A favorite Vietnamese breakfast, bún cá combines rice noodles and fresh herbs with a clear fish broth that has a sweet-tart base of tomatoes and pineapple. Red pepper flakes make the soup spicy, providing a warm, invigorating start to the day.
Bring the fish stock to a boil in a large pot. Add the tomatoes, garlic, and ginger and cook over medium heat for 20 minutes, until the tomatoes break down.
Add the fish sauce, salt, and red pepper flakes. Boil for 5 more minutes. Taste and add more red pepper flakes if needed.
Add the fish pieces to the soup and cook for 6 minutes without bringing it to a boil. Add the pineapple slices during the last 5 minutes to warm through.
Divide the cooked rice noodles among bowls, then ladle the hot soup and fish over them. Serve with green onions, dill, and a lemon slice.
Add the fish to the soup at the end and do not boil it; overcooked fish can fall apart and cloud the broth. Contains fish and fish sauce.
Tarifte kırmızı pul biberin bir çay kaşığı yazması bana az geldi, Vietnam usulü olduğu iddiasına rağmen çorba pek acı çıkmadı; iki katına çıkarınca beklediğim keskinliğe ulaştım. Ananas dilimlerini de çorbanın tadını dengelemek için gerçekten gerekli buldum.
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