Authentic Bún Chả Cá Thu Recipe: A Vietnamese Culinary Delight

Ingredients

  • 1 pound of mackerel
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • 4 cups water
  • 1 cup rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup wheat flour
  • 1 tablespoon turmeric powder
  • 1 cup dill, chopped
  • 1 cup green onions, chopped
  • 1 cup bean sprouts
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup of fresh herbs (mint, basil, cilantro)
  • Fried onions and crushed peanuts for garnish

Steps and instructions

  1. Clean the mackerel and remove the bones. Cut into small pieces.
  2. Marinate the mackerel with salt, sugar, and fish sauce for 30 minutes.
  3. While the fish is marinating, prepare the batter by mixing rice flour, tapioca starch, wheat flour, turmeric powder, and water together. Stir until the mixture is smooth.
  4. Prepare a pan with vegetable oil, then sauté the garlic and ginger until fragrant.
  5. Add the marinated fish into the pan and cook for about 5 minutes.
  6. Slowly pour the batter into the pan, stirring constantly to prevent lumps. Cook until it thickens to a dough-like consistency.
  7. Shape the dough into small balls or patties. Heat oil in another pan and fry the balls until they are golden brown. This is your "cha ca".
  8. Prepare the broth by boiling water in a pot. Add salt, sugar, and fish sauce to taste.
  9. Add green onions, dill, and bean sprouts into the broth. Let it simmer for about 5 minutes.
  10. Place the "cha ca" into the broth and let it simmer for another 5 minutes.
  11. Serve hot in a bowl, garnished with fresh herbs, fried onions, and crushed peanuts.

Tools for making

  • Cutting board - A surface for preparing and cutting ingredients.
  • Knife - Used for cleaning and cutting the mackerel into small pieces.
  • Mixing bowl - A bowl for combining the marinating ingredients and the batter.
  • Pan - Used for sautéing garlic and ginger, as well as frying the fish balls.
  • Pot - Used for boiling water and simmering the broth.
  • Whisk - Used for stirring the batter until smooth.
  • Spatula - Used for flipping and removing the fish balls from the pan.
  • Soup ladle - Used for serving the broth and fish balls into bowls.
  • Strainer - Used for straining the batter to remove any lumps.
  • Tongs - Used for handling and flipping the fish balls while frying.

Recipe variations

  • Use a different type of fish such as cod, tilapia, or catfish instead of mackerel.
  • Replace the wheat flour with gluten-free flour for a gluten-free version.
  • Add chopped lemongrass or chili peppers for an extra kick of flavor.
  • Replace the rice flour with cornstarch for a lighter and crispier crust.
  • Make it vegetarian by using tofu or tempeh instead of fish.
  • Add grated coconut to the batter for a hint of sweetness and texture.
  • Experiment with different herbs such as Thai basil, holy basil, or Vietnamese coriander.
  • Try grilling the fish instead of frying it for a healthier option.
  • Add vegetables such as bell peppers, carrots, or zucchini to the broth for added color and nutrients.
  • Make it spicy by adding Sriracha sauce or red pepper flakes to the broth.

Recipe overview

Bún Chả Cá Thu is a traditional Vietnamese dish that will transport your taste buds on a wonderful culinary adventure. This savory and hearty dish is made with mackerel "cha ca" (fried fish balls or patties) served in a flavorful broth filled with dill, green onions, and bean sprouts. It's then garnished with a variety of fresh herbs, fried onions, and crushed peanuts for an added layer of texture and flavor. Expect a harmonious blend of tastes with every bite, and a comforting, homey feeling that this soup provides. It's a bit of a project, but the result is worth the effort—a nourishing, aromatic dish that's full of authentic Vietnamese flavors. Perfect for a family dinner or when you're in the mood for something special. Enjoy the process and happy cooking!

Common questions

  1. Can I use a different type of fish? Yes, you can use other white fish such as cod or tilapia as a substitute for mackerel in this recipe.
  2. Can I make the batter ahead of time? It is best to prepare and use the batter immediately to maintain its consistency. However, you can store it in the refrigerator for up to 1 day if needed.
  3. Can I use a different type of flour? While the combination of rice flour, tapioca starch, and wheat flour works best for this recipe, you can experiment with different flours if desired.
  4. Can I skip the turmeric powder? Turmeric powder adds color and flavor to the dish, but if you don't have it or prefer not to use it, you can omit it from the recipe.
  5. Can I freeze the leftover cha ca? Yes, you can freeze the cooked cha ca for up to 1 month. Make sure to store it in an airtight container or freezer bag.
  6. Can I use dried herbs instead of fresh? Fresh herbs provide a vibrant flavor, but if you don't have access to fresh herbs, you can use dried herbs as a substitute. However, the taste may be slightly different.

Serving dishes and utensils

  • Cutting board - A sturdy surface for cutting and preparing ingredients.
  • Knife - Sharp knives for filleting the mackerel and chopping herbs.
  • Mixing bowl - Used for mixing the batter and marinating the fish.
  • Pan - A non-stick pan for sautéing garlic and ginger.
  • Frying pan - Used for frying the fish balls until golden brown.
  • Pot - Used for boiling the broth.
  • Stirring spoon - For stirring the batter and broth.
  • Soup bowls - The serving bowls for the finished dish.
  • Chopsticks - Traditional utensils for eating the dish.

Origin stories

Bún Chả Cá Thu, also referred to as Mackerel Fish Ball Vermicelli Soup, is a delicious and staple dish originating from the coastal city of Da Nang in Vietnam. Da Nang, renowned for its proximity to the sea, yields a bountiful harvest of fresh seafood daily, making it a culinary hub for seafood lovers. The city is famous for an array of seafood dishes, but Bún Chả Cá Thu stands out due to its unique combination of fresh mackerel, aromatic herbs, and a subtle yet savory broth. The locals fondly remember a time when fishers would catch mackerel early in the morning and bring them to markets, where local cooks would prepare this dish, filling the morning air with its delightful aroma. This tradition, deeply embedded in their coastal culture, continues to this day, making Bún Chả Cá Thu not just a dish, but a testament to the city's vibrant culinary heritage.

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.