Bun Ca - Vietnamese Fish Noodle Soup

Ingredients

Salt

to taste

Black pepper

to taste

Vegetable oil

2 tablespoons

Scallions

2, chopped

Onion

1, sliced

Ginger

1 inch, sliced

Garlic

4 cloves, minced

Sugar

1 tablespoon

Fish sauce

3 tablespoons

Lime

1, juiced

Fresh herbs

1 cup (cilantro, mint, thai basil), chopped

Bean sprouts

1 cup

Rice noodles

8 ounces

Shrimp

1 cup, peeled and deveined

Fish bones

2 cups (from white fish)

Fish fillets

1 pound (white fish such as cod or tilapia)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the minced garlic, sliced ginger, and onion. Sauté until fragrant and the onion becomes translucent, about 5 minutes.
3. Add the fish bones to the pot and cook for 5 minutes, stirring occasionally to enhance the flavor.
4. Pour in enough water to cover the fish bones. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes to create a rich fish broth.
5. Once the broth is ready, strain it through a fine mesh sieve to remove the bones and solids. Return the clear broth to the pot.
6. Season the fish broth with fish sauce, sugar, salt, and black pepper. Taste and adjust the seasoning as needed.
7. Add the fish fillets and shrimp to the broth. Cook for an additional 5-7 minutes, or until the fish is cooked through and the shrimp turns pink and opaque.
8. While the fish and shrimp are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
9. Divide the cooked rice noodles among serving bowls.
10. Ladle the hot fish broth, along with the fish fillets and shrimp, over the noodles.
11. Garnish each bowl with bean sprouts, fresh herbs, chopped scallions, and lime wedges on the side.
12. Serve immediately and enjoy the comforting warmth of Bun Ca!