Making this noodle requires quite a number of ingredients, however, the cooking method is very simple. It is quick to make this kind of noodle salad and you’ll get a very healthy meal. 

This noodle is refreshing with the juiciness and crunchiness of bell peppers. The flavours of lemon grass, lemon juice and cilantro are strong with the mild sour taste. At first bite, it turned a bit sour for my taste, but the more I ate, the more I liked the taste.

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When going shopping this weekend, I saw some fresh-looking whole tuna on sale, so I decided to buy one. This is a small size tuna, not the ocean tuna or the sashimi-grade tuna. Therefore, the price for a whole tuna like this was quite reasonable. 

I intended to buy the whole tuna and then filleted it into small portions to freeze for future use. Doing this way, it is more convenient and also more economic to me. After I filleted the tuna, I had a whole fish head and bone, which I decided to make use to make the fish stock for this rice noodle soup. 

In my country, Vietnam, fish and rice noodle soup is a very popular and a favorite food of many ordinary people. The fish used in this noodle soup are mostly from the rivers or raised in the ponds. So, this time I actually create a new dish with sea fish which I’ve never tried before. Since I remembered the the taste of my home, so I tried making this dish with sea fish. 

It is also better to use fennel in this noodle soup. In Singapore, fenel is really hard to buy and when it is available at the hypermarket, it is very expensive. Unlike in Vietnam, fennel is so so cheap and using fennel with fish always brings out great flavor. If possible, use fresh rice noodle for better and more authentic taste. 

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