25-Min Bun Cha Ca — Fish Cake Noodle Soup
Fragrant turmeric broth spiked with dill, loaded with fish cakes and rice noodles, finished with crispy fried shallots and fresh herbs. A weeknight Vietnamese classic that tastes like it simmered all day.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 22g
Ingredients
- 8 oz fish cakes (Vietnamese or store-bought)
- 4 oz rice vermicelli noodles
- 4 cups chicken or seafood broth
- 1 tsp turmeric powder
- ½ cup fresh dill
- 3 tbsp fried shallots
- 1 cup fresh herbs (mint, cilantro, Thai basil), chopped
Instructions
- 1
Boil salted water in a pot. Cook rice noodles until tender, ~4 minutes. Drain and divide between two bowls.
- 2
In the same pot, combine broth, turmeric, and dill. Bring to a simmer over medium-high heat.
- 3
Slice fish cakes into rounds. Add to broth and simmer until heated through, ~3 minutes.
- 4
Taste the broth. Add salt and white pepper to taste, squeeze of lime juice if you have it.
- 5
Ladle hot broth and fish cakes over noodles. Top with fried shallots and fresh herbs.
- 6
Serve hot with Vietnamese bread on the side for dunking.
Tools you’ll need
- large pot
- colander
- two serving bowls
- chef's knife
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