Bun Ca Moi Hop / Canned Sardine Noodle Soup

Directions

• Prep:
• Soak the dried shrimp in warm water for 5-10 minutes, then drain
• Peel and cut the yellow onion in half. Slice the ginger in half. Cut the tops and bottoms of the lemongrass off and remove the outer layer. Bruise the lemongrass stalks with the back of your knife. Cut the Roma tomatoes into wedges

• Thinly slice the cabbage, lettuce, and green onions, chop the cilantro, and cut the limes into wedges to use as a garnish later
• Make the broth:
• Add the shallot and garlic to a food processor and pulse until finely minced. Set aside 2 tablespoons of the minced aromatics for the sardines. Add half of the Roma tomatoes to the food processor, and reserve the other half for later. Blend until smooth

• Heat up oil in a large stockpot over medium-high heat. Add the tomato puree and cook for 2 to 3 minutes. Pour in the water and bring it to a boil. Add the rehydrated dried shrimp, onion, ginger, lemongrass, and pineapple chunks. Return to a boil and skim off any foam that rises to the top

• Lower the heat, cover the pot with the lid slightly cracked, and simmer gently for 30 to 45 minutes. After simmering, remove the onion, ginger, and lemongrass, then keep the broth warm over low heat
• Cook the sardines:
• Heat 1 tablespoon of oil in a pan over medium-high heat. Add the reserved shallots and garlic and sauté for 1 to 2 minutes, until fragrant. Add the sardines with all their tomato sauce. Warm them through for 3 to 4 minutes, stirring gently so the fillets stay whole

• Lift the sardines out with a slotted spoon and set them aside. Pour the remaining tomato sauce into the broth
• Finish the broth:
• Add the fish balls to the broth and cook according to the package instructions, about 10 minutes. Season the broth with Dear Mam fish sauce, rock sugar, and MSG, and stir until the sugar dissolves. Add the reserved tomato wedges and simmer for 2 minutes, just until they soften. Taste and adjust seasonings to your preference

• Cook the noodles:
• Bring water up to a boil and salt. Cook the vermicelli according to the package instructions, then drain and rinse under cold water. Toss the noodles with 1 tablespoon of oil to keep them from sticking

• Assemble and serve:
• Add a portion of noodles to each bowl and top with cabbage and lettuce. Ladle in tomatoes, pineapple, and fish balls from the broth, then nestle in a few sardine fillets. Pour the hot broth over everything. Garnish with green onions, cilantro, fried shallots, and black pepper. Serve with a lime wedge and enjoy!