A breakfast staple across Vietnam, bún cá is a clear fish broth built on a sweet-sour base of tomato and pineapple, ladled over rice noodles and fresh herbs. Chilli flakes give the bowl a wake-up kick that makes it a lively way to start the day.
Bring the fish stock to the boil in a wide pot. Add the tomato, garlic and ginger and simmer over medium heat for 20 minutes until the tomato breaks down.
Stir in the fish sauce, salt and chilli flakes and simmer for a further five minutes. Taste and add more chilli flakes if you like it hotter.
Slide the fish pieces into the soup and cook for six minutes without letting it boil. Add the pineapple in the last five minutes to warm through.
Divide the cooked rice vermicelli among bowls and ladle the hot soup and fish over the top. Serve with spring onion, dill and a lime wedge.
Add the fish to the broth last and do not let it boil; overcooked fish falls apart and clouds the soup. Allergens: contains fish and fish sauce.
Adding the pineapple too early makes the broth overly sweet; stirring it in during the last five minutes keeps the sweet-sour balance right.
Admin DadaGastro · verified in test kitchenTarifte 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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