Authentic Recipe for Vietnamese Steamed Fish Cake Soup (Bún Chả Cá Hấp)

Ingredients

500 grams of white fish fillet
2 teaspoons of minced garlic
2 teaspoons of minced ginger
2 tablespoons of fish sauce
1 teaspoon of sugar
1 teaspoon of ground turmeric
1 teaspoon of ground white pepper
2 tablespoons of cornstarch
2 spring onions, finely chopped
1 liter of fish stock
1 pack of rice vermicelli noodles (about 250 grams)
2 cups of bean sprouts
1 bunch of fresh mint
1 bunch of fresh basil
1 bunch of fresh cilantro
2 red chilies, thinly sliced
3 tablespoons of cooking oil
1 lime, cut into wedges for serving

Steps and instructions

Cut the white fish fillet into 2-inch pieces. In a large bowl, combine the fish pieces with minced garlic, minced ginger, fish sauce, sugar, ground turmeric, ground white pepper, cornstarch, and chopped spring onions. Stir well to evenly coat the fish. Let it marinate for at least 30 minutes.
Arrange the marinated fish pieces in a single layer in a steamer. Steam over high heat for about 15-20 minutes or until the fish is fully cooked.
While the fish is steaming, prepare the rice vermicelli noodles according to the package instructions. Drain well and set aside.
In a large pot, bring the fish stock to a boil over medium heat. Add the steamed fish pieces into the boiling stock and let it simmer for about 5-10 minutes.
Heat the cooking oil in a skillet over medium heat. Add the thinly sliced red chilies and fry them until crispy. Set aside for garnishing.
To serve, divide the rice vermicelli noodles among four bowls. Pour the fish and stock over the noodles. Top with bean sprouts, fresh mint, basil, and cilantro. Garnish with the fried red chilies and serve with lime wedges on the side.

Tools for making

Steamer - Used to steam the fish fillet.
Large bowl - Used to marinate the fish fillet.
Pot - Used to boil the fish stock.
Skillet - Used to fry the red chilies for garnishing.
Colander - Used to drain the rice vermicelli noodles.
Knife - Used to cut the fish fillet and chop the spring onions.
Chopping board - Used as a surface to chop ingredients.
Spoon or spatula - Used for stirring and mixing the marinade.
Measuring spoons - Used to accurately measure ingredients like minced garlic, minced ginger, and spices.
Tongs - Used to handle the fish fillet while steaming.

Recipe variations

Use a different type of fish such as salmon or cod instead of white fish fillet.
Experiment with different spices and herbs like lemongrass, chili flakes, or coriander seeds to add more flavor to the fish marinade.
Add vegetables like thinly sliced bell peppers or carrots to the fish stock for added texture and nutrition.
For a gluten-free option, use gluten-free fish sauce and replace the cornstarch with tapioca starch or arrowroot powder.
Try pan-frying the fish instead of steaming it for a crispy crust.
Make it vegetarian by substituting tofu or tempeh for the fish and vegetable broth for the fish stock.
Add a squeeze of lime juice or a dash of soy sauce to enhance the flavors.
Serve the dish with a side of pickled vegetables or kimchi for added tanginess.
For a spicy kick, add a tablespoon of Sriracha or other hot sauce to the fish marinade.
Replace the rice vermicelli noodles with soba noodles or zucchini noodles for a lighter option.

Recipe overview

Bún Chả Cá Hấp is a beloved Vietnamese dish that translates to steamed fish with noodles. This soup-based delight boasts a combination of tender white fish fillet marinated in a harmonious blend of flavorful spices, served over soft rice vermicelli noodles and flavored with a delicious fish stock. The dish is garnished with an assortment of fresh herbs and crispy red chilies to give it a refreshing and spicy kick. This recipe takes you through the meticulous process of preparing Bún Chả Cá Hấp, from marinating the fish to steaming it to perfection and serving it in a flavorful broth. Although it requires some effort, the result is a comforting, hearty, and aromatic bowl of soup that's sure to impress. Expect a symphony of flavors with every spoonful - a warm, comforting hug in a bowl.

Common questions

What type of fish fillet should I use for Bún Chả Cá Hấp?
You can use any white fish fillet for this recipe, such as cod, halibut, or snapper.
How long should I marinate the fish?
It is recommended to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
Can I use pre-made fish stock?
Yes, you can use pre-made fish stock for convenience, or you can make your own by simmering fish bones and aromatics.
Can I substitute rice vermicelli noodles with other types of noodles?
While rice vermicelli noodles are traditional for this dish, you can substitute them with other thin noodles like cellophane noodles or even spaghetti if needed.
What other toppings can I add?
In addition to bean sprouts, mint, basil, cilantro, and fried red chilies, you can also add sliced cucumber, shredded lettuce, or pickled vegetables as additional toppings.
Can I use a different cooking method for the fish?
Yes, you can grill or pan-fry the fish instead of steaming if desired. Adjust the cooking time accordingly.

Serving dishes and utensils

Steamer - A steamer is essential for steaming the fish fillet.
Large bowl - A large bowl is needed for marinating the fish fillet.
Pot - A pot is used for boiling the fish stock.
Skillet - A skillet is used for frying the red chilies for garnishing.
Colander - A colander is helpful for draining the rice vermicelli noodles.
Tongs - Tongs are useful for handling the steamed fish and serving the noodles.
Soup ladle - A soup ladle is necessary for pouring the fish and stock over the noodles.
Chopping board and knife - These are needed for mincing garlic, ginger, and chopping spring onions.

Origin stories

Bún Chả Cá Hấp traces its origin back to the beautiful coastal city of Da Nang in Vietnam. The city is known for its stunning beaches, rich history, and, of course, its vibrant culinary scene. Here, the bounty of the sea meets the abundance of the land to create dishes that truly celebrate the flavors of Vietnam. Bún Chả Cá Hấp is one such dish, a comforting bowl of rice vermicelli topped with steamed fish cakes and fresh herbs, all brought together by a flavorful broth. Traditionally, the fish used in this dish would be the catch of the day, brought in by the city's hardworking fishermen. Such a legacy has made Bún Chả Cá Hấp more than just a dish, it's a cherished part of Da Nang's culture. Every bowl of Bún Chả Cá Hấp is a testament to the city's respect for fresh, local ingredients and their ability to transform these into a meal that nourishes both the body and the soul.

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.