Vietnamese Fish Noodle Soup with Dill and Tomato

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Bun Ca is a beloved Vietnamese noodle soup from Hanoi featuring tender pieces of turmeric-marinated fish in a light, tangy broth seasoned with shrimp paste, pineapple, and ripe tomatoes. Served over fresh rice vermicelli with heaps of dill and an array of fresh garnishes, it is bright, herbaceous, and deeply comforting. Diners customize each bowl at the table with pickled greens, bean sprouts, chili, and a spoonful of spicy shrimp paste chili sauce.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 9 gSugar
• 34 gProtein
• 1240 mgSodium
• 780 mgPotassium
• 115 mgCalcium
• 4 mgIron
• 32 mgVitamin C
• 920 mcgVitamin A

Ingredients

For the fish

• 1.5 lb catfish or basa fillets, cut into 2-inch pieces
• 1 tbsp ground turmeric
• 2 cloves garlic, finely minced
• 1 shallot, finely minced
• 1 tsp fine sea salt
• 2 tbsp vegetable oil, for pan-frying

For the broth

• 8 cups water
• 2 lb fish bones and head from a white fish (or 1 lb pork neck bones)
• 1 small ripe pineapple, peeled and cut into 1-inch chunks
• 3 medium tomatoes, halved
• 1 large onion, charred and halved
• 2 tbsp Vietnamese shrimp paste (mam tom), wrapped in cheesecloth
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp palm sugar or granulated sugar
• 1 tsp salt
• 1/2 tsp white pepper

For the noodle bowls and garnishes

• 1.5 lb fresh thin rice vermicelli (bun), blanched
• 1 cup fresh dill, roughly chopped
• 4 green onions, thinly sliced
• 1/2 cup cilantro, roughly chopped
• 2 cups fresh bean sprouts, rinsed
• 1 cup pickled mustard greens or pickled cabbage (dua chua), rinsed and sliced
• 1 lime, cut into wedges
• 2 Thai red chilies, thinly sliced
• 3 tbsp Vietnamese shrimp paste chili sauce (mam tom ot), for serving

Directions

1. Marinate the fish: In a bowl, toss the catfish pieces with turmeric, garlic, minced shallot, and salt. Let sit at room temperature for 15 minutes while you prepare the broth.
2. Build the broth: In a large stockpot, combine water, fish bones (or pork bones), pineapple, tomatoes, charred onion, and the cheesecloth-wrapped shrimp paste. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes. Skim any foam from the surface.
3. Strain the broth into a clean pot and return it to a low simmer. Stir in fish sauce, sugar, salt, and white pepper. Taste and adjust seasoning, keeping the broth slightly tangy-sweet.
4. Cook the fish: Heat vegetable oil in a skillet over medium-high heat. Sear the marinated fish pieces for 2-3 minutes per side until lightly golden and just cooked through. Set aside.
5. Blanch the noodles: Bring a pot of water to a boil, add the rice vermicelli, and cook for 2-3 minutes until tender. Drain, rinse under cold water, and divide among four large bowls.
6. Assemble the bowls: Top each bowl of noodles with several pieces of fried fish, a generous handful of dill, green onions, and cilantro. Ladle the hot broth (with a few pieces of pineapple and tomato) over everything.
7. Serve immediately with a platter of bean sprouts, pickled mustard greens, lime wedges, sliced chilies, and the shrimp paste chili sauce so each diner can customize their bowl.

Cook’s Notes

• For an authentic Hanoi touch, replace the pan-fried fish with grilled fish cooked over charcoal; the smokiness deepens the broth.
• If you cannot find mam tom (shrimp paste), use 2 extra tablespoons of fish sauce plus a pinch of MSG for a similar savory depth, though the flavor will be lighter.
• Char the onion and tomato halves directly over a gas flame before adding to the broth to introduce a subtle smoky sweetness.
• Always keep the broth at a gentle simmer once assembled; pouring boiling broth over the herbs preserves their bright color and aroma.
• For a Hai Phong-style variation, add 1/2 lb peeled shrimp and 1/2 lb cleaned squid to the simmering broth in the last 5 minutes.

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