How to Cook Delicious Hanoi Fish Noodle Soup (Bún Cá)
- Prep Time:30 minutes
- Cook Time:40 minutes
- Difficulty:Medium
Bún cá is a popular Hanoi dish known for its rich, sweet, and savory flavor. Today, let’s learn how to make this delicious fish noodle soup!
Ingredients for Hanoi Fish Noodle Soup Serves 4
Tilapia 1.76 lbs (800 gr) Fresh Rice Noodles (Bún tươi) 1.1 lbs (500 gr) Pork Bones 0.88 lbs (400 gr) Soft Tofu (Đậu hũ non) 2 piecesShallots (Hành khô) 0.02 lbs (10 gr) Shrimp Paste (Mắm tôm) 1.2 tbsp(or regular fish sauce) Lime Juice 1.2 tbsp Turmeric Powder (Bột nghệ) 1.2 tsp Herbs 0.22 lbs (100 gr)(fennel/ scallions/ perilla/ cilantro and tomato)
Equipment
How to Choose Ingredients
How to Choose Good Tilapia
- Choose live fish for the sweetest and most delicious, firm flesh.
- The fish should be intact, without scratches or missing scales.
- The fish should have a plump, moist body, firm flesh, bright red gills, and a head proportional to its body.
How to Cook Hanoi Fish Noodle Soup
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1. Making the Broth
Separate the tilapia fillets and bones.
Boil 300ml of water, then blanch the pork bones for about 2 minutes until the blood is removed.
Turn off the heat and rinse the blanched bones.
Boil 300ml of water, blanch the tilapia heads and bones for about 1 minute until the foam subsides.
Remove the blanched tilapia heads and bones and rinse.
Pour 1.3-1.5 liters of water into a pot. Add the blanched pork bones, tilapia heads, and bones to simmer for a rich broth.
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2. Preparing the Ingredients
Cut the tilapia fillets into 2-2.5 cm thick slices at a 30-45 degree angle.
Cut the tomatoes into wedges, finely chop the shallots, and prepare the herbs.
Separate the white parts of the scallions, chop the green parts. Split the white parts into four and soak immediately in water to keep them curled.
Cut the fennel into 3-4 cm pieces. Leave the cilantro and perilla whole.
Cut the soft tofu into small pieces.
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3. Marinating the Fish
Add 1/2 of the lime juice to the sliced fish to help it become firm and crispy when fried.
Add 1/2 tbsp of shrimp paste, 1 tsp of MSG, and 1 tsp of turmeric powder to the fish. Mix well to coat. Marinate for 15-20 minutes.
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4. Frying the Tofu and Fish
Heat oil in a pan until hot. Fry the tofu until golden brown and crispy. Remove.
Lightly coat the marinated fish with a small amount of tempura batter for a crispy texture.
Heat 200ml of oil in a pan. Once hot, fry the fish until golden brown, ensuring it is submerged in oil. Flip to fry evenly. Remove and set aside.
Tip: When frying the fish, use a paper towel to absorb excess moisture to prevent oil splattering!
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5. Finishing the Broth
Sauté shallots until fragrant. Add tomatoes and a little turmeric powder and stir until the tomatoes soften slightly. Add to the broth.
Remove the tilapia heads, bones, and pork bones from the broth. Add the sautéed tomatoes and shallots to the broth and season with salt, MSG, and lime juice to taste.
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6. Serving
Place the noodles in a bowl, top with fried tofu and fish, herbs, and pour in the hot broth. Enjoy your delicious Hanoi Fish Noodle Soup!
Tips for Success:
- When adding tempura batter to the marinated fish, use only a very small amount to create a thin layer, ensuring it doesn’t obscure the fish. You shouldn’t see excess batter after mixing.
- Fry the fish until golden brown and remove immediately to prevent dryness.
- To enhance the broth’s color, add turmeric powder while sautéing the tomatoes!
Congratulations, your dish is complete! Enjoy this delicious meal with your family.
