Bún Cá Chua

Bún Cá Chua is a refreshing Vietnamese seafood noodle dish featuring tangy fish broth, tender fish fillets, and vibrant herbs. This light and healthy meal is perfect for a quick lunch or dinner, offering a delightful balance of flavors and textures.

Ingredients

• Rice vermicelli noodles - 100 grams
• White fish fillets (e.g., tilapia or cod) - 200 grams
• Fish sauce - 30 ml
• Lime juice - 15 ml
• Tomatoes - 2 medium, chopped
• Pineapple - 100 grams, diced
• Shallots - 1 medium, thinly sliced
• Garlic - 2 cloves, minced
• Fresh cilantro - 15 grams, chopped
• Fresh mint - 15 grams, chopped
• Green onions - 2, sliced
• Chili pepper - 1, thinly sliced (optional)
• Vegetable oil - 1 tablespoon
• Water - 1 liter

Steps

1. Cook the rice vermicelli noodles according to package instructions, then rinse under cold water and set aside.
2. In a pot, heat vegetable oil over medium heat. Add sliced shallots and minced garlic, sauté until fragrant and golden.
3. Add chopped tomatoes and pineapple to the pot, cook for 3-4 minutes until the tomatoes soften.
4. Pour in 1 liter of water and bring to a boil. Add fish sauce and lime juice, then reduce heat to a simmer.
5. Add the white fish fillets to the simmering broth and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily.
6. Adjust seasoning with more fish sauce or lime juice to taste.
7. To serve, place a portion of the noodles in a bowl, ladle the hot fish broth over the noodles, and top with fresh cilantro, mint, green onions, and chili pepper if using.

Nutrition

• Calories: 380
• Protein: 25 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains vitamins and minerals from fresh vegetables and herbs.

Tags