Bun Ca (Vietnamese Fish Noodle Soup)

🛒 Ingredients

• White Fish Fillet 150 g · 144 kcal
• Vermicelli Rice Noodles (cooked) 150 g · 165 kcal
• Fish Cakes 50 g · 90 kcal
• Tomatoes 100 g · 18 kcal
• Pineapple 50 g · 25 kcal
• Fish Sauce 20 g · 10 kcal
• Shrimp Paste (optional) 5 g · 4 kcal
• Fresh Dill 10 g · 4 kcal
• Green Onions 10 g · 3 kcal
• Garlic 5 g · 8 kcal
• Shallots 10 g · 7 kcal
• Cooking Oil 15 g · 135 kcal
• Fish Stock 300 g · 30 kcal
• Rice Vinegar 10 g · 2 kcal

👨‍🍳 Instructions

1. Prepare the fish: Season fish fillets with salt and pepper, then pan-fry until golden and cooked through, or gently poach until flaky. Set aside.
2. Prepare fish cakes: If using raw fish paste, form into small patties and fry. If using pre-made fish cakes, slice and quickly pan-fry or blanch.
3. Sauté aromatics: In a large pot, sauté minced shallots, garlic, and sliced tomatoes in a little oil until fragrant and tomatoes soften.
4. Build the broth: Add fish stock, pineapple slices, fish sauce, a pinch of sugar, and a dash of rice vinegar to the pot. Simmer for 15-20 minutes, allowing flavors to meld.
5. Cook noodles: While the broth simmers, cook vermicelli rice noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
6. Assemble the soup: Place a generous portion of cooked vermicelli noodles into individual serving bowls. Arrange fried fish fillets and fish cakes over the noodles.
7. Finish the broth: Stir in fresh dill and chopped green onions into the simmering broth. Taste and adjust seasoning as needed, adding a tiny amount of shrimp paste if desired for depth.
8. Serve: Ladle the hot broth over the noodles, fish, and garnishes. Garnish with additional fresh dill, green onions, and chili if preferred.