Bun Ca

Step 1

Fill a large pot with 6 cups of water and place it on the stove over high heat until you see rolling bubbles breaking the surface continuously, about 8 minutes.

Step 2

While the water heats, place the fish fillets on a cutting board and pat them completely dry with paper towels to remove surface moisture.

Step 3

Once the water reaches a rolling boil, gently place the fish fillets into the pot and reduce the heat to medium so the water simmers gently with small bubbles, about 4 minutes.

Step 4

While the fish cooks, bring a separate pot of water to a boil over high heat, then add the dried rice noodles and stir with a spoon to separate them, about 4 minutes.

Step 5

Drain the noodles in a colander and divide them evenly between two bowls, placing them in the bottom of each bowl.

Step 6

When the fish is opaque white throughout and flakes easily with a fork, carefully remove it from the broth using a slotted spoon and place it on a plate.

Step 7

Pour 3 tablespoons of fish sauce and 2 tablespoons of fresh lime juice directly into the hot broth and stir for 10 seconds until well mixed.

Step 8

Ladle half of the broth (about 3 cups) over the noodles in each bowl, filling them about three-quarters full.

Step 9

Break the cooked fish into bite-sized pieces and divide them evenly between the two bowls, arranging them in the center on top of the broth.

Step 10

Scatter half of the sliced shallots over each bowl, distributing them evenly across the surface.

Step 11

Tear the fresh dill into bite-sized pieces and divide it evenly between the two bowls, scattering it over the fish and broth.

Step 12

Tear the fresh mint leaves into bite-sized pieces and divide them evenly between the two bowls, sprinkling them over the top as a final garnish.