Bun Ca

Name: Bun Ca
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 400g rice vermicelli; 500g firm white fish, in chunks, marinated with turmeric and fish sauce; 1.5 litres pork or fish bone broth; 3 tomatoes, in wedges; Fermented rice vinegar (giấm bỗng) or tamarind, to sour; Dill, spring onion, water spinach and herbs

Bún cá/boon KAH/

Also known as: Bun Ca Hanoi, Vietnamese Fish Noodle Soup, Bun Ca Ro Dong

About this dish

A tangy rice-noodle soup with fried fish, tomato, dill and a broth soured with fermented rice vinegar.

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Ingredients

🍜400g rice vermicelli

🐟500g firm white fish, in chunks, marinated with turmeric and fish sauce

🍲1.5 litres pork or fish bone broth

🍅3 tomatoes, in wedges

🫙Fermented rice vinegar (giấm bỗng) or tamarind, to sour

🌿Dill, spring onion, water spinach and herbs

Method

Serves 2

Fry the marinated fish until golden.

Sauté the tomatoes until soft, then add the broth and the souring vinegar or tamarind.

Season the broth with fish sauce and a little sugar.

Put vermicelli and fried fish in bowls.

Ladle over the hot broth and top with dill and spring onion, with herbs and chilli on the side.

✓ What Makes it Authentic

Bún cá is a Hanoi favourite; the Hai Phong version adds fish cakes and a deeper, sweeter broth.

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