Authentic Bún Chả Cá Trần Quốc Toản: A Traditional Vietnamese Fish Noodle Soup Recipe

Ingredients

  • 500 grams of snakehead fish
  • 200 grams of minced pork
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1/2 teaspoon of pepper
  • 2 garlic cloves, minced
  • 3 shallots, minced
  • 1 tablespoon of vegetable oil
  • 1 liter of fish stock
  • 200 grams of vermicelli noodles
  • 100 grams of bean sprouts
  • 1 bunch of spring onions, chopped
  • 1 bunch of mint leaves
  • 1 bunch of coriander leaves
  • 1 bunch of perilla leaves
  • 1 tablespoon of fried shallots for garnish
  • 2 red chili peppers for garnish
  • 1 lime, cut into wedges
  • 1 tablespoon of turmeric powder

Steps and instructions

  1. First, clean the snakehead fish thoroughly then cut it into slices.
  2. Marinate the fish and minced pork with fish sauce, sugar, pepper, minced garlic, and minced shallots. Let it sit for 15 minutes.
  3. Heat the vegetable oil in a pan. Sauté the marinated fish and pork until they are slightly golden.
  4. In a separate pot, bring the fish stock to a boil.
  5. Add the sautéed fish and pork into the boiling fish stock. Simmer for 20 minutes.
  6. In the meantime, cook the vermicelli noodles according to the package instructions. Rinse under cold water and drain.
  7. Prepare the herbs: wash the bean sprouts, spring onions, mint leaves, coriander leaves, and perilla leaves.
  8. Place a portion of cooked vermicelli noodles in a bowl, add the hot soup with fish and pork on top.
  9. Add bean sprouts, chopped spring onions, and herbs to the bowl. Sprinkle with fried shallots and red chili peppers.
  10. Finally, squeeze a wedge of lime over the soup just before serving.
  11. For a more flavorful dish, add a tablespoon of turmeric powder to the fish and pork marinade.

Tools for making

  • Cutting board - Used for preparing and slicing the fish and other ingredients.
  • Knife - Essential for cutting and slicing the fish, vegetables, and herbs.
  • Mixing bowl - Used for marinating the fish and pork.
  • Pan - Used for sautéing the fish and pork.
  • Pot - Used for boiling the fish stock.
  • Strainer - Used for rinsing and draining the vermicelli noodles.
  • Soup bowls - Used for serving the final dish.
  • Chopsticks - Typically used for eating Vietnamese noodle dishes.
  • Soup ladle - Used for scooping and serving the hot soup.

Recipe variations

  • Use a different type of fish, such as catfish or tilapia, instead of snakehead fish.
  • Replace the minced pork with minced chicken or beef.
  • For a vegetarian option, omit the fish and pork and use tofu or tempeh as a protein substitute.
  • Add vegetables like sliced bell peppers, carrots, or mushrooms to the soup for added flavor and texture.
  • Experiment with different types of noodles, such as rice noodles, udon noodles, or soba noodles.
  • Try using coconut milk or coconut cream in the soup for a creamy twist.
  • Add a tablespoon of shrimp paste or fermented shrimp sauce (mắm ruốc) to the marinade for a stronger umami flavor.
  • Include fresh pineapple chunks in the soup for a sweet and tangy element.
  • Create a spicy version by adding sliced bird's eye chili or chili paste to the marinade or soup.
  • Garnish with crushed peanuts or sesame seeds for added crunch.
  • For a gluten-free option, replace fish sauce with a gluten-free soy sauce or tamari.

Recipe overview

Bún Chả Cá Trần Quốc Toản, a traditional Vietnamese dish, is a tangy and flavorful combination of snakehead fish and minced pork served over vermicelli noodles and topped with a variety of fresh herbs and spices. This dish offers a medley of textures, from the firm fish and succulent pork to the soft noodles, crisp bean sprouts, and fragrant herbs. With a hint of spice from red chili peppers, a crunch from fried shallots, and a squeeze of fresh lime, this dish is ultimately a symphony of flavors in a bowl. This recipe will guide you through the process of marinating and sautéing the meat, preparing the aromatic broth, and assembling the final dish. Adding a dash of turmeric powder to the marinade will enhance the flavor, making this dish even more delightful. Embark on a culinary journey to Vietnam with this Bún Chả Cá Trần Quốc Toản recipe. Enjoy!

Common questions

  1. Can I use a different type of fish? Yes, you can use any firm white fish as a substitute for snakehead fish in this recipe. Examples include catfish, cod, or tilapia.
  2. Can I use chicken instead of pork? Yes, you can substitute minced chicken for minced pork in this recipe. The taste and texture will be slightly different, but it will still be delicious.
  3. Can I use vegetable broth instead of fish stock? Yes, you can use vegetable broth as a substitute for fish stock if you prefer a vegetarian version of this dish.
  4. What can I use as a vegetarian alternative to fish sauce? You can use soy sauce or tamari as a vegetarian alternative to fish sauce. Adjust the quantity according to your taste.
  5. Can I make this dish gluten-free? Yes, you can make this dish gluten-free by using gluten-free soy sauce or tamari instead of fish sauce. Also, make sure to use gluten-free vermicelli noodles.
  6. Can I add other vegetables to the soup? Certainly! You can add sliced mushrooms, bok choy, or baby corn to the soup to enhance the flavor and add more vegetables.
  7. How spicy is this dish? The spiciness of the dish depends on the amount of chili peppers you add. If you prefer it less spicy, you can reduce the amount or omit them altogether.
  8. Can I make the soup in advance? Yes, you can make the soup in advance and store it in the refrigerator for up to 2 days. Just reheat it before serving.
  9. What can I serve as a side dish with this recipe? Bún Chả Cá Trần Quốc Toản is often served with a side of pickled vegetables, such as carrots and daikon radish, and a dipping sauce made of fish sauce, lime juice, sugar, and chili.
  10. Can I freeze the leftovers? It is not recommended to freeze the leftovers of this dish as the texture of the fish and noodles may change upon thawing and reheating.

Serving dishes and utensils

  • Cutting board - Used for cutting and preparing ingredients.
  • Knife - Essential for slicing the fish, pork, and vegetables.
  • Pan - Used for sautéing the fish and pork.
  • Pot - Used for boiling the fish stock.
  • Strainer - Used for rinsing the cooked vermicelli noodles.
  • Bowls - Used for serving the soup with noodles and toppings.
  • Chopsticks - Traditional utensils for eating the dish.
  • Soup ladle - Used for scooping the hot soup.
  • Serving spoons - Used for adding the garnishes and toppings.
  • Tongs - Handy for picking up and serving the cooked fish and pork.

Origin stories

Bún Chả Cá Trần Quốc Toản, an enchanting delicacy hailing from the vibrant coastal city of Da Nang, Vietnam, carries with it a tale as rich as its flavors. The dish is named after the street, Trần Quốc Toản, where it was first popularized, and has since become a beloved symbol of local cuisine. The use of snakehead fish, a species abundant in the surrounding waters, mirrors the resourcefulness and adaptability of the local people. The addition of turmeric, an ingredient not commonly found in other Vietnamese noodle dishes, is believed to be an adaptation influenced by Indian spice trade centuries ago, demonstrating Vietnam's culinary evolution and the intricate tapestry of its food history. Enjoying this dish, one not only savors the harmonious blend of textures and flavors, but also partakes in the enduring legacy of Da Nang's cultural 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.