Authentic Bún Chả Cá Vĩnh Hưng: A Taste of Traditional Vietnamese Cuisine

Ingredients

500g of catfish fillet
300g of pork belly
100g of shrimp (peeled and deveined)
100g of squid (cleaned and sliced)
2 liters of fish stock
2 tablespoons of fish sauce
2 tablespoons of sugar
1 tablespoon of turmeric powder
1 tablespoon of annatto seeds
1 tablespoon of minced garlic
1 tablespoon of minced shallots
2 stalks of lemongrass (bruised)
200g of rice vermicelli noodles (cooked)
100g of bean sprouts
100g of julienned cucumbers
Fresh herbs (mint, coriander, perilla, basil)
2 red chillies (sliced)
Lime wedges
Vegetable oil

Steps and instructions

Cut the catfish fillet and pork belly into bite-sized pieces, then marinate them with a mixture of fish sauce, sugar, minced garlic, minced shallots, and turmeric powder. Let them sit for about 30 minutes to 1 hour.
Heat up some vegetable oil in a pot. Add in annatto seeds and sauté until the oil turns bright red. Remove and discard the seeds.
Add the marinated meat into the pot. Sauté until they're slightly browned. Then, add in fish stock and bruised lemongrass stalks. Bring the mixture to a boil.
Reduce the heat to low and let it simmer for about 20-30 minutes until the flavors are well combined.
In a separate pan, sauté the shrimp and squid until they're cooked. Then, add them into the soup pot.
Prepare the rice vermicelli noodles according to the package instructions. Set aside.
To serve, place some cooked noodles in a bowl. Ladle over the soup with the meat and seafood. Top with bean sprouts, julienned cucumbers, fresh herbs, and sliced chillies.
Serve immediately with lime wedges on the side.

Tools for making

Cutting board - To safely and hygienically prepare the ingredients.
Knife - For cutting the catfish, pork belly, and other ingredients.
Mixing bowl - To marinate the meat and seafood.
Pot - To cook the soup.
Pan - To sauté the shrimp and squid.
Strainer - To strain the soup and remove any impurities.
Tongs - To handle the hot ingredients.
Soup ladle - To ladle the soup over the noodles.
Small saucepan - To heat up the vegetable oil and sauté the annatto seeds.
Spatula - To stir and mix the ingredients.
Cooking spoon - To stir the soup and meat while simmering.
Measuring spoons - To accurately measure the fish sauce, sugar, and spices.
Plates and bowls - To serve the finished dish.
Chopsticks or fork - To eat the Bún Chả Cá Vĩnh Hưng.

Recipe variations

Use different types of fish fillets like tilapia, cod, or halibut instead of catfish.
Replace pork belly with pork shoulder or chicken thighs for a leaner option.
For a vegetarian version, omit the meat and seafood and add tofu or tempeh as a protein substitute.
Add vegetables like carrots, bell peppers, or mushrooms to enhance the flavor and nutritional value.
Experiment with different herbs such as Thai basil, dill, or cilantro to vary the taste profile.
Try using different types of noodles such as egg noodles, udon noodles, or soba noodles.
For a spicier kick, add chili paste or Sriracha sauce to the soup.
Grill the fish or meat instead of sautéing for a smoky flavor.
Serve the dish with a side of pickled vegetables or a tangy dipping sauce.
For a gluten-free option, use gluten-free fish sauce and substitute the noodles with rice noodles or zucchini noodles.

Recipe overview

Bún Chả Cá Vĩnh Hưng is a popular Vietnamese soup dish brimming with flavors of the sea. The dish combines the meaty taste of catfish and pork belly with the delicate flavors of shrimp and squid, all simmered in a vibrant, aromatic broth. The soup is ladled over cooked rice vermicelli noodles, and topped with fresh herbs, bean sprouts, cucumbers, and fiery slices of red chillies. A squeeze of lime gives the dish a tangy finish. This recipe takes about 1.5 hours to prepare and cook, but the result is a beautifully balanced, hearty soup that encapsulates the essence of Vietnamese cuisine. Enjoy it as a warming lunch or dinner, and experience a taste of Vietnam in your own kitchen.

Common questions

Can I use other types of fish instead of catfish? Absolutely! While catfish is commonly used in Bún Chả Cá Vĩnh Hưng, you can substitute it with other white fish like cod or tilapia.
Can I use store-bought fish stock? Yes, you can use store-bought fish stock if you don't have homemade stock available. Make sure to choose a high-quality brand for the best flavor.
What can I use instead of annatto seeds? If you don't have annatto seeds, you can use turmeric powder alone or a combination of paprika and turmeric to achieve a similar vibrant color.
Can I omit the shrimp and squid? Of course! If you prefer a seafood-free version, you can simply omit the shrimp and squid. The dish will still be delicious with just the catfish and pork belly.
Can I make this recipe vegetarian or vegan? Yes, you can adapt this recipe to be vegetarian or vegan. Replace the meat and seafood with tofu or tempeh, and use vegetable stock instead of fish stock. Adjust the seasonings to suit your taste.
How spicy is this dish? The spiciness of Bún Chả Cá Vĩnh Hưng can be adjusted to your preference. If you enjoy spicy food, you can add more sliced chillies or even some chili paste. Otherwise, you can reduce or omit the chillies for a milder flavor.
Can I make this dish ahead of time? While it's best to enjoy Bún Chả Cá Vĩnh Hưng fresh, you can prepare the soup base in advance and keep it refrigerated. Cook the noodles and assemble the dish just before serving for the best taste and texture.

Serving dishes and utensils

Knife - For cutting the catfish fillet, pork belly, and vegetables.
Pot - To cook the soup and simmer the ingredients.
Pan - To sauté the shrimp and squid.
Tongs - Useful for flipping and handling the meat and seafood.
Serving Bowls - To serve the completed dish.
Soup Ladle - For scooping and serving the soup.
Chopsticks - Traditional utensils for eating the noodles and ingredients.
Plates - For serving the bean sprouts, cucumbers, herbs, and chillies.
Cooking Spoon - To stir and mix the ingredients while cooking.
Strainer - To drain the cooked rice vermicelli noodles.

Origin stories

Bún Chả Cá Vĩnh Hưng hails from the delightful and bustling streets of Da Nang, a coastal city in central Vietnam. The dish is often called 'Vinh Hung fish noodle soup' in honor of the first restaurant that made this savory delight popular. The chef of this restaurant, a patient and exacting man, was known to start his preparations in the early hours of the morning. He would carefully select each ingredient, making sure to use only the freshest seafood, and would spend hours simmering the broth to perfection. It's said that his dedication to his craft was so great, he would rather close his shop for the day than serve a bowl of soup he deemed less than perfect. Today, Bún Chả Cá Vĩnh Hưng is beloved not only in Da Nang, but across Vietnam, and is a testament to the time-honored culinary traditions of the region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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