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Bún Cá: Vietnamese Fish Soup with Rice Noodles
More recipes: Vietnamese Recipes · Asian Soups · All Asian Recipes
50 Mintotal
4servings
200kcal
VietnameseCuisine
Bún Cá: Vietnamese Fish Soup with Rice Noodles
Laura Chen
4
20 Minuten
30 Minuten
200
Vietnamese
Soup
Bún Cá is a popular Vietnamese fish soup. Fresh ingredients and fragrant herbs make it a light, wholesome meal. Tender fish fillets and rice noodles sit in a clear, savory broth.
Ingredients
- 400 g white fish fillets (such as cod or tilapia)
- 200 g rice noodles
- 1 liter (4 cups) fish stock
- 2 garlic cloves, finely chopped
- 1 small onion, thinly sliced
- 2 scallions (green onions), sliced into rings
- 1 small carrot, cut into thin strips
- 1 handful fresh cilantro (coriander), roughly chopped
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 bird's eye chilies, finely chopped (optional)
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Soak the rice noodles in hot water according to the package directions.
- Bring the fish stock to a boil in a large pot.
- Add the garlic, onion and carrot and cook over medium heat for 5 minutes.
- Add the fish fillets and simmer over low heat for 10 minutes, until the fish is cooked through.
- Stir in the fish sauce, sugar, salt and pepper.
- Drain the rice noodles and divide them among soup bowls.
- Ladle the hot fish soup over the noodles.
- Garnish with scallions, cilantro and lime juice.
- For extra heat, sprinkle with the chopped chilies.
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More recipes: Vietnamese Recipes · Asian Soups · All Asian Recipes