Bún Cá Nước Dừa

Bún Cá Nước Dừa is a refreshing Vietnamese seafood dish featuring rice noodles topped with succulent fish and a coconut broth that is both aromatic and nourishing. This dish offers a delightful balance of flavors and textures, making it perfect for a light yet satisfying meal.

Ingredients

• Rice vermicelli noodles - 150 grams
• White fish fillets (e.g., tilapia or snapper) - 200 grams
• Coconut milk - 200 ml
• Fish sauce - 2 tablespoons
• Lemongrass - 1 stalk, minced
• Fresh ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Shallots - 2, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chili flakes - optional, to taste

Steps

1. Cook the rice vermicelli noodles according to the package instructions, then drain and set aside.
2. In a pot, heat the vegetable oil over medium heat and sauté the shallots, garlic, ginger, and minced lemongrass until fragrant (about 2-3 minutes).
3. Add the coconut milk and fish sauce to the pot, stir well, and bring to a gentle simmer.
4. Season the broth with salt, black pepper, and chili flakes (if using) to taste.
5. Add the white fish fillets to the coconut broth and poach for about 5-7 minutes, or until the fish is cooked through and flakes easily.
6. To serve, divide the cooked rice noodles into two bowls, ladle the coconut broth with fish over the noodles, and garnish with chopped green onions and cilantro.
7. Serve with lime wedges on the side for squeezing over the top.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from fish, supporting heart health.
• Coconut milk adds a creamy texture while providing healthy fats and antioxidants.

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