Authentic Bún Chả Cá Quy Nhơn Recipe: A Taste of Vietnamese Cuisine

Ingredients

  • 500g fish fillet
  • 5 cloves of garlic
  • 1 tablespoon turmeric powder
  • 1 tablespoon fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons cooking oil
  • 2 liters of water
  • 1 onion
  • 1 lemongrass stalk
  • 1 piece of ginger
  • 1 tablespoon of tamarind paste
  • 200g rice flour
  • 200g tapioca starch
  • Fresh herbs (mint, lettuce, basil, cilantro)
  • Rice vermicelli
  • Pickles (carrots and kohlrabi)
  • Fish sauce, chilli, and garlic for dipping sauce

Steps and instructions

  1. Cut the fish fillet into thin slices and marinate with finely chopped garlic, turmeric powder, fish sauce, sugar, and salt for about 15 minutes.
  2. In a frying pan, heat the oil and stir-fry the marinated fish slices until they turn golden brown. Set them aside.
  3. Pour 2 liters of water into a pot, add sliced onion, bruised lemongrass stalk, and sliced ginger. Bring to a boil.
  4. Lower the heat and add the tamarind paste, stirring until the paste is dissolved.
  5. Mix the rice flour and tapioca starch with a little cold water to create a slurry, then slowly add this mixture to the boiling broth, stirring continuously to prevent lumps.
  6. When the broth thickens, add the fried fish slices. Continue to cook on low heat for another 15 minutes.
  7. Prepare the rice vermicelli as per the package instructions.
  8. Arrange the fresh herbs, pickles, and cooked vermicelli in serving bowls.
  9. Pour the hot fish and soup over the arranged ingredients in the serving bowls.
  10. Serve with a dipping sauce made from fish sauce, chilli, and garlic.

Tools for making

  • Cutting board - To cut and prepare the ingredients
  • Knife - For slicing the fish fillet and other ingredients
  • Frying pan - To fry the marinated fish slices
  • Pot - For boiling the broth
  • Stirring spoon - To stir the broth and prevent lumps
  • Slotted spoon - To remove the fried fish slices from the pan
  • Bowls - For serving the dish
  • Soup ladle - To pour the hot fish and soup into the serving bowls
  • Strainer - To strain the noodles and rinse with cold water
  • Serving utensils - For arranging and serving the fresh herbs, pickles, and vermicelli

Recipe variations

  • Use a different type of fish fillet, such as cod or catfish, instead of the recommended fish fillet.
  • Experiment with different coatings for the fish, such as panko breadcrumbs or crushed cornflakes.
  • Replace the rice flour and tapioca starch with all-purpose flour or cornstarch for a different texture.
  • For a meat-free option, substitute the fish fillet with firm tofu or tempeh.
  • Add sliced vegetables like bell peppers, zucchini, or mushrooms to the broth for added flavor and texture.
  • Try different types of noodles, such as egg noodles or glass noodles, instead of rice vermicelli.
  • Include additional herbs and spices like Thai basil, dill, or chili flakes to enhance the flavors.
  • For a lighter version, grill or bake the fish instead of frying it.
  • Add a dash of coconut milk to the broth for a creamier texture.
  • Experiment with different dipping sauce variations, such as adding lime juice, crushed peanuts, or sesame oil.

Recipe overview

Bún Chả Cá Quy Nhơn is a Vietnamese dish originating from the coastal city of Quy Nhơn. This dish is renowned for its harmonious blend of flavors, combining the richness of fried fish with the tangy taste of tamarind and the freshness of herbs. The main components of this dish are fried fish slices simmered in a thick, tangy soup, accompanied by soft rice vermicelli, fresh herbs, and pickles. The dish is usually served with a fiery fish sauce dip, elevating the overall flavor. This recipe will guide you step-by-step to recreate this traditional Vietnamese delicacy at home. Expect a combination of cooking techniques, from frying fish to concocting a flavorful broth, all contributing to a delectable dish that's worth the effort.

Common questions

  1. What type of fish fillet should I use for Bún Chả Cá Quy Nhơn?
    You can use any white fish fillet such as cod, haddock, or tilapia for this recipe.
  2. How long should I marinate the fish fillet?
    It is recommended to marinate the fish fillet for about 15 minutes to allow the flavors to penetrate.
  3. Can I use pre-made fish sauce instead of making the dipping sauce from scratch?
    Yes, you can use pre-made fish sauce if you prefer. However, making the sauce from scratch will give it a fresher and more flavorful taste.
  4. Can I substitute rice flour and tapioca starch with other types of flour?
    For the best results, it is recommended to use rice flour and tapioca starch as they provide the desired texture and consistency to the broth. Substituting them with other flours may alter the end result.
  5. Can I add more vegetables to the dish?
    Absolutely! Bún Chả Cá Quy Nhơn is versatile, and you can add your favorite vegetables such as bean sprouts, cucumber, or sliced bell peppers to enhance the freshness and crunchiness.

Serving dishes and utensils

Origin stories

Bún Chả Cá Quy Nhơn is a beloved dish hailing from Quy Nhơn, a coastal city in the Bình Định Province of Central Vietnam. This city, known for its beautiful beaches and stunning landscapes, is also famous for its diverse and delectable seafood dishes. Bún Chả Cá Quy Nhơn, with its distinctively flavored broth and succulent fish, is a testament to the city's rich connection with the sea. The dish beautifully embodies the Vietnamese philosophy of balancing flavors - the sweetness of the fish, the tartness of the tamarind, and the heat of the chilli. Over the years, it has become a must-have culinary experience for anyone visiting the city, leaving a lasting impression with its unique taste and aroma.

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.