Authentic Bún Chả Cá Lã Vọng: Vietnamese Grilled Fish with Noodles Recipe

Ingredients

  • 500g snakehead fish
  • 200g pork belly
  • 1 medium onion
  • 4 cloves garlic
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1 bunch fresh dill
  • 1 bunch fresh spring onions
  • 2 tablespoons cooking oil
  • 1 liter of water
  • 500g fresh vermicelli noodles
  • 1 jar shrimp paste (optional)
  • 1 bundle fresh herbs (lettuce, mint, cilantro, perilla)
  • Pickled vegetables (carrots and green papaya)
  • 1 fresh red chili (optional)
  • Fried shallots for garnishing

Steps and instructions

  1. Clean the snakehead fish and pork belly. Cut the fish into slices and the pork belly into small pieces.
  2. Peel and finely chop the onion and garlic.
  3. In a bowl, marinate the fish and pork with chopped onion, garlic, fish sauce, sugar, and black pepper. Let it rest for at least 30 minutes.
  4. Wash the dill and spring onions. Chop them into 2cm lengths.
  5. In a large pot, bring the water to a boil. Add the marinated fish and pork, and cook until they are done. Remove them from the pot and set aside.
  6. In a frying pan, heat the cooking oil. Sauté the chopped dill and spring onions until they are fragrant.
  7. Add the cooked fish and pork into the pan. Stir-fry them with the dill and spring onions for a couple of minutes.
  8. Meanwhile, cook the vermicelli noodles according to the package instructions. Drain and set aside.
  9. To serve, place a portion of vermicelli noodles in a bowl. Top with the fish and pork mixture, fresh herbs, pickled vegetables, chili, and fried shallots. If desired, serve with a side of shrimp paste.

Tools for making

  • Cutting board - Used for preparing and cutting the fish, pork, and vegetables.
  • Knife - Essential for slicing and chopping ingredients.
  • Bowl - Used for marinating the fish and pork.
  • Pot - Used for boiling the fish and pork in water.
  • Frying pan - Used for sautéing the dill and spring onions.
  • Colander - Used for draining the cooked vermicelli noodles.
  • Large serving bowls - Used for serving the final dish.
  • Tongs - Useful for handling hot ingredients while cooking.
  • Plates - Used for serving the fresh herbs, pickled vegetables, chili, and fried shallots.
  • Chopsticks - Traditional utensils for eating the dish.
  • Soup ladle - Used for scooping the fish and pork mixture onto the noodles.

Recipe variations

  • Instead of snakehead fish, you can use other white fish such as cod, haddock, or tilapia.
  • For a seafood twist, you can add shrimp or squid to the fish and pork mixture.
  • To make it vegetarian or vegan, you can substitute the fish and pork with tofu or tempeh.
  • If you prefer a spicier flavor, you can add chopped chili or chili flakes to the marinade.
  • For a gluten-free option, use gluten-free fish sauce and vermicelli noodles made from rice or alternative grains.
  • Add fresh vegetables such as bean sprouts, cucumber, or sliced bell peppers for extra crunch and freshness.
  • Experiment with different herbs like Thai basil, Vietnamese mint, or lemon balm to enhance the flavors.
  • Instead of serving with vermicelli noodles, you can serve the fish and pork mixture with rice or as a filling for spring rolls.

Recipe overview

"Bún Chả Cá Lã Vọng is a traditional Vietnamese dish that offers a harmonious blend of fresh and vibrant flavors. Originating in Hanoi, it features snakehead fish and pork belly marinated in a flavorful mix of fish sauce, garlic, and onions, then stir-fried with fragrant dill and green onions. This meaty mixture is served over a bed of soft vermicelli noodles and garnished with an array of fresh herbs, pickled vegetables, and crispy fried shallots. For those who enjoy a bit of spice, a red chili is added for an extra kick. Some people also love to add a touch of shrimp paste for an authentic Vietnamese taste. This recipe takes you through the step-by-step process of making Bún Chả Cá Lã Vọng at home, so you can experience the fresh, savory, and slightly spicy flavors of Vietnamese cuisine in your own kitchen."

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 different cuts of pork? Yes, you can use pork shoulder or pork loin as an alternative to pork belly.
  3. Is shrimp paste necessary? No, shrimp paste is optional. It can be served on the side for those who enjoy its flavor.
  4. Can I make the pickled vegetables at home? Yes, you can make pickled vegetables at home by julienning carrots and green papaya and marinating them in a mixture of vinegar, sugar, and salt.
  5. Can I make this recipe vegetarian or vegan? Yes, you can substitute the fish and pork with tofu or tempeh for a vegetarian or vegan version of this dish.
  6. Can I prepare the fish and pork in advance? Yes, you can marinate the fish and pork in advance and keep them refrigerated. Cook them when you are ready to assemble the dish.
  7. Can I adjust the amount of spice? Yes, you can adjust the spiciness by adding more or fewer fresh chilies according to your taste preference.

Serving dishes and utensils

Origin stories

Bún Chả Cá Lã Vọng has a rich history, hailing from the vibrant streets of Hanoi, the heart of Vietnam. It is named after a street called Lã Vọng, where a famous eatery first introduced the dish. However, the dish has a curious connection to an ancient Chinese scholar named Lã Vọng, who was known for his patience and perseverance in studying for the civil service exams. Just like the scholar, the preparation of this dish requires patience and meticulousness to achieve a perfect blend of flavors. Today, Bún Chả Cá Lã Vọng holds a special place in Vietnamese culture, representing not just a delicious meal, but also a symbol of diligence and dedication.

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.