Bún Cá Rô Đồng

Bún Cá Rô Đồng is a delightful Vietnamese seafood dish that features crispy fried fish served over rice vermicelli noodles, topped with fresh herbs and a tangy broth. This meal is not only flavorful but also packed with nutrients and health benefits.

Ingredients

• Rice vermicelli noodles - 200 grams
• Fresh river fish (e.g., snakehead fish) - 300 grams, cleaned and filleted
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cornstarch - 2 tablespoons
• Vegetable oil - 100 ml (for frying)
• Fish sauce - 3 tablespoons
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Chicken or fish broth - 500 ml
• Fresh herbs (mint, cilantro, basil) - 1 cup, mixed and chopped
• Bean sprouts - 100 grams
• Chili peppers - 1-2, sliced (optional)
• Roasted peanuts - 2 tablespoons, crushed (optional)

Steps

1. Soak the rice vermicelli noodles in hot water for 10 minutes until softened, then drain and set aside.
2. In a bowl, marinate the fish fillets with turmeric powder, salt, and black pepper for about 15 minutes.
3. Coat the marinated fish fillets with cornstarch evenly.
4. Heat the vegetable oil in a pan over medium heat and fry the fish fillets until golden brown and crispy, about 4-5 minutes on each side. Remove and drain on paper towels.
5. In a separate pot, bring the chicken or fish broth to a simmer. Add the fish sauce, lime juice, and sugar, adjusting to taste.
6. To serve, place a portion of the softened rice vermicelli in a bowl, top with crispy fish fillets, bean sprouts, and a generous handful of fresh herbs.
7. Pour the hot broth over the top and garnish with sliced chili peppers and crushed roasted peanuts if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

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

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