French-style Fish Noodle Soup

Ingredients

In the original Vietnamese dish, Bún cá Kiên Giang, the soup base is typically made with fish sauce, lemongrass, and various Vietnamese herbs. However, in this French adaptation, the soup base is prepared using a combination of fish stock, white wine, and French herbs such as thyme and parsley. The addition of rice noodles and a wider variety of vegetables also distinguishes this French-style version from the original. We alse have the original recipe for Bún cá Kiên Giang, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or sole 500g (1.1 lb) white fish fillets, such as cod or sole
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of parsley 1 sprig of parsley
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, julienned 1 zucchini, julienned
• 100g (3.5 oz) snow peas, trimmed 100g (3.5 oz) snow peas, trimmed
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the fish stock, white wine, bay leaf, thyme, and parsley to the pot. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
3. 3.
   While the soup base is simmering, prepare the fish fillets by seasoning them with salt and pepper. Set aside.
4. 4.
   Cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the bay leaf, thyme, and parsley from the soup base. Use an immersion blender or a regular blender to puree the soup until smooth.
6. 6.
   Return the soup to the pot and bring it back to a simmer. Gently add the fish fillets and cook for about 5 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Remove the fish fillets from the soup and set aside. Use a fork to break them into smaller pieces.
8. 8.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, and top with the julienned carrot, zucchini, snow peas, and the flaked fish. Garnish with fresh parsley.
9. 9.
   Serve the French-style Fish Noodle Soup hot and enjoy!

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If cod or sole is not available, you can use other white fish varieties such as haddock or halibut.
• Rice noodles — Follow the package instructions for cooking the rice noodles, as different brands may have varying cooking times.
• Fresh parsley — Reserve some fresh parsley for garnishing the soup just before serving, as it adds a fresh and vibrant touch to the dish.

Tips & Tricks

• For a richer flavor, you can add a splash of heavy cream to the soup just before serving.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or a few drops of hot sauce to the soup base.
• Feel free to customize the vegetable toppings based on your preference. Other options include thinly sliced bell peppers, bean sprouts, or sliced mushrooms.
• If you don't have fish stock, you can substitute it with vegetable stock or chicken stock.
• To make the dish more filling, you can serve it with a side of crusty French bread.

Serving advice

Serve the French-style Fish Noodle Soup hot in individual bowls. Accompany it with a side of crusty French bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the julienned vegetables and flaked fish on top of the soup in an aesthetically pleasing manner. Sprinkle some freshly chopped parsley over the dish for a pop of color.