Soup with Shrimp Sausage
Bún Suông is a fragrant Vietnamese noodle soup served with a special shrimp sausage (suông).
Bún Suông – Noodle Soup with Shrimp Sausage
Laura Chen
4
30 minutes
60 minutes
320
Vietnamese
Main course
Bún Suông is a noodle soup from southern Vietnam. You shape pureed shrimp, egg white, and starch into small sausages and poach them in chicken broth. The sausages are firm and springy, and lime and Thai basil add freshness to the mild broth.
Ingredients
- 200 g rice noodles
- 300 g shrimp, peeled and deveined
- 1 egg white
- 2 tbsp cornstarch
- 1 liter chicken broth
- 2 scallions, finely chopped
- 2 garlic cloves, chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 30 g fresh herbs (cilantro, Thai basil)
- 2 limes, quartered
- Chili sauce as desired
Instructions
- Puree the shrimp in a food processor.
- Add the egg white and cornstarch to the pureed shrimp and process into a smooth mixture.
- Work the scallions and garlic into the shrimp mixture and season with salt and pepper.
- Shape the shrimp mixture into small sausages and set aside.
- Bring the chicken broth to a boil in a large pot.
- Gently add the shrimp sausages to the boiling broth and cook over medium heat until they rise to the surface.
- Cook the rice noodles according to the package directions and drain.
- Divide the cooked noodles among bowls and ladle the hot broth with the shrimp sausages over them.
- Season with fish sauce, sugar, and fresh herbs.
- Serve with lime wedges and optional chili sauce.
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