Vietnamese fried fish cake noodle soup (Bun cha ca) is tasty and satisfying. The fried fish cake is slightly crispy outside and springy inside. The clear broth is light in body, but it is packed with umami.
Our traditional broth for this noodle soup is fish (or pork) bone broth flavored with tomatoes. The broth in my recipe is tomato dashi-based broth, and it tastes the same as the traditional one while being much easier and quicker to cook. If you want to make this dish as authentic as possible, follow my instructions to make fish bone broth
, or you can also use pork or chicken stock as substitutions.