Hanoi-Style Fish Cake Noodle Soup (Bun Cha Ca)

Blend half the fish chunks with cornstarch, 1 tablespoon fish sauce, and a pinch of turmeric in a food processor until a smooth paste forms. Shape into small flat cakes about 2 inches wide.

Cut the remaining fish into bite-sized pieces and marinate with the remaining turmeric and a pinch of salt for 10 minutes.

Heat oil in a large skillet over medium-high heat. Pan-fry the fish cakes until golden on both sides, about 3 minutes per side. Set aside on paper towels.

In the same skillet, fry the marinated fish pieces until just cooked through, about 2 minutes per side. Set aside.

In a large pot, heat a tablespoon of oil and sauté garlic until fragrant. Add tomato paste and stir for 30 seconds.

Add quartered tomatoes and cook until they begin to soften, about 3 minutes. Pour in the stock and bring to a boil.

Season the broth with fish sauce and sugar. Simmer for 15 minutes to let the flavors meld.

Cook rice vermicelli according to package directions, drain, and rinse under cold water.

Add the chopped dill and scallions to the simmering broth and cook for 2 more minutes.

Divide noodles among bowls. Top with fish cakes and fried fish pieces. Ladle the hot broth over everything and garnish with fried shallots, fresh herbs, lime wedges, and chili slices.