Fish Rice Noodle Soup (Bun Ca)

white fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides a similar umami flavor, while salt is a basic alternative.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is a cost-effective souring agent.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, and frozen herbs can be more economical.

Remove the skin from the ginger and mince it.

Smash the garlic, remove the skin, and mince it.

Rinse the Ono fillets under cold running water and pat dry with paper towels.

Cut the fish into large chunks.

In a medium bowl, add half of the minced ginger and garlic, sugar, ground black pepper, paprika powder, and fish sauce; combine.

Add the fish pieces to the marinade and coat them gently; let marinate.

Thinly slice 1/4 of a small onion for garnish and set aside.

Cut the remaining onion into thin wedges and cut off the root portion of the green onion; chop the green onion stems and transfer to a small bowl.

Coarsely chop the cilantro and add it to the green onions; toss together and set aside for garnish.

Cut each tomato into thin wedges.

Heat a wok over medium-high heat and add vegetable oil.

Add the remaining minced ginger, garlic, and tomato paste; stir-fry for 10 to 15 seconds.

Add the fish and cook for 2 to 3 minutes, rotating the pieces to brown evenly.

Add the tomatoes and gently toss everything together; cook until the tomatoes just start to soften, about 2 minutes.

In a large saucepan, add the fish or chicken stock and onion wedges; cover and bring to a boil.

When boiling, add the fish and tomatoes; gently combine and bring to a boil over medium heat.

Continue cooking for another 5 minutes or until the fish is fully cooked; season the soup with more fish sauce.

To serve, add a generous amount of rice noodle into a soup bowl and ladle the fish, tomatoes, and stock into the bowl.

Garnish with thinly sliced onions, chopped green onions, and cilantro; mix and enjoy with chopped chilies, fish sauce, fresh herbs, shredded lettuce, bean sprouts, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens