Authentic Bún Cá Mỹ Tho Recipe: A Taste of Vietnam

Ingredients

  • 500g snakehead fish
  • 1 pineapple
  • 5 tomatoes
  • 2 tablespoons tamarind juice
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 bunch of fresh dill
  • 1 bunch of spring onions
  • 2 tablespoons cooking oil
  • 1 teaspoon turmeric powder
  • 500g rice vermicelli noodles
  • 2 liters of water
  • Salt to taste
  • Chopped chilli, chopped garlic, and pepper for serving

Steps and instructions

  1. First, clean the snakehead fish and cut into slices.
  2. Marinate the fish slices with salt and turmeric powder, set aside for 15 minutes.
  3. Peel the pineapple and cut into bite-sized chunks.
  4. Cut the tomatoes into wedges.
  5. Chop the dill and spring onions into small pieces.
  6. In a pot, add 2 liters of water and bring to a boil.
  7. Heat the cooking oil in a pan over medium heat. Add the fish slices and fry until they turn golden brown on both sides. Remove and set aside.
  8. In the same pan, add the pineapple chunks and tomatoes. Sauté until the tomatoes are soft.
  9. Add the sautéed pineapple and tomatoes to the boiling water.
  10. Add tamarind juice, sugar, and fish sauce to the pot. Stir well.
  11. Add the fried fish slices to the pot. Cook on low heat for about 15 minutes.
  12. Cook the rice vermicelli noodles according to the package instructions.
  13. Place the cooked noodles in bowls. Pour the fish soup over the noodles.
  14. Garnish with chopped dill and spring onions.
  15. Season with chopped chilli, chopped garlic, and pepper before serving.

Tools for making

  • Cutting board - For chopping and preparing ingredients.
  • Knife - To cut the fish, pineapple, tomatoes, and other ingredients.
  • Pot - To boil water and cook the fish soup.
  • Pan - To fry the fish slices and sauté the pineapple and tomatoes.
  • Strainer - To drain the cooked rice vermicelli noodles.
  • Soup ladle - For serving the fish soup over the noodles.
  • Bowls - To serve the final dish.
  • Chopping board - For chopping the dill and spring onions.
  • Spatula - For flipping and turning the fish slices while frying.
  • Measuring spoons - To measure the tamarind juice, sugar, and fish sauce.

Recipe variations

  • Use a different type of fish, such as catfish or tilapia, instead of snakehead fish.
  • Replace the pineapple with mango for a tropical twist.
  • Add shrimp or squid to the soup for additional seafood flavors.
  • Make it vegetarian by using vegetable broth instead of water and omitting the fish.
  • Add lemongrass or ginger to the broth for a fragrant taste.
  • Garnish with bean sprouts, mint leaves, and cilantro for extra freshness.
  • Add a splash of coconut milk to the soup for a creamy texture.
  • Spice it up by adding chili paste or Sriracha sauce.
  • Serve with a side of crispy fried shallots for added crunch.
  • Replace rice vermicelli noodles with egg noodles or udon noodles.

Recipe overview

Bún Cá Mỹ Tho is a delicious and vibrant fish noodle soup hailing from the Mỹ Tho region of Vietnam. This soup features the unique flavors of snakehead fish, combined with the tanginess of pineapple and tomatoes, and the earthiness of turmeric. The recipe involves marinating and frying the fish, creating a flavourful broth, and serving it all over rice vermicelli noodles. The soup is then garnished with fresh herbs and spices to add that final punch of flavor. This dish is a wonderful exploration of Vietnamese cuisine - it's hearty, flavorful, and perfect for any time of the year. Prepare your tastebuds for an exciting culinary journey to the heart of Mỹ Tho, Vietnam.

Common questions

  1. Can I use a different type of fish? Yes, you can use other white fish fillets such as cod or tilapia as a substitute for snakehead fish.
  2. Can I use canned pineapple instead of fresh? While fresh pineapple is recommended for its natural sweetness, you can use canned pineapple chunks as a convenient alternative.
  3. Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by omitting the fish and using vegetable broth instead of water for the soup base. You can also add tofu or vegetarian fish sauce for flavor.
  4. Can I make this recipe ahead of time? Yes, you can prepare the fish soup and noodles ahead of time. However, it is best to cook the noodles just before serving to ensure they are fresh and not overcooked.
  5. What can I serve with Bún Cá Mỹ Tho? Traditionally, Bún Cá Mỹ Tho is served with a side plate of fresh herbs such as mint, cilantro, and lettuce. You can also serve it with bean sprouts, lime wedges, and sliced chili peppers for additional freshness and heat.
  6. Can I adjust the level of spiciness? Yes, you can adjust the level of spiciness by adding more or less chopped chili peppers according to your preference. You can also remove the seeds from the chili peppers to reduce the heat.

Serving dishes and utensils

  • Cutting board - Used for cutting and preparing ingredients.
  • Knife - Essential for slicing and chopping the fish, fruits, and vegetables.
  • Pot - Used for boiling water and cooking the fish soup.
  • Pan - Used for frying the fish slices and sautéing the pineapple and tomatoes.
  • Strainer - Used to drain the cooked rice vermicelli noodles.
  • Bowls - Used for serving the bun ca my tho dish.
  • Spoons - Used for mixing and serving the fish soup and noodles.
  • Chopsticks - Traditional utensil for eating the bun ca my tho dish.
  • Pepper grinder - Used for adding freshly ground pepper as a seasoning.

Origin stories

Bún Cá Mỹ Tho, a comforting and flavorful noodle soup, hails from the bustling city of My Tho in the Tien Giang province of Vietnam. The city, known for its rich culinary traditions and vibrant food scene, sits by the mighty Mekong River, providing an abundance of fresh seafood that fuels its gastronomic offerings. The story goes that the wives of the fishermen in the region, known for their culinary creativity, first devised this dish. They aimed to create a meal that was not only hearty and nourishing for their hard-working husbands but also celebrated the fresh catch of the day. Thus, Bún Cá Mỹ Tho was born, a dish that now symbolizes the city's spirit and its people's resourcefulness and love for fresh, local produce. Today, it continues to be a beloved meal, savored by locals and visitors alike, reminding them of the city's connection to the river and its bounty.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.