Authentic Vietnamese Bún Chả Cá Thanh Trì Recipe

Ingredients

500 grams of snakehead fish
1 teaspoon of turmeric powder
2 tablespoons of fish sauce
1/2 teaspoon of pepper
1 cup of rice flour
1/2 cup of tapioca starch
5 cups of water
1 bunch of dill
1 bunch of spring onions
1 tablespoon of minced garlic
2 tablespoons of vegetable oil
1/2 cup of fried shallots
Salt to taste
1/2 teaspoon of MSG (optional)

Steps and instructions

Clean the snakehead fish thoroughly and cut into slices. Marinate with turmeric powder, fish sauce, and pepper. Set aside for 30 minutes.
After marinating, grind the fish in a blender until it forms a smooth paste.
Mix rice flour, tapioca starch, and water into a large bowl. Stir well until it forms a smooth batter. Let it rest for 15 minutes.
Chop the dill and spring onions finely.
In a pan, heat the vegetable oil and sauté the minced garlic until fragrant. Add the chopped dill and spring onions to the pan and stir-fry for 2 minutes. Set aside.
Divide the fish paste into small portions and shape them into balls. Drop the fish balls into the flour batter, ensuring they are fully coated.
In a large pot, bring the water to a boil. Carefully drop the fish balls into the water. Cook until they float to the surface.
Add the fried shallots, salt, and MSG (if using) to the pot. Stir gently and let it simmer for 5 more minutes.
Serve the Bún Chả Cá Thanh Trì hot with a side of fresh vegetables and dipping sauce.

Tools for making

Blender - To grind the fish into a smooth paste.
Large bowl - To mix the rice flour, tapioca starch, and water to make the batter.
Pan - To sauté the minced garlic and stir-fry the dill and spring onions.
Pot - To boil the water and cook the fish balls.
Knife - To clean the fish, chop the dill and spring onions, and cut the fish into slices.
Cutting board - To safely chop the dill and spring onions and prepare the fish.
Whisk or spoon - To stir the batter and ensure it is smooth.
Strainer - To strain the fish balls from the water after cooking.
Tongs or slotted spoon - To remove the fish balls from the pot.
Serving bowls - To serve the Bún Chả Cá Thanh Trì.

Recipe variations

Instead of snakehead fish, you can use other types of firm white fish such as cod or haddock.
To make it meat-free, substitute the fish with tofu or tempeh. Press and slice the tofu/tempeh, then follow the same marinating and grinding process as with the fish.
For a gluten-free option, replace the rice flour with gluten-free rice flour or a blend of gluten-free flours.
To add a different crust, you can roll the fish balls in breadcrumbs or crushed cornflakes before frying them.
For a spicy twist, add chopped red chili or chili flakes to the fish paste or the dill and spring onion mixture.
For a more aromatic flavor, add lemongrass or galangal to the fish paste or the dill and spring onion mixture.
Instead of frying the fish balls, you can also bake them in the oven for a healthier option.
Experiment with different dipping sauces such as a sweet chili sauce, soy sauce with lime, or a peanut sauce.

Recipe overview

Bún Chả Cá Thanh Trì, or Thanh Trì fish cake noodle soup, is a popular Vietnamese dish that hails from the Thanh Trì district in Hanoi. It features noodles, fragrant herbs, and delicious fish cake balls in a savory broth. This recipe is simple enough to make at home, yet it packs a lot of flavor and is sure to impress your family and friends. In essence, this dish is composed of snakehead fish that is marinated, ground into a paste, and then formed into balls. These fish balls are then cooked in a broth along with rice flour batter to create a comforting, warming soup. The soup is finished with fried shallots and a mix of stir-fried dill and spring onions, which add a burst of flavor and wonderful aroma. You can expect this recipe to take about an hour to prepare and cook. The result is a hearty and satisfying dish that perfectly represents the flavors and textures of Vietnamese cuisine. It's a great way to enjoy a taste of Vietnam in the comfort of your own home.

Common questions

Can I use any other type of fish? Yes, you can use other firm white fish such as cod or haddock as a substitute for snakehead fish.
Is it necessary to marinate the fish? Marinating the fish helps to infuse it with flavor and tenderize it. It is recommended for best results, but you can skip this step if you're in a hurry.
Can I use all-purpose flour instead of rice flour? Rice flour gives the dish a light and crispy texture. It is best to use rice flour, but if you don't have any, you can substitute it with all-purpose flour.
Can I make the fish balls ahead of time? Yes, you can prepare the fish balls in advance and store them in the refrigerator for up to 24 hours. Just make sure to bring them to room temperature before cooking.
What can I serve with Bún Chả Cá? Bún Chả Cá Thanh Trì is traditionally served with rice noodles, fresh herbs like mint and cilantro, lettuce leaves, and a dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili.
Can I freeze the leftover fish balls? Yes, you can freeze the cooked fish balls for up to 2 months. Allow them to cool completely, then store them in an airtight container or freezer bag. Thaw in the refrigerator before reheating.

Serving dishes and utensils

Cutting board - Used for preparing and chopping ingredients.
Knife - Essential for cutting and slicing the fish, vegetables, and herbs.
Blender - Used to grind the fish into a smooth paste.
Large bowl - Used for mixing the batter.
Pan - Used for sautéing the garlic, dill, and spring onions.
Pot - Used for boiling the fish balls and preparing the soup.
Slotted spoon - Helps to remove the fish balls from the boiling water without excess liquid.
Strainer - Used to strain the batter for a smoother texture.
Serving bowls - Used for serving the Bún Chả Cá Thanh Trì.
Chopsticks - Traditional utensils for enjoying the dish.
Dipping sauce dishes - For serving the dipping sauce.

Origin stories

Bún Chả Cá Thanh Trì, a dish hailing from the Thanh Trì District of Hanoi, carries the soul of the local people in its flavorful broth and unique fishcakes. This dish is deeply rooted in the daily life of Hanoi citizens, specifically the Thanh Trì people, who are famous for their rice paper and noodle-making villages. The dish's main feature, the fish cakes, are made of snakehead fish—a type of freshwater fish abundant in the rivers and lakes of Northern Vietnam. As the legend goes, in ancient times, snakehead fish were believed to possess an indomitable vitality because they could survive out of water for days. This trait was deeply admired by the Vietnamese people, and so they started incorporating this fish into their cuisine, hoping to imbibe its strength and vitality. Thus, we have Bún Chả Cá Thanh Trì, a dish that encapsulates the spirit of the land and its people, brimming with resilience and flavor in every bite.

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.