bun ca

This recipe for Fish Rice Noodle Soup (Bun Ca) is belly-warming good and perfect for the colder months ahead.&nbsp;Hearty chunks of marinated fish and zesty tomatoes are cooked in a light stock and then ladled over rice noodle to make a deliciously flavorful and healthy noodle soup. Fish Rice Noodle Soup is a classic Vietnamese noodle soup. It's quick and easy to make and a recipe you can easily adapt to your available ingredients. Give it a try and share your results with me!

Fish Rice Noodle Soup / Bun Ca

knob ginger

garlic cloves

lb fish fillets: (ono, salmon, tilapia)

tsp sugar

tsp black pepper

paprika powder

Tbsp fish sauce

white onion

green onions

cilantro (, washed and trimmed)

tomatoes

vegetable oil

tomato paste

stock

lbs cooked rice noodle / rice vermicelli

red chilies (, chopped)

fish sauce

spearmint, spicy mint & Thai basil (, washed and plucked)

bean sprouts (, washed and trimmed)

green leaf lettuce (, chopped)

limes (,

Remove the skin from the ginger and mince. Smash the garlic cloves, remove the skin and also mince.

Gently rinse the fish fillets under cold running water. Pat dry with paper towels. Cut the fish into large chunks.

In a medium bowl, add half of the minced ginger and garlic. Add the sugar, ground black pepper, paprika powder and fish sauce. Combine the marinade ingredients together. Add the fish pieces and coat with the marinade. Let marinate while continuing with the next steps.

Thinly slice 1/4 of the white onion. Set aside in a small bowl. (This will be used to garnish the soup in the final step.) Cut the remaining 3/4 onion into thin wedges and transfer into a small bowl.

Cut off a 4 inch section of the green onion root. Cut these sections in half. Transfer the green onion root into the bowl with the onion wedges. Set aside for now. (This will be added to season the soup.)

Chop the remaining green onion stems and transfer into a small bowl. Coarsely chop the cilantro and add into the same bowl. Toss the green onion stems and cilantro mix together. Set aside for now.  (This will be used to garnish the soup in the final step.)

Cut each tomato into 8 wedges.

Heat a medium-sized wok over Medium High heat. When hot, add the vegetable oil, the remaining minced ginger and garlic, and the tomato paste. Stir-fry for 10-15 seconds. Add the marinated fish and cook for 2-3 minutes. Rotate the fish so it browns evenly. Add the tomatoes and gently toss together. Cook until the tomatoes just start to soften, about 2 minutes.

In a large saucepan, add the fish or chicken stock. Add the onion wedges and green onion root. Cover the saucepan and bring the liquid to a boil. When it comes to a boil, add the fish and tomatoes. Gently combine together and bring to a boil again over Medium heat. Continue cooking for another 5 minutes or until the fish is completely cooked. Season the soup to taste with more fish sauce.

To serve, add a generous amount of cooked rice noodle into a large soup bowl. Ladle generous amounts of the fish, tomatoes, onions and stock into the bowl. Garnish the soup with the thin onion slices and a heaping spoonful of the chopped green onion and cilantro mix.

Enjoy the Fish Rice Noodle Soup with sides of chopped red chilies in fish sauce, fresh spearmint, spicy mint, Thai basil, bean sprouts, chopped green leaf lettuce and lime wedges.

Store any remaining portions in the refrigerator and enjoy with 2-3 days.

https://www.youtube.com/watch?v=Ldtjwd4d4Hs

Just in time for the colder weather, Fish Rice Noodle Soup (Bun Ca) is guaranteed to warm your belly and make your mouth happy! Hearty chunks of marinated fish and zesty tomatoes are cooked in a light stock and served with rice noodle to make this amazing noodle soup. Give it a try!

Written recipe:  http://runawayrice.com/noodles-rice/fish-rice-noodle-soup/ 

Video for how to make Fresh Rice Noodle / Rice Vermicelli https://youtu.be/GedS-a_OJRc

Tools used in this video:

ZWILLING J.A. Henckels Four Star 7" Hollow Edge Santoku Knife https://amzn.to/2QNui8x

Seville Classics Easy-to-Clean Bamboo Cutting Board and 7 Color-Coded Flexible Cutting Mats https://amzn.to/2DIyMKH

Pyrex Glass Mixing Bowl Set (3-Piece)https://amzn.to/2DGZUcZ

StarPack Basics Range Silicone Kitchen Tongs 9-Inch in FDA Grade, Non-Stick Friendly, Bonus 101 Cooking Tips (Teal Blue) https://amzn.to/2KagQJ3

Ceramic Marble Coated Cast Aluminium Non Stick Wok 34 cm (13 1/2 inches) https://amzn.to/2Pzr9fI

ZWILLING Spirit 3-ply 4-qt Stainless Steel Ceramic Nonstick Saucepan https://amzn.to/2KfRYQx

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Ingredients:

1 inch knob ginger
2 large garlic cloves
1 lb fish fillets: ono, salmon, tilapia (or any protein you like)
1 1/2 Tbsp fish sauce
1 tsp sugar
1/4 tsp ground black pepper
1/4 tsp paprika powder
1 small white onion
2 green onions
1/2 bunch cilantro, washed and trimmed
3 medium ripe tomatoes
1 tsp vegetable oil
1 Tbsp tomato paste
8 cups fish or chicken stock http://youtu.be/7PB569XoD-Y
1 1/2 - 2 lbs cooked rice noodle or rice vermicelli https://youtu.be/GedS-a_OJRc

Accompaniments:
chopped red chilies
fish sauce
fresh herbs: spearmint, spicy mint and Thai basil
1 1/2 cup bean sprouts
2 cups shredded green leaf lettuce
2 limes, cut into wedges

Yields: 4 servings


Nguyên liệu:

chừng 1 đốt ngón tay gừng
2 tép tỏi to
450 g cá: cá thu, cá hồi, cá rô phi (hay cá nào mình thích)
1 1/2 m. canh nước mắm
1 m. cà phê đường
¼ m. cà phê tiêu đen xay
¼ m. cà phê bột ớt màu
1 củ hành tây nhỏ
2 cọng hành lá
½ bó rau ngò rí, rửa sạch và cắt ngắn
3 trái cà chua chín
1 m. cà phê dầu ăn
1 m. canh tương cà chua
2 L nước lèo cá hay gà http://youtu.be/7PB569XoD-Y
650 – 900 g bún https://youtu.be/GedS-a_OJRc

Ăn kèm:
ớt hiểm cắt nhỏ
nước mắm
rau thơm, húng cây, húng quế
150 g giá
150 g rau xà lách sắt nhỏ
2 trái chanh, cắt múi cau

Cho: 4 phần ăn

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Music
Life of Riley Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Fish Rice Noodle Soup (Bun Ca)

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