20-Min Charred Fish Bun Cha Ca
Crispy pan-seared white fish over vermicelli noodles with a bright dill-forward Vietnamese sauce. Quick, fragrant, and tastes like you spent hours at the stove.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ¾ lb white fish fillets (cod, halibut, or sea bass)
- 4 oz vermicelli rice noodles
- 1 cup fresh dill (loosely packed)
- 1 whole lime
- 3 tbsp fish sauce
- 1.5 tbsp granulated sugar
Instructions
- 1
Boil vermicelli in salted water until tender, about 5 minutes. Drain and set aside.
- 2
Whisk fish sauce, sugar, and juice of half the lime with 3 tbsp water. Taste and adjust balance of salty/sour/sweet.
- 3
Pat fish fillets very dry with paper towels. Season both sides generously with salt and black pepper.
- 4
Heat 2 tbsp oil in a skillet over medium-high until it shimmers. Lay fish in pan without moving—sear 3 minutes until edges turn golden.
- 5
Flip fish once. Cook 2 minutes more until opaque throughout and skin crisps. Transfer to plate.
- 6
Divide noodles and dill between bowls. Top with flaked fish, drizzle sauce, squeeze remaining lime juice. Serve immediately.
Tools you’ll need
- medium pot
- 12-inch skillet or larger
- small bowl or cup
- whisk
- paper towels
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