Vietnamese cuisine is a treasure trove of noodle soups, each with its own unique flavours and ingredients. While you might be more familiar with classics like beef pho, chicken noodle soup or pork-based broths, did you know that you can also make a delicious noodle soup with fish? This Tilapia Fish Noodle Soup (Bún Cá Rô Phi) is a well-loved dish from Northern Vietnam, known for its crispy fish strips and a light yet flavourful broth with a natural sweetness and subtle tang.
This past weekend, I stumbled upon a fishmonger selling fresh and vibrant tilapia, and I knew instantly what was for dinner. The result? A heartwarming bowl of Vietnamese fish noodle soup that was both satisfying and light – perfect for an indulgent yet not overly heavy meal. Trust me, if you follow this recipe, you can recreate the same authentic flavours in your own kitchen.
Preparing the fish and broth
The first step is to prepare the fish. The tilapia fillet will be fried to crispy perfection just before serving, while the head and bones will be simmered to create a delicate and naturally sweet broth.
In a large stockpot, add the fish head and bones along with onion, sliced ginger, white radish and a teaspoon of salt. Bring everything to a boil then reduce the heat and let it simmer gently for about 45 minutes.
While the broth is simmering, let’s move on to the other ingredients.
Preparing the vegetables and noodles
For this dish, you’ll need ripe tomatoes, pak choi, pineapple, dill and spring onions, plus some shallots and minced garlic for frying.
- Chop the tomatoes into wedges.
- Peel and cut the pineapple into large chunks to add a slight sweetness and tanginess to the broth.
- Slice the spring onion greens and dill finely, leaving the white part of the spring onion long for garnish.
- Cut the pak choi into quarters lengthwise.
- Cook the round rice noodles by placing them in a pot of boiling water with the heat turned off. Let them sit for about 4 minutes, then rinse under cold water and drain.
Straining the broth and cooking the fish
Once the broth is ready, strain it through a sieve to remove the bones and vegetables, leaving you with a clear, naturally sweet stock. Return the broth to the pot, add the pineapple chunks and bring it back to a simmer.
Now, let’s fry the tilapia fillets.
- Slice the tilapia fillets into thin strips and season with salt and pepper. Let them rest for five minutes.
- Lightly coat the fish strips in a flour mixture made from plain flour, cornflour and tapioca flour.
- Heat a generous amount of oil in a pan over medium-high heat.
- Fry the fish in a single layer for couple of minutes on each side until golden and crispy.
Cooking the tomatoes and pak choi
In a separate pan, heat 2 tablespoons of olive oil over medium-high heat. Add sliced shallots and minced garlic, frying until golden and fragrant. Then, add the tomato wedges along with a tablespoon of fish sauce. Simmer for just a minute – be careful not to overcook, as you want the tomatoes to hold their shape. Add these cooked tomatoes into the broth. Adjust the seasoning with another tablespoon of fish sauce, or to taste.
Next, blanch the pak choi in the simmering broth for about a minute or two until just tender but still crunchy. Immediately scoop them out and set aside.
Assembling the bowl
Now comes the best part – bringing everything together!
- Divide the cooked noodles into serving bowls.
- Arrange the blanched pak choi, crispy fish strips and chopped spring onions and dill on top.
- Ladle the hot broth over the noodles, making sure to scoop in a couple of tomato wedges for extra flavour.
- Garnish with sliced chilli for a bit of heat, and if you love spice, add a squirt of siracha for an extra kick.
Serve immediately and enjoy the delicate yet satisfying flavours of this Northern Vietnamese speciality. A warm, nourishing bowl of Tilapia Fish Noodle Soup – Bún Cá Rô Phi: crispy fish, sweet and tangy broth, and slurp-worthy noodles, all in perfect harmony!
Be sure to explore the noodle section for more delicious and comforting noodle recipes!
Vietnamese Tilapia Fish Noodle Soup (Bún Cá Rô Phi)
Description
A Northern Vietnamese speciality featuring crispy tilapia strips in a light, naturally sweet and tangy broth, served with fresh herbs and slurp-worthy rice noodles.
Ingredients
For the Broth
For the Fish Fillets
For the Vegetables and Garnish
For the Noodles
Instructions
-
Prepare the Broth
- In a large pot, add the fish head and bones, onion, ginger, white radish and salt.
- Pour in water, bring to a boil, then reduce heat and simmer for 45 minutes.
-
Prepare the Vegetables and Noodles
- Chop tomatoes, pineapple and herbs.
- Cook the rice noodles by soaking them in boiling water (with the heat off) for 4 minutes, then rinse under cold water and drain.
-
Strain the Broth
- Remove the bones and vegetables, leaving a clear and naturally sweet stock.
- Add the pineapple chunks and bring back to a simmer.
-
Fry the Fish Fillets
- Season the tilapia strips with salt and pepper.
- Lightly coat in the flour mixture (plain flour, cornflour, tapioca flour).
- Heat oil in a pan over medium-high heat and fry the fish until golden and crispy, about 2 minutes per side.
-
Prepare the Tomatoes and Pak Choi
- In a pan, heat 2 tablespoons olive oil over medium-high heat.
- Sauté the shallots and garlic until fragrant, then add the tomato wedges with 1 tablespoon fish sauce.
- Simmer for 1 minute and add to the broth.
- Blanch the pak choi in boiling broth for a minute or two, then set aside.
- Add 1 more tablespoon of fish sauce to the broth or to taste.
-
Assemble the Bowls
- Divide the noodles into serving bowls.
- Arrange pak choi, crispy fish strips, spring onions and dill on top.
- Ladle the hot broth over, making sure to add tomato wedges.
- Garnish with chilli sauce and a squirt of siracha if you like it spicy.
- Serve hot and enjoy!
