Bun Ca

Ingredients

• Salt and pepper - To taste
• Vegetable oil - 2 tablespoons
• Scallions - 3, chopped
• Onion - 1, sliced
• Ginger - 1 thumb-sized piece, sliced
• Garlic - 3 cloves, minced
• Sugar - 1 tablespoon
• Fish sauce - 3 tablespoons
• Lime - 1, cut into wedges
• Fresh herbs (cilantro, mint, thai basil) - 1 cup, chopped
• Bean sprouts - 1 cup
• Rice noodles - 200g
• Shrimp - 200g, peeled and deveined
• Fish bones - 500g
• Fish fillets - 500g

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the garlic, ginger, and onion. Sauté until fragrant and the onion is translucent.
3. Add the fish bones and cook for 5 minutes, stirring occasionally.
4. Add enough water to cover the fish bones. Bring to a boil, then reduce the heat and simmer for 30 minutes to make the fish broth.
5. Strain the fish broth to remove the bones and solids. Return the broth to the pot.
6. Season the fish broth with fish sauce, sugar, salt, and pepper. Adjust the seasoning to taste.
7. Add the fish fillets and shrimp to the broth. Cook for 5-7 minutes, or until the fish is cooked through and the shrimp is pink and opaque.
8. While the fish and shrimp are cooking, prepare the rice noodles according to the package instructions.
9. Divide the cooked rice noodles among serving bowls.
10. Ladle the hot fish broth, fish fillets, and shrimp over the noodles.
11. Serve the Bun Ca with bean sprouts, fresh herbs, chopped scallions, and lime wedges on the side.
12. Enjoy the Bun Ca while it's hot!