Bún Cá (Vietnamese Fish Noodle Soup)

Broth and soup

• 30 g Ginger root, unpeeled
• 4 cloves Garlic
• 400 g Tomato, ripe but firm
• 1.5 liters Water
• 3 tbsp Fish sauce
• 1 tsp Fine sea salt
• 500 g White fish fillet, skinless

Noodles and finishing

• 300 g Rice vermicelli
• 6 Spring onion
• 20 g Fresh dill
• 20 g Fresh coriander
• 2 Lime
• ½ tsp Black pepper

1. Slice the ginger and lightly crush the garlic cloves. Cut the tomatoes into wedges. Slice the spring onions, keeping the white and green parts separate, then roughly chop the dill and coriander; cut the limes into wedges.
2. Put the water, ginger, garlic, the white parts of the spring onions, half the fish sauce, and the salt into a stockpot. Bring to a gentle simmer and cook for 15 minutes so the broth turns fragrant. Keep it at a steady simmer rather than a rolling boil.
3. Add the tomatoes and simmer for 5 minutes until they just start to soften but still hold their shape. Slide in the fish and simmer gently for 4 to 6 minutes, until the fish is opaque and flakes easily. Lift the fish out to a bowl, then taste the broth and adjust with a little more fish sauce if needed.
4. While the fish cooks, bring a saucepan of water to the boil and cook the rice vermicelli according to the packet instructions until tender. Drain in a colander and rinse briefly with warm water to stop it sticking. Divide the noodles between bowls.
5. Flake the fish into large pieces and add it to the bowls. Ladle over the hot broth and tomatoes, then top with the green parts of the spring onions, dill, and coriander. Finish with black pepper and serve with lime wedges for squeezing at the table.

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