Bún Cá Ngừ

Bún Cá Ngừ is a flavorful Vietnamese noodle soup featuring tender chunks of tuna and a fragrant broth, perfect for a nourishing meal. This dish is not only high in protein but also offers a delightful combination of fresh herbs and spices.

Ingredients

• Rice vermicelli noodles - 100 grams
• Fresh tuna fillet - 200 grams
• Fish sauce - 2 tablespoons
• Lemon juice - 1 tablespoon
• Vegetable broth - 500 milliliters
• Ginger - 10 grams, sliced
• Garlic - 2 cloves, minced
• Shallots - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Bean sprouts - 50 grams
• Fresh cilantro - 20 grams, chopped
• Green onions - 2, chopped
• Red chili - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.
2. In a pot, heat a splash of oil over medium heat. Add sliced shallots, garlic, and ginger, sautéing until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add fish sauce, lemon juice, and season with salt and black pepper.
4. Cut the fresh tuna fillet into bite-sized chunks and gently add to the simmering broth. Cook for about 5-7 minutes until the tuna is cooked through.
5. In bowls, place a portion of the cooked rice vermicelli noodles. Ladle the hot broth and tuna mixture over the noodles.
6. Top each bowl with julienned carrots, bean sprouts, chopped cilantro, green onions, and sliced red chili if using. Serve immediately.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 950 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in omega-3 fatty acids from tuna, promoting heart health.

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