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Bún Cá | Vietnamese Fish Noodle Soup with Dill & Tomatoes
(0)
30 min
Quick
Gurkerl Küche
Ein aromatischer Streetfood-Klassiker aus Hanoi: Goldbraun gebratenes, kurkumagewürztes Kabeljaufilet trifft auf eine feinsäuerliche Paradeiserbrühe mit frischem Dill, Jungzwiebeln und zarten Reisnudeln. Wärmend, leicht und voller lebendiger Aromen!
Ingredients
Preparation method
Preparation & marinating the fish
Pat the cod fillet dry and cut it into bite-sized pieces, about 3 cm in size. In a bowl, mix with turmeric powder, finely chopped garlic, a little finely grated ginger, 1 teaspoon of fish sauce, and freshly ground black pepper, then let it marinate for 10 minutes.
Wash the tomatoes and cut them into wedges. Wash the spring onions and slice into thin rings. Roughly chop the fresh dill. Halve the lime and slice the chilli pepper finely, to taste.
Cooking the soup base & noodles
Heat 1 tablespoon of vegetable oil in a pot over medium heat. Sauté the remaining grated ginger briefly, then add the tomato wedges and gently fry for 2–3 minutes until they soften and release their flavour.
Chef's tip
For an extra crispy crust, you can lightly coat the marinated fish pieces in rice flour or cornstarch before frying.
Herbs tip: In Vietnam, in addition to dill, Vietnamese mint (Rau Răm) or fresh coriander is traditionally served alongside – try the combination for even more freshness!
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