Authentic Vietnamese Bún Cá Sơn Trà Recipe

Ingredients

  • 500g snakehead fish (or any white flesh fish)
  • 100g tamarind pulp
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced shallots
  • 1 tablespoon of turmeric powder
  • 2 liters of water
  • 200g of rice vermicelli
  • 1 bunch of water spinach
  • 1 bunch of morning glory
  • 1 bunch of mint leaves
  • 2 chili peppers, sliced
  • 2 tablespoons of fish sauce
  • Salt to taste
  • Sugar to taste

Steps and instructions

  1. Clean the fish thoroughly and cut it into thin slices. Season with salt and set aside.
  2. Soak the tamarind pulp in warm water for 10 minutes, then squeeze to extract the juice. Strain and discard the seeds and fibrous parts.
  3. Heat the vegetable oil in a pot. Add the minced garlic and shallots and sauté until fragrant.
  4. Add the turmeric powder to the pot and stir well to combine.
  5. Add the tamarind juice and water to the pot and bring to a boil. Adjust the seasoning with fish sauce, salt, and sugar.
  6. Drop the fish slices into the pot and cook until they're fully cooked.
  7. While the fish is cooking, boil the rice vermicelli separately until soft, then drain and rinse with cold water.
  8. Blanch the water spinach and morning glory briefly in boiling water, then drain and rinse with cold water.
  9. Divide the cooked rice vermicelli and blanched vegetables among serving bowls. Ladle the fish and broth over the top.
  10. Garnish with mint leaves and sliced chili peppers before serving.

Tools for making

  • Knife - For cutting the fish into thin slices.
  • Pot - To cook the broth and fish.
  • Strainer - To strain the tamarind pulp and remove any seeds or fibrous parts.
  • Bowl - For soaking the tamarind pulp and serving the dish.
  • Spoon - To stir the ingredients and taste the broth for seasoning.
  • Colander - To drain and rinse the rice vermicelli and blanched vegetables.
  • Boiling pot - To blanch the water spinach and morning glory.
  • Serving bowls - To serve the cooked rice vermicelli, vegetables, and fish with broth.

Recipe variations

  • Use a different type of fish such as catfish or tilapia instead of snakehead fish.
  • Add lemongrass or galangal to the broth for additional flavor.
  • Replace tamarind pulp with lime juice for a tangy twist.
  • Add pineapple chunks or tomatoes to the broth for a hint of sweetness.
  • Include shrimp or squid along with the fish in the soup.
  • For a vegetarian version, substitute the fish with tofu or mushrooms.
  • Add bean sprouts or shredded lettuce as additional toppings.
  • Sprinkle crushed peanuts or fried shallots on top for added texture.
  • Serve with a side of shrimp paste sauce or chili garlic sauce for extra heat.

Recipe overview

Bún Cá Sơn Trà is a popular Vietnamese fish and noodle soup known for its tangy and savory broth. Made with snakehead fish or any white flesh fish, tamarind, turmeric, and a variety of fresh herbs and vegetables, it's a dish that perfectly balances a multitude of flavors and textures. The process of making Bún Cá Sơn Trà involves preparing a tamarind-turmeric broth, cooking the fish, and assembling the soup with rice vermicilli and blanched vegetables. The end result is a wholesome and comforting bowl of soup that's both nourishing and satisfying. This recipe will guide you through the steps of making Bún Cá Sơn Trà at home, so you can experience the unique taste of this Vietnamese delicacy.

Common questions

  1. Can I use a different type of fish?
  2. Yes, you can use any white-flesh fish of your choice as a substitute for snakehead fish.
  3. How do I extract tamarind juice?
  4. Soak tamarind pulp in warm water for 10 minutes, then squeeze to extract the juice. Strain and discard the seeds and fibrous parts.
  5. Can I adjust the seasoning according to my taste?
  6. Absolutely! Feel free to adjust the amount of fish sauce, salt, and sugar to suit your personal taste preferences.
  7. What can I use as a garnish?
  8. Mint leaves and sliced chili peppers make great garnishes for this dish. You can also add other herbs or vegetables if desired.

Serving dishes and utensils

  • Pot - Used for cooking the broth and fish slices.
  • Strainer - To strain and discard the seeds and fibrous parts from the tamarind pulp.
  • Knife - For cleaning the fish and cutting it into thin slices.
  • Cutting board - To safely cut and prepare the ingredients.
  • Spoon - Used for stirring and adjusting the seasoning of the broth.
  • Bowl - For serving the dish, including the cooked rice vermicelli and blanched vegetables.
  • Chopsticks - Utensils typically used for eating noodle dishes like Bún Cá Sơn Trà.

Origin stories

Bún Cá Sơn Trà is a comforting and tangy Vietnamese fish noodle soup that hails from the beautiful coastal city of Da Nang. The dish's unique name is derived from Sơn Trà Peninsula, a lush mountainous area in Da Nang known for its breathtaking beaches and scenic landscapes. The soup embodies the simplicity and freshness of Vietnamese coastal cuisine, using locally caught snakehead fish and aromatic herbs gathered from the nearby hills. What makes this dish special is the addition of tamarind pulp, which imparts a tangy flavor that's beautifully balanced by the sweetness of the fish and the heat of fresh chili. This culinary gem, much like the city where it originated, offers a delightful blend of vibrant flavors that captivate both locals and tourists alike.

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.