Bun Ca
Vietnamese fish noodle soup with aromatic broth, tender white fish, and fresh herbs. A light, fragrant seafood dish that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 312
- Protein
- 28g
Ingredients
- ½ lb white fish fillets (such as cod or halibut)
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 whole shallot, thinly sliced lengthwise from root to tip
- 4 oz dried rice noodles
- 6 cups water
- ¼ cup fresh dill
- ¼ cup fresh mint leaves
Instructions
- 1
Fill a large pot with 6 cups of water and place it on the stove over high heat until you see rolling bubbles breaking the surface continuously, about 8 minutes.
- 2
While the water heats, place the fish fillets on a cutting board and pat them completely dry with paper towels to remove surface moisture.
- 3
Once the water reaches a rolling boil, gently place the fish fillets into the pot and reduce the heat to medium so the water simmers gently with small bubbles, about 4 minutes.
- 4
While the fish cooks, bring a separate pot of water to a boil over high heat, then add the dried rice noodles and stir with a spoon to separate them, about 4 minutes.
- 5
Drain the noodles in a colander and divide them evenly between two bowls, placing them in the bottom of each bowl.
- 6
When the fish is opaque white throughout and flakes easily with a fork, carefully remove it from the broth using a slotted spoon and place it on a plate.
- 7
Pour 3 tablespoons of fish sauce and 2 tablespoons of fresh lime juice directly into the hot broth and stir for 10 seconds until well mixed.
- 8
Ladle half of the broth (about 3 cups) over the noodles in each bowl, filling them about three-quarters full.
- 9
Break the cooked fish into bite-sized pieces and divide them evenly between the two bowls, arranging them in the center on top of the broth.
- 10
Scatter half of the sliced shallots over each bowl, distributing them evenly across the surface.
- 11
Tear the fresh dill into bite-sized pieces and divide it evenly between the two bowls, scattering it over the fish and broth.
- 12
Tear the fresh mint leaves into bite-sized pieces and divide them evenly between the two bowls, sprinkling them over the top as a final garnish.
Tools you’ll need
- large pot (4-quart or larger)
- separate pot (3-quart or larger)
- cutting board
- paper towels
- slotted spoon
- colander
- two bowls
- ladle
- spoon for stirring
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