Thursday, September 24, 2009

Bun Ca - Fish with tamarind noodle soup

Since I have some fried fish balls left over, I decided to make Bun ca (fish noodle soup). The soup is consist of fish broth with hot peppers, tomatoes, pineapple, dill, onions, garlic, and scallions. You can tamarind for the sourness flavor.

Bun (vermicelli noodles)

I add enorki mushroom as well.

Fresh herbs: basils, cilantro, scallions, and fish herbs. I also have lime slices and chilli peppers.

Here is the pot of fish soup.


-tomatoes (6-7) . Cut into slices.
-pineapple (1/2 pineapple)
-onion (1 medium for the broth)
-onion (cut into slices)
-fried fish balls
-talapia fillets (optional - cut into chunk)
-scallions, cilantros
-fresh herbs (basil)
-bean sprouts
-lime (cut into slices0
-daikon (small piece to add into soup)
-fish heads (I used 2 fish heads. If you don't like fish, you can use chicken broth or whole chicken)
-vermicelli noodles

For the soup:

-add fish heads/chicken /chicken broth to make broth with daikon, onion, garlic, rock sugar.
-simmer for 4-5 hours.
-drain for clear broth.
-saute' slices of tomatoes with onion and a little bit of parprika .
-add this to the soup.


-Add noodles into the bowl.
-Top each bowl with fried fish balls or steamed fish chunk.
-Laddle in generous amount of fish broth
-Add fried shallots, scallions, and serve hot, with a wedge of lime and hot chili pepper.

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