Bún Cá Long Xuyên with Spicy Fish Broth

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 shallots, thinly sliced 4 shallots, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh herbs (cilantro, mint, Thai basil) for garnish Fresh herbs (cilantro, mint, Thai basil) for garnish
• Lime wedges for serving Lime wedges for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the fish fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes until crispy. Set aside.
2. 2.
   Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
4. 4.
   Add the fish stock, lemongrass, fish sauce, shrimp paste, and sugar to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   Remove the lemongrass stalks from the broth and discard.
6. 6.
   To serve, divide the cooked rice vermicelli noodles among bowls. Ladle the hot fish broth over the noodles.
7. 7.
   Top each bowl with a crispy fish fillet and garnish with fresh herbs.
8. 8.
   Serve the Bún Cá Long Xuyên with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Fish fillets — To achieve a crispy texture, make sure to pat the fish fillets dry before baking them in the oven.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.

Tips & Tricks

• For a spicier broth, add more red chilies or a dash of chili oil.
• Customize your Bún Cá Long Xuyên by adding bean sprouts, sliced cucumbers, or pickled vegetables as additional toppings.
• If fish stock is not available, you can substitute it with vegetable or chicken stock for a different flavor profile.
• Adjust the amount of fish sauce and sugar according to your taste preferences.
• To save time, you can use store-bought crispy fish fillets instead of baking them from scratch.

Serving advice

Serve the Bún Cá Long Xuyên hot, allowing the flavors to meld together. Squeeze fresh lime juice over the soup just before eating to enhance the tanginess.

Presentation advice

Present the Bún Cá Long Xuyên in individual bowls, showcasing the vibrant colors of the fish fillets, herbs, and noodles. Garnish with a sprig of fresh herbs for an added touch of elegance.