Bún cá or Vietnamese fish rice noodle.
I have got to admit that dealing with leftover food is not always an easy thing, especially with Mackerel. I fried too many filet for my Mackerel in tomato sauce dish, so I saved some and made the Mackerel rice noodle the next day.
One word of advice, as this dish is originally used for freshwater fish, it does work better with sweeter and less overpowering scent fish. If you absolutely hate fishy stuffs, try this recipe with other fish of your comfort as Mackerel is notorious for its strong scent of the sea. This dish is versatile and cooperative with most of the fish depends on your favourite type like Snakehead (sweet and tender), catfish (fatty), climbing gouramies or climbing perches… For seafish like Tilapia, Mackerel … we often make them into fishcake, fried to complimenting the sharp taste with the crisp factor.
However, this is Homely Food for daily recipes. I know you’ll have to make do with whatever on hands like me, so Mackerel here I come.
Recipes for 2:
- 2 fish filet
- Chopped dill, chopped green onion
- 3 tomatoes, quartered
- 1 pineapple
- 2 branches of Rhubarb (or tamarind power)
- Rice noodle
- Green salad, bean spouts (optional)
- Sliced 1 clove of garlic
- 1 - 2 chilly
- Salt, pepper, sugar (optional)
Firstly, the broth
Make it the night before. You can make the broth from chicken bones, pork bones or fish bones. Avoid other bones at all cost because you do not want the broth to over power the fish. Detailed of how to make broth please see in my previous entry. Stock cubes can work also, but the taste will be worsen by 50%.
Secondly, the fish filet:
Wash it throughout, let dry then fry till golden, set aside. Frying the fish will lessen the fishy scent but reduce the sweetness of the fish so if you are working with fresh water fish like Snakehead, this step is optional.
Thirdly, the rice noodle:
Boil the dried rice noodle with cold water, drain, run it through cool water. Redrain and set aside to dry.
Fourthly, the pineapple:
It is necessary to buy fresh pineapple and prepare them. Do not be lazy at this point, because processed pineapple or pineapple juice do not have the same taste. Do not worry about not knowing how to choose the right pineapple, anything will do as long as they have enough meat and not bland in taste. You can balance the sourness or the sweetness while tasting. Cut the pineapple as shown in http://www.videojug.com/film/how-to-cut-a-pineapple
Fifthly, the actual soup
Add 1 table spoon of oil, onion slides, tomatoes and pineapple slides, salt them and stir fry till you smell the great tropical fragrance (avoid golden them). Add water, garlic slice, the fish, a table spoon vinegar and rice wine (not sake, optional), chilly, fish sauce (or squid sauce), bring to a boil.
Sixth, the Rhubarb,
I like Rhubarb because its kind of sourness is perfect for the dish, plus you can eat it as supplementary for Vietnamese taro stengel later. If you do not have Rhubarb available please use tamarind instead (do not use lemon). Take off the Rhubarb outer skin and slide them upwardly into 1cm thick side. Bring to a boil, keep for 1 minute, add the water to the soup. Set aside the Rhubarb, it should still be crispy.
Put the chopped dill and green onion generously onto the rice noodle (microwave the rice noodle so it’s hot). Add vegie of your choice (been sprout or salad). Pour the soup over. Now for better presentation before you pour the soup you would briefly boil fresh quarters of tomatoes in so it still keep the form. Add pepper. Serves boiling! It tastes better that way
Happy eating, people