Authentic Bun Cha Ca Thi La: Vietnamese Fish Cake Noodle Soup Recipe

Ingredients

  • 500g snakehead fish
  • 1 bundle dill
  • 2 shallots
  • 3 cloves garlic
  • 1 tablespoon turmeric powder
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 litres water
  • 200g rice vermicelli
  • 1 bunch water spinach
  • 1 bunch mint leaves
  • 1 bunch perilla leaves
  • 1 bunch cilantro
  • 1 bunch spring onion
  • 3 tablespoons cooking oil
  • 2 tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1 red chili
  • 1 piece ginger

Steps and instructions

  1. Clean the fish, remove the scales and guts. Rinse thoroughly and drain.
  2. Chop the fish into 2-3cm pieces. Marinate with a mixture of minced shallots, garlic, turmeric powder, fish sauce, salt, pepper, and cornstarch. Let it sit for 15-30 minutes.
  3. Heat the cooking oil in a pan, fry the fish pieces until they turn golden brown. Set aside.
  4. Dice the tomatoes, chop the ginger and remaining shallots. Sauté in a pot with some oil until fragrant.
  5. Add water to the pot and bring to a boil. Add the fried fish pieces back into the pot. Simmer for 15-20 minutes.
  6. While the soup is simmering, prepare the vegetables. Clean and chop the dill, water spinach, mint leaves, perilla leaves, cilantro and spring onions. Set aside.
  7. Cook the rice vermicelli according to the package instructions. Rinse under cold water and drain.
  8. For the dipping sauce, mix vinegar, sugar, salt, and chilli. Adjust according to your taste.
  9. To serve, place some rice vermicelli at the bottom of a bowl, top with the soup, fish, and vegetables. Serve with the dipping sauce on the side.

Tools for making

  • Cutting board - A sturdy surface for cutting and preparing the ingredients.
  • Knife - A sharp knife for slicing and chopping the fish, vegetables, and herbs.
  • Pan - A frying pan or skillet for frying the fish pieces.
  • Pot - A large pot for cooking the soup.
  • Spatula - A utensil for flipping and stirring the fish while frying.
  • Tongs - To handle the hot fish pieces while frying or serving.
  • Strainer - To drain the rice vermicelli and vegetables.
  • Soup ladle - To scoop the soup and fish into bowls.
  • Bowls - Deep bowls for serving the soup and noodles.
  • Chopping board - For chopping and preparing the vegetables and herbs.
  • Mixing bowl - For preparing the dipping sauce.
  • Whisk - To mix the ingredients for the dipping sauce.
  • Soup spoon - For eating the soup and noodles.

Recipe variations

  • Use a different type of fish such as catfish or tilapia instead of snakehead fish.
  • Replace the fish with shrimp or squid for a seafood variation.
  • Make it vegetarian by using tofu or tempeh instead of fish.
  • Add additional vegetables like sliced bell peppers, carrots, or mushrooms to the soup.
  • Experiment with different herbs and greens such as Thai basil, Vietnamese coriander, or baby spinach.
  • Try adding a squeeze of lime or lemon juice to the dipping sauce for a tangy twist.
  • For a spicier version, add some sliced bird's eye chili or chili flakes to the soup.
  • Make it gluten-free by using gluten-free soy sauce or tamari instead of fish sauce.
  • Add a tablespoon of tamarind paste to the soup for a slightly sour flavor.
  • For a richer broth, you can add a dash of coconut milk or coconut cream to the soup.

Recipe overview

Bún Chả Cá Thì Là is a popular Vietnamese soup that features a combination of flavorsome fish and a variety of fresh herbs and vegetables. This recipe will guide you through the process of creating this delightful dish from scratch. You'll start by marinating snakehead fish with a blend of turmeric, garlic, shallots, and other spices, then pan-frying it until golden brown. The fish is then simmered in a tomato and ginger broth, creating a soothing, rich soup. Rice vermicelli, a staple in Vietnamese cuisine, serves as the base of the dish, which is then topped with the soup, fish, and a medley of fresh vegetables. A spicy, tangy dipping sauce accompanies the soup for an additional flavor kick. This recipe is perfect for those looking to explore Vietnamese cuisine or anyone in search of a comforting, hearty soup with a unique twist.

Common questions

  1. Can I use a different type of fish?
    Yes, you can use other types of white fish such as catfish or tilapia as a substitute for snakehead fish.
  2. Can I use dried dill instead of fresh?
    While fresh dill is recommended for the best flavor, you can use dried dill as a substitute, but reduce the amount by half.
  3. Can I omit any of the vegetables?
    You can customize the vegetables according to your preference. However, the combination of water spinach, mint leaves, perilla leaves, cilantro, and spring onions adds freshness and enhances the flavor of the dish.
  4. Is there a vegetarian version of this recipe?
    Yes, you can make a vegetarian version by using tofu or mushrooms instead of fish, and vegetable broth instead of water. Additionally, you can substitute fish sauce with soy sauce or vegetarian fish sauce.
  5. Can I make the dipping sauce in advance?
    Yes, you can prepare the dipping sauce in advance and store it in the refrigerator. However, it is best to make it fresh for optimum taste.
  6. How long does it take to cook the fish?
    The fish should be cooked for about 15-20 minutes in simmering soup to ensure it is fully cooked and tender.
  7. Can I use a different type of noodle?
    While rice vermicelli is traditional for this dish, you can use other types of noodles like egg noodles or soba noodles if preferred.

Serving dishes and utensils

  • Cutting board - Used for preparing and chopping ingredients.
  • Knife - Essential for cutting and filleting the fish, as well as chopping vegetables.
  • Pan - Used for frying the fish pieces.
  • Pot - Used for simmering the soup.
  • Strainer - Needed for rinsing the rice vermicelli.
  • Bowls - Used for serving the soup, rice vermicelli, and vegetables.
  • Spoons - For stirring and serving the soup.
  • Chopsticks - Often used for eating the noodles and picking up pieces of fish.
  • Dipping sauce dish - Used for serving the dipping sauce alongside the dish.

Origin stories

Bún Chả Cá Thì Là hails from the vibrant culinary landscape of Vietnam, specifically from the coastal city of Da Nang. The city is renowned for its rich seafood dishes, and Bún Chả Cá Thì Là is a shining testament to this culinary tradition. The dish is typically prepared with snakehead fish, a local fish species, which is believed to possess healing properties according to traditional Vietnamese medicine. This soup is cherished not only for its savory and aromatic flavors, but also for its well-rounded nutritional profile: a hearty balance of protein, carbohydrates, and greens. An interesting aspect about this dish is its utilization of dill - 'Thì Là' in Vietnamese - a herb not typically associated with Southeast Asian cooking, but has found its unique place in the region's gastronomy through this dish. Every bowl of Bún Chả Cá Thì Là carries with it the spirit of Da Nang, brimming with fresh, local ingredients and age-old traditions.

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.