Bun ca is how Nha Trang starts the morning. The broth is built on sea-fish bones and kept clear rather than cloudy, lightly sweet with a clean finish — quite unlike the darker, heavier versions found elsewhere in Vietnam.
Two kinds of fish cake go in the bowl: one fried to a gold crust, one steamed and soft, usually made from mackerel or lizardfish. Many places add jellyfish or flaked fish. It comes with fresh herbs, spring onion, and thinned shrimp paste for those who want it stronger.
The good stalls open early and close when the pot is empty, sometimes before midday. This is a breakfast dish in earnest, not something to save for the evening.