Bún Chả Cá — Fish Balls and Tomato Noodle Soup

Ingredients — Broth

• 6–8 cups chicken or pork stock
• 1 small pineapple, sliced or diced
• 2–3 ripe tomatoes, cut into wedges
• 1–2 tbsp fish sauce (to taste)
• 1 tbsp sugar or rock sugar (to taste)
• 1 tsp paprika (optional, for color)
• 1/2 white onion, sliced

Ingredients — Serving

• 1 lb rice vermicelli noodles (Bún)
• Fresh herbs: dill, cilantro, Thai basil, green onions
• Bean sprouts
• Shredded lettuce or cabbage
• Lime wedges and red chilies

Directions

1. Sauté: In a large pot, sauté the onions, tomatoes, and pineapple with a little oil for 2–3 minutes.
2. Simmer: Add the chicken or pork stock and bring to a boil. Reduce heat to low, add fish sauce, sugar, and paprika (if using), and simmer for 15–20 minutes.
3. Combine: Add the fried fish cakes to the broth and cook for another 5 minutes to let them absorb the flavor.
4. Cook the rice vermicelli noodles according to package instructions, then drain.
5. Place a portion of noodles in a bowl. Top with slices of the fried fish cake.
6. Ladle the hot broth with tomatoes and pineapple over the noodles.
7. Garnish with fresh dill, cilantro, green onions, and serve with bean sprouts, shredded lettuce, lime wedges, and chili.