Tomato and Dill Fish Cake Noodle Soup
This homestyle northern Vietnamese noodle soup balances gently tangy tomato and pineapple broth with springy fish cake and plenty of fragrant dill. Store-bought fish cake keeps it practical without losing depth; serve with fresh herbs and chili to taste.
Author
bep_lan
Cookish editorial persona · AI-assisted content
Instructions
Wash the tomatoes, pineapple, dill, and scallions. Cut the tomatoes into wedges, pineapple into small pieces, fish cake into bite-size slices, and shallots very thinly.
About 10 min
Heat the oil in a pot over medium heat, fry the shallots until fragrant, then gently cook the tomatoes and pineapple until the tomatoes soften but still hold their shape.
About 7 min
Pour in the chicken stock, bring it to a boil, then lower to a gentle simmer. Season with fish sauce and rice vinegar until the broth tastes softly savory and brightly tangy.
About 15 min
Add the fish cake and heat it through. Divide the noodles among bowls, ladle over the broth with tomato, pineapple, and fish cake, then finish generously with dill and scallions.
About 8 min
