Ingredients with Measurements:
- 1 lb. of fish fillets (catfish or tilapia)
- 1 lb. of tomatoes, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tbsp. of shrimp paste
- 1 tbsp. of fish sauce
- 1 tbsp. of sugar
- 1 tsp. of salt
- 1 tsp. of black pepper
- 8 cups of water
- 1 package of rice vermicelli noodles
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
Step-by-step instructions:
1. In a large pot, add the fish fillets and 8 cups of water. Bring to a boil and let simmer for 10 minutes.
2. Remove the fish fillets from the pot and set aside to cool. Strain the fish broth and discard any bones or impurities.
3. In a mixing bowl, mash the fish fillets with a fork until it becomes a paste-like consistency.
4. In the same pot, sauté the chopped onions and garlic until fragrant. Add the chopped tomatoes and continue to cook until the tomatoes are soft.
5. Add the fish paste, shrimp paste, fish sauce, sugar, salt, and black pepper to the pot. Stir well and let simmer for 10 minutes.
6. Cook the rice vermicelli noodles according to the package instructions.
7. To serve, place a portion of the cooked noodles in a bowl. Ladle the fish and tomato broth over the noodles. Top with chopped cilantro and a squeeze of lime.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 5g
- Carbohydrates: 50g
- Protein: 25g
Substitutions for ingredients:
- Fish fillets: shrimp or crab meat
- Shrimp paste: anchovy paste
- Rice vermicelli noodles: egg noodles or udon noodles
Variations:
- Add tofu or sliced pork to the soup for extra protein.
- Use chicken broth instead of water for a richer flavor.
- Top with sliced green onions or bean sprouts for added texture.
Tips and tricks:
- Use a food processor to make the fish paste for a smoother consistency.
- To save time, use canned tomatoes instead of fresh tomatoes.
- Adjust the seasoning to taste by adding more fish sauce, sugar, or salt.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge on the side.
- Garnish with chopped cilantro and sliced green onions.
Pairings:
- Serve with a side of Vietnamese pickled vegetables or a fresh salad.
Suggested side dishes:
- Spring rolls or egg rolls
- Grilled shrimp or chicken skewers
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the soup is too salty, add more sugar or lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the fish fillets thoroughly before adding them to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Bún Riêu Cá is a popular Vietnamese noodle soup that originated in the northern region of Vietnam. It is known for its unique flavor profile, which combines the sweetness of tomatoes with the umami flavor of fish paste.
Flavor profiles:
- Sweet, sour, savory, and umami
Serving suggestions:
- Serve hot with a side of fresh herbs and lime wedges.
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Region: Vietnamese