Authentic Bún Chả Cá Huế: Vietnamese Fish Cake Noodle Soup Recipe

Ingredients

  • 500g catfish fillets
  • 1 tsp turmeric powder
  • 2 tsp fish sauce
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp lemongrass, finely chopped
  • 1 tbsp vegetable oil
  • 200g rice vermicelli noodles
  • 2 liters of water
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 onion, chopped
  • 2 tomatoes, quartered
  • 2 spring onions, chopped
  • 1 bunch of fresh mint
  • 1 bunch of fresh cilantro
  • 1 lime, cut into wedges
  • 2 red chili peppers, sliced
  • 1 tbsp fried shallots (optional for garnish)

Steps and instructions

  1. Begin by preparing the fish. Cut the catfish fillets into 1-inch pieces. Place the fish in a bowl and add the turmeric powder, fish sauce, minced garlic, minced ginger, and finely chopped lemongrass. Mix well to ensure that the fish is evenly coated with the marinade. Allow the fish to marinate for at least 30 minutes.
  2. While the fish is marinating, prepare the broth. In a large pot, add the water, salt, sugar, onion, and tomatoes. Bring the mixture to a boil over medium-high heat. Once the broth starts boiling, reduce the heat to low and let it simmer.
  3. After the fish has marinated, heat the vegetable oil in a pan over medium heat. Add the marinated fish to the pan and fry until it is golden brown on all sides. This should take about 5 to 7 minutes. Once the fish is cooked, add it to the simmering broth.
  4. Now, prepare the noodles. Cook the rice vermicelli noodles according to the package instructions. Once the noodles are cooked, drain them and set aside.
  5. To assemble the dish, divide the cooked noodles among four bowls. Ladle the hot broth over the noodles, making sure to include the fish. Top each bowl with chopped spring onions, fresh mint, fresh cilantro, lime wedges, and sliced red chili peppers. If desired, garnish with fried shallots.
  6. Serve Bún Chả Cá Huế hot and enjoy!

Tools for making

  • Cutting board - To prepare and cut the fish fillets.
  • Knife - To slice and mince the garlic, ginger, lemongrass, onion, tomatoes, and chili peppers.
  • Bowl - To marinate the fish fillets.
  • Large pot - To prepare the broth.
  • Pan - To fry the marinated fish fillets.
  • Strainer - To drain the cooked rice vermicelli noodles.
  • Four serving bowls - To serve the Bún Chả Cá Huế.
  • Ladle - To pour the hot broth over the noodles.
  • Chopping board - To chop the spring onions, fresh mint, and fresh cilantro for garnishing.
  • Serving spoons - To add the garnishes and serve the dish.
  • Plate - To serve the lime wedges.
  • Optional: Fried shallots - To garnish the dish, if desired.

Recipe variations

  • Use a different type of fish such as catfish, tilapia, or cod.
  • Try marinating the fish with different spices or herbs such as chili powder, paprika, or dill.
  • Substitute the rice vermicelli noodles with soba noodles or udon noodles.
  • Experiment with different vegetables in the broth such as bok choy, mushrooms, or bean sprouts.
  • Add extra toppings such as sliced cucumbers, shredded carrots, or crushed peanuts.
  • Make it vegetarian by substituting the fish with tofu or tempeh and using vegetable broth instead of the fish broth.
  • For a gluten-free option, use gluten-free fish sauce and gluten-free noodles such as rice noodles or gluten-free soba noodles.
  • For a spicier version, add more chili peppers or incorporate spicy chili sauce or sriracha into the broth.
  • Experiment with different herbs and garnishes such as Thai basil, sawtooth herb, or Vietnamese coriander.
  • For a lighter option, grill the marinated fish instead of frying it.

Recipe overview

Bún Chả Cá Huế is a flavorful Vietnamese dish from the city of Huế, featuring marinated and fried catfish served over a bed of rice vermicelli noodles in a light, fragrant broth. This dish is a perfect balance of spicy, sweet, and tangy, with an array of textures from the soft noodles to the crispy fish. The fresh herbs and lime provide a refreshing contrast to the rich flavors of the dish. This recipe is a step-by-step guide to creating this authentic Vietnamese dish at home. Once you gather your ingredients, you'll marinate the fish in a blend of spices, fry it to perfection, prepare a delicate broth, and assemble your bowls with noodles and an array of fresh toppings. Dive into the culinary traditions of Vietnam with this delicious recipe!

Common questions

  1. Can I use a different type of fish for this recipe?
    Yes, you can use a different type of white fish such as cod or haddock if catfish is not available. Adjust the cooking time accordingly.
  2. Can I use dried noodles instead of rice vermicelli?
    Yes, you can use dried noodles such as egg noodles or wheat noodles as a substitute for rice vermicelli. Cook them according to the package instructions before adding to the dish.
  3. Can I make the broth in advance?
    Yes, you can make the broth in advance and store it in the refrigerator. When ready to serve, reheat the broth and proceed with the remaining steps of the recipe.
  4. Can I omit the chili peppers for a milder version?
    Yes, if you prefer a milder taste, you can omit the chili peppers or reduce the amount according to your preference.
  5. Can I add additional vegetables to the dish?
    Absolutely! Bún Chả Cá Huế can be customized with additional vegetables such as bean sprouts, cucumber slices, or shredded lettuce. Feel free to add your favorite vegetables to enhance the dish.

Serving dishes and utensils

  • Cutting board - A sturdy surface for preparing and cutting ingredients.
  • Knife - A sharp knife for cutting the catfish fillets and other ingredients.
  • Mixing bowl - A bowl for marinating the fish.
  • Large pot - A pot for boiling the broth.
  • Pan - A frying pan for cooking the fish.
  • Strainer - A tool for draining the cooked noodles.
  • Soup ladle - A ladle for serving the hot broth over the noodles.
  • Bowl - Bowls for serving the finished dish.
  • Chopsticks - Utensils for eating the noodles and fish.
  • Spoon - A spoon for enjoying the flavorful broth.
  • Plate - A plate for garnishing and serving lime wedges and sliced red chili peppers.

Origin stories

Bún Chả Cá Huế, a vibrant dish alive with a symphony of flavors, hails from the ancient imperial capital of Huế in central Vietnam. As the city is nestled on the banks of the Perfume River, its cuisine has an enchanting relationship with its aquatic environment. The dish tells the tale of Huế's fishermen, who would return from their early morning river hauls with baskets brimming with fresh catfish. The fish, fragrant with the scent of the river, would then be lovingly transformed into succulent, golden chunks, which were then submerged into a rich, savory broth. The addition of rice vermicelli, herbs, and spices completed this delightful culinary sonnet. Bún Chả Cá Huế, thus, is not just a dish; it's a poetic narration of Huế's history, culture and its deep-rooted relationship with the Perfume River.

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.