Vietnamese · Dinner
Fish Noodle Soup
Vietnamese canh chua-style soup built on a light fish and tomato broth simmered with pineapple, tomato, and bean sprouts, poured over rice vermicelli and topped with white fish fillet, scallion, and herbs. Sour, sweet, and savoury from fish sauce and tamarind, finished with cilantro and fried shallot.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
392Calories
38.2gProtein
6.1gFat
47.6gCarbs
13.8gSugar
3.9gFiber
2380mgSodium
86mgChol
1.1gSat Fat
870mgPotassium
85mgCalcium
2.6mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
hidden-gems
low-calorie
Instructions
1
Prep
Cut the white fish fillet into three pieces, cut the tomato into wedges, chunk the pineapple, and soak the vermicelli noodles in warm water for ten minutes until softened.
2
Simmer
Bring the fish stock to a boil over medium-high heat, stir in tamarind paste, fish sauce, and sugar, and simmer three minutes until the broth turns tan and glossy.
3
Simmer
Add the tomato wedges and pineapple chunks, then simmer over medium heat five minutes until the tomato softens and starts breaking down at the edges.
4
Poach
Lower heat to medium-low, slide the fish pieces into the broth, and poach four minutes until the flesh turns opaque and flakes easily when pressed with a fork.
5
Simmer
Stir in the bean sprout, then simmer one minute until the sprout just wilts. Boil the drained vermicelli in a separate pot of boiling water thirty seconds until translucent, then drain.
6
Plate
Divide the drained noodles into a deep bowl, ladle the hot broth, fish, and vegetables over the top, and scatter the scallion, cilantro, and fried shallot over the bowl. Drizzle with vegetable oil and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 3 1/2 oz100g dry rice vermicelli noodles
- 4 cups960ml fish stock
- 2 tbsp2 tbsp tamarind paste
- 3 tbsp3 tbsp fish sauce
- 1 tsp1 tsp sugar
- 5 oz140g pineapple
- 22 small tomato
- 1 oz28g bean sprout
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 2 tsp2 tsp fried shallot
- 1 tsp1 tsp vegetable oil
