Authentic Vietnamese Bún Cá Thuế Recipe: A Journey to the Heart of Vietnamese Cuisine

Ingredients

  • 500g snakehead fish
  • 200g tomatoes
  • 1 pineapple
  • 200g okra
  • 1 elephant ear stem
  • 100g bean sprouts
  • 1 bunch of rice vermicelli
  • 1 bunch of water spinach
  • 1 bunch of cilantro
  • 1 bunch of green onions
  • 1 bunch of mint
  • 1 tablespoon turmeric powder
  • 1 tablespoon fish sauce
  • 5 cloves of garlic
  • 1 red chili
  • Salt to taste
  • 2 tablespoons of cooking oil

Steps and instructions

  1. Clean the snakehead fish, then cut it into slices. Marinate the fish slices with salt, turmeric powder, and minced garlic for about 15 minutes.
  2. Heat the cooking oil in a pan, then add the marinated fish. Fry the fish until it turns golden brown. Remove the fish from the pan and set it aside.
  3. In the same pan, add chopped garlic and fry until it is fragrant. Then add chopped tomatoes and cook until they are soft.
  4. Cut the pineapple into slices and the elephant ear stem into small pieces. Add these to the pan and cook for about 5 minutes.
  5. Next, add water to the pan and bring it to a boil. Add the fried fish slices back into the pan.
  6. When the soup starts to boil again, add the okra and bean sprouts. Cook until they are soft.
  7. While the soup is cooking, boil the rice vermicelli in another pot. Once the vermicelli is cooked, drain it and rinse it under cold water.
  8. When the soup is ready, add fish sauce and salt to taste.
  9. To serve, place some rice vermicelli in a bowl, then ladle the soup over it. Top with water spinach, cilantro, green onions, and mint. Serve with a side of chili sauce for those who like it spicy.

Tools for making

  • Cutting board - To prepare and chop the ingredients.
  • Knife - For cutting and slicing the fish, vegetables, and herbs.
  • Frying pan - To fry the fish slices.
  • Pot - To cook the soup and boil the rice vermicelli.
  • Strainer - To drain and rinse the cooked rice vermicelli.
  • Soup ladle - For scooping and serving the soup.
  • Tongs - To handle the hot fish slices and other ingredients.
  • Serving bowls - To serve the soup and rice vermicelli.

Recipe variations

  • Use a different type of fish such as catfish or tilapia instead of snakehead fish.
  • Add shrimp or squid to the soup for a seafood medley.
  • Replace pineapple with tamarind paste or lime juice for a tangy flavor.
  • Try different vegetables such as bok choy, cabbage, or mushrooms.
  • Make it vegetarian by omitting the fish and using vegetable broth instead.
  • Add lemongrass or galangal for a hint of citrusy or spicy flavor.
  • Experiment with different herbs such as Thai basil or Vietnamese coriander.
  • Create a spicier version by adding more chili or chili oil.
  • For a gluten-free option, substitute rice noodles with spiralized zucchini or sweet potato noodles.
  • Include extra toppings like crispy fried shallots or crushed peanuts for added texture.

Recipe overview

Bún Cá Thuế, or Hue-style fish noodle soup, is a popular Vietnamese dish filled with fresh, vibrant flavors. This recipe features snakehead fish, but you can substitute with any other white fish of your choice. The soup gets its unique taste from a combination of fried fish, tomatoes, pineapple, and elephant ear stem, all simmered together to create a tangy and rich broth. The addition of fresh greens such as water spinach, cilantro, and mint, along with boiled rice vermicelli, makes for a satisfying, well-balanced meal. Although the list of ingredients might seem long, the process is relatively straightforward, and the result is a flavorful and comforting soup perfect for any time of the year. Enjoy this taste of Vietnam right from your kitchen!

Common questions

  1. How long does it take to marinate the fish? Marinate the fish slices with salt, turmeric powder, and minced garlic for about 15 minutes.
  2. What kind of fish can be used for this recipe? Snakehead fish is traditionally used for this recipe, but other firm white fish can be used as a substitute.
  3. Can I use canned tomatoes instead of fresh tomatoes? While fresh tomatoes are recommended for the best flavor, canned tomatoes can be used as a substitute if fresh ones are not available.
  4. How long does it take to cook the pineapple and elephant ear stem? Cook the pineapple and elephant ear stem for about 5 minutes or until they are tender.
  5. Do I need to remove the fish bones before adding them to the soup? It is recommended to remove the fish bones before adding the fish slices to the soup to make it easier to eat.
  6. Can I adjust the spiciness of the soup? Yes, you can adjust the spiciness of the soup by adding more or less chili sauce according to your preference.
  7. Can I use other vegetables in this soup? While the recipe traditionally uses okra and bean sprouts, you can add other vegetables of your choice such as mushrooms or bok choy.
  8. Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version of this recipe by omitting the fish and using vegetable broth instead of water to make the soup base.

Serving dishes and utensils

  • Large pot - for boiling the soup
  • Pan - for frying the fish and cooking the vegetables
  • Knife - for slicing the fish, chopping garlic, and preparing the vegetables
  • Cutting board - for cutting and preparing ingredients
  • Soup ladle - for serving the soup
  • Bowls - for serving the soup and noodles
  • Chopsticks - for eating the noodles and fish
  • Soup spoons - for enjoying the soup
  • Plates - for serving the garnishes and chili sauce
  • Strainer - for draining the cooked rice vermicelli

Origin stories

Bún Cá Thuế hails from the vibrant and historic city of Huế, located in the central region of Vietnam. Known for its imperial past and rich culinary tradition, Huế lends its name to this popular noodle soup, which is famed for its delicate balance of sweet, sour, and spicy flavors. The use of snakehead fish and elephant ear stems in the recipe is representative of the region's abundant rivers and lush landscapes, while the incorporation of various herbs and spices reflects Vietnam's long-standing trade connections with other cultures. Interestingly, despite its provincial origins, Bún Cá Thuế has found its way into the heart of Vietnamese street food culture, beloved by both locals and tourists alike. As with many Vietnamese dishes, Bún Cá Thuế is not just a meal; it's a symbol of the country's rich cultural heritage and its people's knack for creating harmony in diversity.

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.