Name: Authentic Bun Cha Ca (Vietnamese Fish Cake Noodle Soup with Dill and Tomatoes)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Vietnam
Ingredients: 5 lbs white fish fillets (such as cod, tilapia, or snakehead fish), skinless and boneless; 1/2 lb raw shrimp, peeled and deveined; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 cloves garlic, minced; 1 small shallot, minced; 1 egg white; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 1 large shallot, thinly sliced; 2 cloves garlic, minced; 1 lb ripe tomatoes, cut into wedges; 1 tablespoon tomato paste; 8 cups fish or seafood broth (or water); 1 tablespoon fish sauce (for broth); 1 teaspoon sugar (for broth); 1 teaspoon salt (for broth), or to taste; 1 bunch fresh dill, roughly chopped (stems and leaves separated); 1 lb dried rice vermicelli noodles (bun); 1 cup bean sprouts; 1 bunch fresh Thai basil; 1 bunch fresh mint; 2 limes, cut into wedges; 2 red chilies, sliced; Fried shallots (optional garnish)

Bun Cha Ca 🇻🇳 Vietnam

Vietnamese fish cake noodle soup with dill and tomatoes.

soup noodles

Made with

Fish cake noodles dill tomatoes

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