Bún Chả Cá Tôm (Sour Fish and Shrimp Noodle Soup)

Instructions

1. 1

   Cut the fish fillets into 1-inch cubes. Season the fish and shrimp with 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, turmeric powder, and 1 tablespoon of minced lemongrass. Let marinate for at least 30 minutes.

   ~35 min
2. 2

   In a medium bowl, whisk together the tamarind paste and hot water. Let it sit for 10 minutes, then strain through a fine-mesh sieve to remove solids, reserving the tamarind liquid.

   ~15 min
3. 3

   Heat vegetable oil in a large pot over medium-high heat. Add the remaining minced lemongrass, minced shallots, and minced garlic. Sauté until fragrant, about 2 minutes.

   ~2 min
4. 4

   Add the chopped tomatoes and diced pineapple to the pot. Cook for 5 minutes, stirring occasionally, until tomatoes soften.

   ~5 min
5. 5

   Pour in the vegetable broth and bring to a simmer. Stir in the reserved tamarind liquid, remaining fish sauce, and remaining sugar. Simmer for 10 minutes to allow flavors to meld.

   ~10 min
6. 6

   Add the marinated fish cubes to the simmering broth. Cook for 5 minutes, or until the fish is opaque and cooked through.

   ~5 min
7. 7

   Add the marinated shrimp to the pot. Cook for another 2-3 minutes, or until the shrimp turn pink and are cooked.

   ~3 min
8. 8

   Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water.

   ~10 min
9. 9

   To serve, divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl has plenty of fish, shrimp, tomatoes, and pineapple. Garnish with fresh herbs, bean sprouts, and sliced chili peppers if desired. Serve immediately with lime wedges.