Bún Chả Cá (Vietnamese Fish Cake Noodle Soup)

Ingredients

Check you have the quantities below.

• 8 oz (225 g) rice vermicelli
• 6 cups fish stock or light chicken stock
• 12 oz (340 g) Vietnamese-style fish cakes, sliced
• 2 tomatoes, wedged
• 1 cup pineapple chunks
• 2 scallion, sliced
• 1 tbsp fish sauce
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup dill

Let’s make it

1. Cook the noodles, rinse, and divide among bowls.
2. Bring the stock to a simmer with tomatoes, pineapple, fish sauce, salt, and sugar for 10 minutes.
3. Add the fish cakes and simmer 3 to 4 minutes, just until heated through.
4. Ladle into bowls and top with dill and scallions.