Authentic Bún Chả Cá Nắng: Vietnamese Fish Cake Noodles Recipe

Ingredients

500g of mackerel
1/2 teaspoon of turmeric powder
1/2 teaspoon of chilli powder
2 tablespoons of fish sauce
1 tablespoon of sugar
2 cloves of garlic, finely chopped
1L of water
2 stalks of lemongrass, smashed
2 shallots, finely chopped
2 tomatoes, quartered
500g of vermicelli noodles
2 tablespoons of vegetable oil
1 tablespoon of dill, chopped
2 spring onions, sliced
1 tablespoon of fried onions
Fresh herbs (coriander, mint, perilla) for garnish
1 lime, cut into wedges
Chilli slices to taste

Steps and instructions

Rinse the mackerel, remove the bones and cut into bite-sized pieces.
In a bowl, combine the mackerel pieces, turmeric powder, chilli powder, 1 tablespoon of fish sauce, sugar, and garlic. Mix well and let marinate for 30 minutes.
Meanwhile, in a large pot, bring water, lemongrass, and shallots to a boil.
Add the marinated mackerel pieces to the boiling water, then add the quartered tomatoes. Reduce heat and simmer for 15 minutes.
While the soup is simmering, cook the vermicelli noodles according to the package instructions, then drain and set aside.
Heat the vegetable oil in a pan, then add the chopped dill and spring onions. Cook until fragrant, about 2 minutes.
Add the cooked dill and onions to the simmering soup, then stir in the remaining tablespoon of fish sauce. Continue to simmer for 5 minutes.
To serve, divide the cooked vermicelli noodles among bowls, then ladle the soup over the noodles. Top with fried onions, fresh herbs, lime wedges, and chilli slices to taste.

Tools for making

Cutting board - Used for cutting and preparing ingredients.
Knife - Essential for cutting the mackerel, vegetables, and herbs.
Mixing bowl - Used for marinating the mackerel.
Large pot - Used for boiling the soup.
Pan - Used for cooking the dill and spring onions.
Colander - Used for draining the cooked vermicelli noodles.
Soup ladle - Used for serving the soup.
Soup bowls - Used for serving the dish.
Chopsticks - Utensils for eating the noodles and fish.
Serving spoons - Used for garnishing and serving the dish.
Plates - Used for serving lime wedges and fresh herbs for garnish.

Recipe variations

Use a different type of fish, such as catfish or tilapia, instead of mackerel.
Add vegetables like bell peppers, carrots, or mushrooms to the soup for added flavor and texture.
Replace the vermicelli noodles with rice noodles or other types of noodles like udon or soba.
For a vegetarian or vegan option, substitute the fish with tofu or tempeh and use vegetable broth instead of water.
Experiment with different herbs and spices, such as adding ginger, lemongrass, or Thai basil to enhance the aroma.
Add a splash of coconut milk for a creamy and rich soup base.
Make it spicier by adding more chilli powder or fresh chillies.
Add a spoonful of shrimp paste (mắm ruốc) to the soup for a stronger umami flavor.
Serve the dish with a side of pickled vegetables or kimchi for added tanginess.

Recipe overview

Bún Chả Cá Nắng is a traditional Vietnamese dish that combines succulent mackerel with a vibrant combination of herbs and spices. This recipe presents a symphony of flavors, from the rich taste of the mackerel and the flavorful broth to the bright and aromatic herbs. You'll be marinating the mackerel in a mix of turmeric, chilli, fish sauce, sugar, and garlic, before simmering it in a fragrant broth with lemongrass, shallots, and tomatoes. The dish is served over vermicelli noodles and garnished with fresh herbs, lime, and chilli. With each spoonful, you'll experience a burst of umami flavors, a hint of heat, and a refreshing zing from the lime. This dish is not just a meal, it's an experience that invites you to enjoy the rich culinary culture of Vietnam.

Common questions

Can I use a different type of fish?
Yes, you can use a different type of fish such as catfish or tilapia if you prefer. Adjust the cooking time accordingly based on the thickness of the fish fillets.
Can I use dried vermicelli noodles?
Yes, you can use dried vermicelli noodles. Follow the package instructions for cooking time and ensure they are cooked al dente before serving.
Can I substitute the fish sauce?
Fish sauce is a key ingredient in this recipe, but if you have dietary restrictions or allergies, you can try using soy sauce or tamari as a substitute. However, the flavor will be slightly different.
Can I make this recipe vegetarian or vegan?
To make this recipe vegetarian or vegan, you can replace the fish with tofu or tempeh and use vegetable broth instead of water. Also, make sure to use a vegan substitute for fish sauce.
Can I prepare the soup in advance?
Yes, you can prepare the soup in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup and cook the noodles fresh.

Serving dishes and utensils

Cutting board - For preparing and cutting ingredients.
Knife - To fillet the mackerel and chop the garlic, shallots, and herbs.
Mixing bowl - For marinating the mackerel.
Large pot - To boil the soup.
Pan - For cooking the dill and onions.
Colander - To drain the cooked vermicelli noodles.
Ladle - For serving the soup.
Soup bowls - To serve the bun cha ca soup.
Chopsticks - Utensils for eating the noodles and fish.
Serving spoons - For adding toppings such as fried onions and fresh herbs.
Lime squeezer - Optional tool for extracting lime juice.

Origin stories

Bún Chả Cá Nắng is a cherished dish from Da Nang, a coastal city in central Vietnam known for its sandy beaches and history as a French colonial port. This delightful and vibrant dish reflects the city's close relationship with the sea. Its key ingredient, mackerel, is a common catch in the waters near Da Nang. The mackerel is fresh, succulent, and flavorful, much like the city itself. But it's not just the freshness of the fish that makes Bún Chả Cá Nắng special. The recipe also uses a wealth of aromatic herbs and spices, embodying the essence of Vietnamese cuisine and its philosophy of balancing different flavors and elements. One bowl of Bún Chả Cá Nắng is like a culinary tour through Da Nang, with each spoonful revealing a different aspect of this enchanting seaside city.

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.