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

Ingredients

500 grams of mackerel or catfish
100 grams of pork paste
1 egg
1 tablespoon of fish sauce
1/4 teaspoon of ground black pepper
2 tablespoons of cornstarch
1 tablespoon of sugar
1 tablespoon of minced garlic
1 spring onion, chopped
1 liter of fish broth
200 grams of vermicelli noodles
1 bunch of fresh vegetables (lettuce, mint, basil, cilantro)
1 lime, juiced
2 red chili peppers, sliced
1 tablespoon of vinegar
2 tablespoons of fish sauce for dipping
1 tablespoon of sugar for dipping
2 cloves of garlic, minced for dipping
1 red chili pepper, sliced for dipping

Steps and instructions

Start by cutting the mackerel into small pieces and blend in a food processor until smooth.
In a mixing bowl, combine the blended fish, pork paste, egg, 1 tablespoon of fish sauce, black pepper, cornstarch, sugar, minced garlic, and chopped spring onion. Mix well until all ingredients are combined.
Form the mixture into small patties, flatten them slightly, and then refrigerate for about 30 minutes to firm them up.
While the fish patties are resting, prepare the broth by bringing the fish broth to a boil. Reduce the heat to low and keep it warm.
Bring a separate pot of water to a boil and cook the vermicelli noodles according to the package instructions, then drain.
Arrange the fresh vegetables on a plate and set aside.
In a small bowl, combine the lime juice, vinegar, 2 tablespoons of fish sauce, sugar, minced garlic, and sliced red chili peppers to make a dipping sauce. Adjust to taste.
After the fish patties have firmed up, heat a non-stick pan with a little bit of oil over medium heat. Cook the patties on both sides until golden brown.
Once cooked, transfer the patties to the pot of warm fish broth. Let them simmer for a couple of minutes.
To serve, place some vermicelli noodles in a bowl, add a few fish patties along with some broth, and serve with the fresh vegetables and dipping sauce on the side.

Tools for making

Cutting board - For preparing and cutting the ingredients.
Knife - To cut the fish, vegetables, and other ingredients.
Food processor - To blend the fish and pork paste into a smooth mixture.
Mixing bowl - For combining the ingredients and mixing the fish paste.
Non-stick pan - To cook the fish patties until golden brown.
Pot - To cook the fish broth and boil the vermicelli noodles.
Strainer - To drain the cooked vermicelli noodles.
Plate - To arrange and serve the fresh vegetables.
Small bowl - For mixing the ingredients of the dipping sauce.
Serving bowls - To serve the Bún Chả Cá Lăn.

Recipe variations

Use a different type of fish such as halibut or salmon instead of mackerel or catfish.
Replace the pork paste with shrimp paste for a seafood twist.
Add finely chopped herbs like dill or lemongrass to the fish mixture for added flavor.
For a gluten-free option, substitute cornstarch with tapioca starch or rice flour.
Try coating the fish patties with breadcrumbs or crushed rice crackers before cooking for a crunchy crust.
For a vegetarian or vegan version, replace the fish and pork with mashed tofu or tempeh.
Experiment with different dipping sauces such as sweet chili sauce, peanut sauce, or soy sauce-based sauces.
Add other vegetables like bean sprouts, cucumber, or pickled carrots and daikon to the fresh vegetable accompaniments.
For a spicier kick, include chopped bird's eye chili peppers in the fish mixture or the dipping sauce.
Grill the fish patties instead of pan-frying them for a smoky flavor.

Recipe overview

Bún Chả Cá Lăn is a popular Vietnamese dish that features delicious fish patties served over a bowl of vermicelli noodles and a rich fish broth. This recipe also includes a vibrant plate of fresh vegetables and a flavorful dipping sauce, adding layers of complexity to this already delightful dish. It is perfect for a wholesome lunch or dinner, and the individual components can be prepared ahead of time for easy assembly when it's time to eat. As you follow this recipe, you'll first create a mixture of fish, pork paste, and various seasonings to form into patties. While these rest, you'll prepare your broth, noodles, and vegetables. The patties are then pan-fried to a golden-brown perfection before being simmered in the fish broth. The final step is to assemble your bowls and serve with the fresh vegetables and a tangy dipping sauce. Overall, while Bún Chả Cá Lăn may seem complex at first glance, each step is simple and approachable. The end result is a deeply satisfying dish that praises the perfect harmony of its ingredients. Enjoy the process of making this delightful Vietnamese recipe and, most importantly, savoring every bite.

Common questions

Can I use a different type of fish? Yes, you can use mackerel or catfish as recommended in the recipe, but you can also use other white fish such as cod or haddock.
Can I substitute the pork paste? If you cannot find pork paste, you can use ground pork as a substitute. Just make sure to mix it well with the other ingredients.
Can I make the fish patties in advance? Yes, you can prepare the fish patties in advance and refrigerate them until you are ready to cook them. Just make sure to let them firm up in the refrigerator for about 30 minutes before cooking.
Can I use chicken or vegetable broth instead of fish broth? While fish broth is recommended for its distinct flavor, you can use chicken or vegetable broth as a substitute if you prefer. However, it will result in a slightly different taste.
Can I adjust the spiciness of the dipping sauce? Absolutely! You can adjust the level of spiciness in the dipping sauce by adding more or fewer chili peppers according to your taste preference.
Can I add additional vegetables to the dish? Certainly! Feel free to add any additional vegetables you enjoy, such as bean sprouts, cucumber slices, or shredded carrots, to enhance the freshness and crunchiness of the dish.

Serving dishes and utensils

Mixing Bowl - A bowl for combining the ingredients and forming the fish patties.
Food Processor - Used to blend the mackerel or catfish into a smooth consistency.
Non-stick Pan - To cook the fish patties until golden brown.
Pot - Used for boiling water and cooking the vermicelli noodles.
Plate - For arranging and serving the fresh vegetables.
Small Bowl - To mix the ingredients for the dipping sauce.
Tongs - Helpful for flipping the fish patties in the pan.
Serving Bowls - Used to serve the finished dish with noodles, fish patties, and broth.
Chopsticks - Traditional utensils for enjoying the noodle soup.
Soup Spoons - Used for sipping the flavorful fish broth.

Origin stories

Bún Chả Cá Lăn hails from the coastal city of Da Nang in Vietnam, a place known for its pristine beaches and exceptional seafood. This dish, with its humble beginnings as a fisherman's meal, reflects the city's bountiful maritime offerings. After a long day at sea, fishermen would make use of their fresh catch to prepare this hearty and comforting meal. The fish, ground and combined with a few simple ingredients, is shaped into small patties and cooked until golden. These patties are then added to a clear, savory broth and served over vermicelli noodles. It's a dish that encapsulates the spirit of Da Nang - fresh, straightforward, and deeply satisfying. While enjoyed all over Vietnam today, a bowl of Bún Chả Cá Lăn is always a reminiscence of a tranquil seaside afternoon in Da Nang.

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.