Vietnamese Fish Soup with Lime and Herbs
A quick, fragrant fish soup with rice vermicelli, bright lime, and fresh herbs. Ready in about 20 minutes, this light yet satisfying bowl is perfect for a fast weeknight dinner or a comforting lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 35g
Ingredients
- 1 lb fish fillets (white fish like cod or tilapia)
- 4 oz rice vermicelli noodles
- 2 tbsp fish sauce
- 1 whole lime
- ½ cup cilantro
- 2 whole scallions
Instructions
- 1
Cook the 4 oz rice vermicelli in boiling water until tender, about 4-5 minutes. Drain and set aside.
- 2
In a pot, bring 4 cups water to a boil. Add the 1 lb fish fillets and 2 tbsp fish sauce. Reduce heat and simmer until fish is opaque and flakes easily, about 5-7 minutes.
- 3
Slice the 1 lime into wedges and chop the 0.5 cup cilantro and 2 scallions. Add half the herbs to the pot and stir.
- 4
Divide noodles into bowls, ladle soup over, and top with remaining herbs. Serve with lime wedges and chili slices if you like heat.
- 5
Squeeze lime juice over each bowl before eating.
Tools you’ll need
- Pot
- Colander
- Knife
- Cutting board
- Bowls
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