Photograph of the finished Hanoi Fish Noodle Soup

Vietnam · Bún cá Hà Nội

Hanoi Fish Noodle Soup

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Field climbing perch Field climbing perch 720 g
  • Photograph of Fresh rice noodles Fresh rice noodles 600 g
  • Photograph of Tomato Tomato 4
  • Photograph of Water celery Water celery 240 g
  • Photograph of Dill Dill 40 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Fermented rice vinegar Fermented rice vinegar 120 ml
  • Photograph of Fish sauce Fish sauce 60 ml

Method

  1. 1 Fillet the fish, marinate with turmeric and fish sauce, then fry until golden brown and crispy.
  2. 2 Simmer the fish bones for 30 minutes to make broth, then strain carefully to remove any small bones.
  3. 3 Sauté the sliced tomatoes and then add them to the broth.
  4. 4 Sour the broth with fermented rice vinegar, and season with fish sauce to taste.
  5. 5 Blanch the celery, arrange it on top of the rice noodles along with the fried fish, then pour in the broth and sprinkle with dill.

With an appliance

  • Pressure cooker 45 min

    Replace step 2: simmer the fish bones under high pressure for 9 minutes, then release the pressure naturally for 10 minutes, and strain through a fine sieve to remove all small bones. The fish fillets from step 1 should be fried separately until golden brown and crispy.

Start cooking