Bun ca – Vietnamese rice noodles with fish and herbs Recipe
Bun ca is a bowl of thin rice noodles with pieces of fried fish, served in a light, aromatic broth. In Vietnam’s coastal regions, dishes like this are very popular for lunch because they are filling but don’t weigh you down in the heat. The flavor is a bit like a cross between a fish soup and a noodle salad – lots of fresh herbs, a delicate broth and crunchy toppings.
Vietnam
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sour
Salty
Umami
Fresh
Herby
Citrusy
Filling
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- rice noodles - 250 g
- fish firm white fish fillet - 500 g
- fish stock - 1.2 l
- fish sauce - 3 tablespoons
- ginger - 15 g
- garlic - 4 cloves
- shallot - 2 piece
- vegetable oil - 4 tablespoons
- carrot - 1 piece
- lettuce - 60 g
- mint fresh - 10 g
- cilantro fresh - 10 g
- chili pepper - 1 piece
- lime - 1 piece
- wheat flour - 3 tablespoons
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Main Ingredient:
fish
Preparation
- Pour boiling water over the rice noodles in a large bowl, cover and set aside for 8–10 minutes, until they soften. Drain in a colander and rinse with cold water to stop the cooking process.
- Cut the fish into larger pieces (about 3–4 cm). Season with salt and pepper, then lightly coat in flour, shaking off any excess.
- Peel the ginger and cut into thin slices. Finely chop the garlic and shallot. Peel the carrot and cut into thin matchsticks.
- In a pot, bring the fish stock to a boil with half of the ginger and half of the garlic. Reduce the heat and simmer gently for 10–15 minutes so the flavors combine.
- Meanwhile, heat 3 tablespoons of oil in a pan over medium-high heat. Arrange the fish pieces in a single layer and fry for 3–4 minutes on each side, until golden and slightly crispy. Transfer the fried fish to a plate lined with paper towel.
- Add the fish sauce and carrot to the broth. Cook for another 5 minutes, until the carrot softens slightly but is still firm. Taste the broth and, if needed, season with a little salt or more fish sauce.
- Heat 1 tablespoon of oil in a small pan. Add the remaining garlic and ginger and fry for 30–40 seconds, until very fragrant and lightly golden. Pour the contents of the pan into the pot with the broth.
- Tear the lettuce into smaller pieces. Roughly chop the mint and cilantro. Slice the chili into thin rings. Cut the lime into quarters.
- Place a handful of lettuce and a portion of rice noodles in each bowl. Ladle over the hot broth with the carrot.
- Top with pieces of fried fish, sprinkle with herbs and chili slices. Serve with a lime wedge so everyone can squeeze it into their bowl just before eating.
Storage
In fridge:
1 days
Freezing:
No
Store leftover broth and noodles separately in the refrigerator for up to 1–2 days. Reheat the broth until hot and briefly warm the noodles by pouring hot water over them. Fry the fish fresh if possible; leftover fried fish is best eaten the same day so it stays crisp.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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