Lacassá
Lacassá is a cherished Macanese noodle soup that reflects centuries of trade, migration, and culinary blending across the South China Sea and the Lusophone world. In many homes it appears during meatless feasts, showcasing the sweetness of the sea through prawns, the aroma of Portuguese-Asian spice routes via curry-powder, and the signature Macanese depth of umami from balichao. Slippery strands of mung-bean-vermicelli soak up a pastel-hued broth lightly enriched with coconut-milk, yielding a bowl that is gentle, aromatic, and comforting. What distinguishes this bowl is balance: a mild spice bloom; a whisper of sweetness; and briny complexity, all harmonized so the seafood remains front and center.
Ingredients
- mung-bean-vermicelli – 200 g
- prawns – 400 g, shells on
- dried-shrimp – 2 tbsp, rinsed
- balichao – 1 tbsp
- coconut-milk – 400 ml
- onion – 1 medium, finely diced
- garlic – 3 cloves, minced
- ginger – 1 tbsp, minced
- curry-powder – 2 tbsp, mild
- turmeric – 1/2 tsp
- bay-leaf – 1
- cinnamon-stick – 1 small
- fish-sauce – 1–2 tbsp, to taste
- sugar – 1 tsp
- salt – to taste
- white-pepper – a pinch
- scallions – 2, thinly sliced
- cilantro – small handful, chopped
- lime – 1, cut into wedges
- vegetable-oil – 2 tbsp
- water – about 1.25 L, divided
- (optional) annatto-oil – 1 tsp for color
Preparation
- Soften the noodles: Place the mung-bean-vermicelli in a bowl and cover with warm water. Soak for 10 minutes, then drain and set aside.
- Build a quick shell stock: Peel the prawns, reserving the meats in the fridge. Put the shells in a pot with the rinsed dried-shrimp, the bay-leaf, the cinnamon-stick, and 1 L of water. Simmer gently for 20 minutes, then strain and keep the fragrant stock hot.
- Start the flavor base: In a soup pot, warm the vegetable-oil over medium heat. Add the onion and cook until translucent. Stir in the garlic and ginger until aromatic. Sprinkle in the curry-powder and turmeric, then mash in the balichao; if you like a warmer hue, add the optional annatto-oil. Sauté briefly to bloom the spices.
Cooking Process
- Form the broth: Pour in the strained shell stock and the coconut-milk. Season with the fish-sauce, the sugar, a pinch of salt, and a touch of white-pepper. Let the pot gently bubble for 10 minutes so the flavors round out.
- Cook the seafood: Slide in the reserved prawns and simmer just until they turn opaque and tender, about 3 minutes. Taste and adjust with a few more drops of fish-sauce or a pinch of salt if needed.
- Finish the noodles: Rinse the soaked mung-bean-vermicelli under hot water to rewarm if necessary. Portion the strands into warm bowls, ladle over the steaming broth, and divide the pink prawns. Garnish with the crisp scallions and fresh cilantro, and serve with a wedge of lime.
How to Enjoy
At the table, squeeze a little lime over the surface to brighten the broth, then tangle the mung-bean-vermicelli with the tender prawns so each bite carries spice, savoriness, and citrus. If you prefer a slightly saltier profile, add a scant splash of fish-sauce. For extra aroma, scatter more scallions and cilantro just before eating. This bowl rewards a gentle pace: the heat coaxes the perfume of the curry-powder and the silk of the coconut-milk into the noodles while you eat.
Notes and Substitutions
- If you cannot find balichao, increase the dried-shrimp slightly and balance with a touch more fish-sauce.
- For deeper color without extra heat, use the optional annatto-oil; for more warmth, add a small extra pinch of curry-powder and a dash of white-pepper.
- If short on time, skip the shell stock and simmer the dried-shrimp in plain water for 10 minutes to create a quick base, then proceed with the recipe.
- To keep the spirit of meatless feasting, build umami with the trio of dried-shrimp, balichao, and fish-sauce rather than introducing meat stock.
- For a creamier finish, stir in a final spoonful of coconut-milk off the heat and let the pot rest for 2 minutes before serving.