Bun ca ro dong is built on a clear, gently sweet broth and two kinds of fish in the same bowl, some steamed and soft, some fried and crisp. The fiddly part is filleting field perch without leaving bones behind.
The fish bones simmer with 200g pork bones for 40 minutes and are then strained out for a clear broth. Half the fillet is dusted in frying flour and fried golden, the other half is steamed with spring onion, ginger and dill. The broth can be made ahead, so at mealtime only the noodles and greens need blanching.
This batch weighs about 3.4kg, at roughly 49 calories per 100g.
Method
Scale the field perch, remove the gills and guts, and wash it in salted water with vinegar and ginger to clear the slime and the raw smell. Fillet the fish, keeping the bones separate, and divide the flesh into two portions.
Trim and wash the water celery. Peel the bac ha, wash and drain.
Season the first portion of fish with 1/2 teaspoon salt and 1/2 teaspoon pepper, dust it in 20g crispy frying flour, fry until golden and drain on paper towel.
Steam the second portion for about 20 minutes with 5g spring onion, 5g ginger and 5g dill.
Put 2 liters water, 200g pork bones, the fish bones, 5g shallot and 5g ginger in a pot, simmer over medium heat for 40 minutes, then strain for a clear stock.
Heat 2 tablespoons cooking oil in another pot and fry 10g minced shallot until fragrant, then add 150g tomato wedges and stir until softened. Pour in the strained stock, simmer gently for 5 to 7 minutes, season with 3g salt, 5g seasoning powder and 4.5g kOBE Monk Fruit Blend, then turn off the heat.
Blanch the water celery and bac ha in boiling water, blanch the noodles and put them in a bowl, arrange the greens with the steamed and fried fish on top, then ladle over the broth.
Tips
Thick bodied field perch gives the most flesh once filleted.
Washing the fish in salted water with vinegar and ginger, rubbing along the body, clears the slime and the raw smell.
Split the flesh in two, half fried crisp and half steamed, so the bowl offers two textures.
Medium heat and regular skimming are what keep the broth clear.
The water celery and bac ha (taro stem) need only a very quick blanch, as longer leaves them limp.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.