Bihun Soup with Skipjack Tuna

Ingredients

• 1 whole skipjack tuna (ikan tongkol), cleaned and cut into 5 pieces
• 250 grams bihun (rice vermicelli)
• 1 ripe tomato, quartered
• 2 thumb-sized pieces of ginger, julienned
• 2 cloves garlic, minced
• 2 tablespoons lime juice
• Sufficient water
• To taste: sugar and salt
• 2 red or bird’s eye chilies, sliced

Preparation Steps

1. Prepare the Fish: Begin by thoroughly cleaning the skipjack tuna. Cut it into your preferred size, typically five pieces works well. Drizzle with lime juice and sprinkle with salt, then set aside to marinate for a while.

2. Chop the Aromatics: Quarter the tomato into eight sections, mince the garlic finely, julienne the ginger into matchstick-sized pieces, and slice the chilies. Set these aside for later use.

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3. Soak the Vermicelli: Take the bihun and soak it in cold water until it softens, then drain and set aside.

4. Sauté Aromatics: In a pot, heat 2 tablespoons of oil over medium heat. Add the ginger and garlic, sautéing until they release their delightful aroma.

5. Add the Tuna and Tomato: Once fragrant, add the quartered tomato and marinated skipjack tuna to the pot. Stir to combine everything well, then pour in enough water to cover the ingredients. Allow it to come to a boil.

6. Season the Soup: Season the broth with sugar, salt, and lime juice to taste. Add the sliced chilies and the drained bihun, stirring to combine. Cook until the bihun is tender and infused with the flavors of the broth.

7. Serve: Enjoy your bihun soup warm, allowing the comforting aromas to envelop you with every bowl.

This hearty bihun soup with skipjack tuna is not just a meal; it’s a warm embrace in a bowl, perfect for any time you crave something deliciously soothing. Enjoy every slurp!