So it’s been a long time because: 1. My camera was broken until somewhat recently fixed 2. I have an almost full time job plus a part time night job…..gotta save up for school somehow! Hopefully once I get in the groove of things the Daily Rice Bowl will start picking up again.
I wanted to start off easy with a recipe I absolutely love, because it’s not only incredibly healthy, but filling and delicious. It’s very similar to the bun ca tom chay recipe – so vegetarians I would say that would be your option.
I’ve always been a fan of dishes with lots of different flavors…sweet, sour, salty…so I guess I was born with the right family! Vietnamese food is full of that and this is a simple everyday sort of dish that embodies such tastes. Did I mention that it is ridiculously easy?
Bun Canh Ca Ngot – Sweet Fish Noodle Soup
- 1/2-3/4 of a fresh Pineapple – cut into large chunks
- 1 small onion – sliced in large pieces
- 1-2 Fillet of a white fish – (ie halibut, cod, tilapia…ect) cut into chunks
- 1-2 cloves Garlic – minced
- 3-4 tomatoes – quartered
- Mushroom Powder
- Nuoc Mam (fish sauce) – the three crabs brand is recommended
- Cilantro – chopped
- 2-3 Scallions – diced
- Hanh Phi (Crispy fried shallots or onions) – can be found in your local Asian grocery store pre-made
- Vermicelli noodles – cooked, drained and set aside
- Chopped mint and cabbage – optional for serving
1. Take a large pot and fill about 1/2-3/4 with water. Add in pineapple and onion and bring to a boil.
2. In a separate saucepan, add olive oil and garlic. Brown garlic and add fish. Cook until fish is mostly cooked. Set aside.
3. Add in ~1tbsp of sugar and 1 tsp of mushroom powder to stock pot. Cook until pineapple is tender (about 5-10 minutes).
4. Add in tomatoes and allow to simmer. Add a little nuoc mam to taste.
5. Once tomatoes are cooked, carefully stir in your fish…you don’t want to crush it! Taste…add any sugar, mushroom powder, or nuoc mam to taste.
6. Add in your scallions, cilantro, freshly ground pepper and hanh phi.
7. To serve, place noodles in a bowl and ladle in soup. Served with chopped mint and cabbage.