Bún cá ngừ is rice vermicelli topped with fried tuna, tomato and Vietnamese mint, with a broth made from pork bone, ginger and tomato. The author’s mom cooks it for the family, and the author calls it a good choice in both hot and cold weather. According to the author you only need 10 minutes to make it, which suits busy people who don’t have much time for cooking. Ingredients 300 g tuna meat (no bone), cut into slices nearly 1 cm 300 g pork bone 50 g ginger, peeled and sliced thinly 3 tomatoes, cleaned and each cut into 6 pieces Vegetable oil, fish sauce, pepper, chili, vinegar 350–400 g rice vermicelli Scallions, sliced small Vietnamese mint, sliced small Chili paste (if you love spicy food) Vegetables to serve: bean sprout, basil, chili, heart leaves, shallot, lime and sliced water spinach, all cleaned. How to make bún cá ngừ 1. Make the broth Cooking the broth with pork bone makes it sweeter. Clean the pork bone in water with a little salt added. Put it in the pot with a little fish sauce, pepper and the ginger, and cook it on the stove until the bone becomes fragrant. Add 2 tomatoes to the pot with the bones (the original says “fish bones” at this point; the only bones in its ingredient list are pork bone). Pour in water to cover the bones and simmer until they are cooked and soft. 2. Fry the tuna Put a pan on the stove, heat the oil and fry the tuna slices until golden on both sides. 3. Prepare the vermicelli Dip the rice vermicelli in boiling water to clean it, then divide it into small bowls. 4. Finish the broth While the broth boils, use a spoon now and then to skim off the dirty foam so the broth stays clear. Then strain the broth to get rid of the small pork bones at the bottom, and season it again to suit your taste. Keep the broth hot until you serve. 5. Assemble the bowls Put tomato pieces, sliced Vietnamese mint and the fried tuna on top of the vermicelli. Scoop 1–2 tablespoons of broth over the vermicelli. It is best eaten hot. If you love spicy food, add a little chili paste. Share:
