Bun Ca Vermicelli Fish Soup Recipe

I absolutely love this recipe because it combines the comforting warmth of a noodle soup with the vibrant flavors of lemongrass, turmeric, and fresh herbs. The delightful balance of savory fish, tangy tamarind, and a hint of spice makes it an irresistible dish that keeps me coming back for more!

Today, I’m diving into the vivid flavors of Bun Ca, a classic Vietnamese vermicelli fish soup that I adore. With delicate white fish fillets and fragrant lemongrass in a deep, rich fish stock, this comforting balance of sweet, sour, and savory is punctuated with fresh dill and sliced red chilis.

Turmeric—also known as “poor man’s saffron”—not only colors the dish, but also adds a warm, earthy flavor. Serve with vermicelli noodles, and you’ve got a meal that hits all the right comfort food notes.

Ingredients

• White Fish Fillets: Rich in protein, low in fat, and heart-healthy.
• Vermicelli Noodles: Provide carbohydrates; delicate texture; gluten-free option available.
• Fish or Chicken Stock: Adds depth; rich in minerals; savory base.
• Tomatoes: Source of vitamin C; natural acidity; adds umami.
• Lemongrass: Citrusy aroma; aids digestion; anti-inflammatory properties.
• Turmeric Powder: Earthy flavor; antioxidant-rich; anti-inflammatory.
• Tamarind Paste: Adds tangy sweetness; high in tartaric acid; optional.

Ingredient Quantities

• 300g firm white fish fillets (such as cod or halibut), cut into pieces
• 200g vermicelli noodles
• 1.5 liters fish or chicken stock
• 2 tomatoes, quartered
• 2 lemongrass stalks, bruised and tied into knots
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• Green onions, chopped, for garnish
• Fresh dill, chopped, for garnish
• 2 tablespoons tamarind paste (optional, for extra tanginess)
• Sliced red chilies, for serving
• Lime wedges, for serving
• Salt and pepper, to taste

Instructions

1. Prepare the Fish:
Add salt, pepper, and turmeric powder to the fish fillets and rub in well. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Sear the fish pieces in the pan for several minutes until they are golden on both sides, and then remove from the pan and set aside.

2. Cook the Aromatics:
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the onion, sliced, and the garlic, minced, until they’re fragrant and translucent.

3. Begin the Broth:
In a big pot, boil the fish or chicken stock. Stir in the onions and garlic that have been sautéed, the tomatoes, the bruised lemongrass, the fish sauce, and the sugar. Let it all simmer for about 10 minutes.

4. Infuse Turmeric:
Add turmeric powder to impart color and flavor; you may also add tamarind paste for an extra layer of flavor. Simmer for 5 more minutes.

5. Cook the Vermicelli:
At the same time, prepare the vermicelli noodles by cooking them according to the package directions. When done, drain the noodles and rinse them in cold water so they will not continue to cook.

6. Combine Fish and Broth:
Add to the simmering broth the seared fish pieces and cook them gently for another 5 minutes. The fish should be cooked through and in pieces.

7. Adjust Seasoning:
Sample the broth and modify the seasoning with extra salt, pepper, or fish sauce, as required.

8. Assemble the Soup:
The cooked vermicelli noodles should be divided among serving bowls. Then the ladle should be used to pour the hot fish soup, with pieces of fish and tomatoes, over the noodles.

9. Garnish:
Garnish bowls with bright green onions and freshly chopped dill, and add sliced red chilies for heat if desired.

10. Serve: Accompany with lime wedges for squeezing over the top, and serve immediately.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Frying pan or skillet
4. Wooden spoon or spatula
5. Large pot
6. Knife
7. Cutting board
8. Ladle
9. Strainer or colander
10. Serving bowls

FAQ

• What type of fish is best for Bun Ca Vermicelli Fish Soup?The texture and flavor-absorbing qualities of firm white fish, such as cod or halibut, make them the best choices.
• Can I use another type of stock besides fish or chicken?Although fish or chicken stock offers the best flavor, in a pinch vegetable stock can be used, though it will taste somewhat different.
• Is it necessary to use tamarind paste?It’s okay to skip the tamarind paste if you want a milder taste; it isn’t a key ingredient in the recipe. What makes this sauce sing is the combo of fresh garlic and fragrant cumin seeds.
• How do I prepare the lemongrass for the soup?Use the back of a knife to bruise the stalks, then tie them into knots so that they release their flavor better while cooking.
• What can I use as a substitute for vermicelli noodles?As alternatives, you can use rice noodles or thin spaghetti, but their textures and cooking times may vary slightly from those of the kind of noodles the recipe calls for.
• How do I ensure the fish pieces don’t fall apart?Handle the fish tenderly throughout the cooking process. Add them to the pan only in the final moments, to avoid overcooking them.
• Can I make this soup spicy?Indeed, you can raise the spiciness level by adding sliced red chilies or a touch of chili paste. It’s all about adjusting to your preference for heat.

Substitutions and Variations

Salmon or tilapia can be substituted for firm white fish fillets. Both provide a different flavor and texture.
If preferred, rice noodles or soba noodles can be used instead of vermicelli noodles.
Soy sauce can stand in for fish sauce when a milder flavor is preferred.
If you can’t get lemongrass, you can use lime zest to give you the same citrusy note in your dish that lemongrass would.
Vegetable stock can be used instead of fish or chicken stock to obtain a vegetarian formulation.

Pro Tips

1. Enhance Lemongrass Flavor: To maximize the aroma and flavor of lemongrass, bruise it by gently hitting it with the back of a knife or a rolling pin before tying it into knots. This helps release the essential oils more effectively into the broth.