Authentic Vietnamese Bún Chả Cá Dìa: A Step-by-Step Guide

Ingredients

400g catfish fillets
200g shrimp, peeled and deveined
4 tablespoons fish sauce
2 teaspoons turmeric powder
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 liter of water
2 chicken bouillon cubes
500g rice vermicelli noodles
2 tablespoons dill, chopped
2 tablespoons green onions, chopped
1 tablespoon cilantro, chopped
2 tablespoons fried shallots
1 tablespoon fish sauce
1 tablespoon sugar
1 red chili, sliced
1 lime, cut into wedges

Steps and instructions

Cut the catfish into bite-sized pieces and place them in a bowl. Add the shrimps to the same bowl.
In the bowl, add 2 tablespoons of fish sauce, turmeric powder, and black pepper. Mix well and let it marinate for 30 minutes.
In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until they become fragrant.
Add the marinated fish and shrimp to the pan. Sauté them until they're cooked through, this should take about 5-7 minutes.
Meanwhile, in a separate pot, bring the water to a boil. Add the chicken bouillon cubes to make a broth.
Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain them.
Add the cooked fish and shrimp to the broth. Let it simmer for about 10 minutes so the flavors can blend together.
Now, prepare the garnish by combining the dill, green onions, cilantro, and fried shallots in a separate bowl.
To make the dipping sauce, mix together 1 tablespoon of fish sauce, sugar, sliced chili, and the juice from the lime wedges.
When ready to serve, arrange the noodles in bowls, pour the hot soup over it, and top with the garnish. Serve the dipping sauce on the side.

Tools for making

Cutting board - to prepare and cut the catfish fillets and shrimp
Knife - for slicing and chopping the ingredients
Bowl - to marinate the catfish and shrimp
Large pan - to sauté the onions, garlic, fish, and shrimp
Pot - to boil water for the broth
Colander - to drain the cooked rice vermicelli noodles
Soup ladle - to transfer the broth and fish/shrimp to bowls
Mixing bowl - to combine the garnish ingredients
Serving bowls - to serve the Bún Chả Cá Dìa
Dipping sauce bowl - to serve the dipping sauce
Spoon - to mix the dipping sauce
Chopsticks - for eating the Bún Chả Cá Dìa

Recipe variations

Use a different type of fish such as cod, halibut, or salmon instead of catfish.
Replace the shrimp with squid or scallops for a seafood variation.
For a vegetarian option, substitute the fish and shrimp with tofu or tempeh.
Add a variety of vegetables such as bean sprouts, shredded carrots, and sliced bell peppers to the broth.
Try using different herbs like basil or mint instead of dill for a unique flavor profile.
Experiment with the dipping sauce by adding minced ginger, garlic, or a splash of rice vinegar.
Make it spicy by adding extra chili peppers or a sprinkle of chili flakes.
Instead of rice vermicelli noodles, use thick udon noodles or soba noodles.
Grill the fish and shrimp instead of sautéing them for a smoky flavor.
Add a spoonful of tamarind paste or pineapple juice to the broth for a tangy twist.

Recipe overview

Bún Chả Cá Dìa is a flavorful Vietnamese dish that features tender pieces of catfish and shrimp, marinated in a fragrant mixture of fish sauce, turmeric, and black pepper. This is then sautéed with onion and garlic and added to a rich chicken broth. The dish is served over rice vermicelli noodles and garnished with a combination of dill, green onions, cilantro, and fried shallots. The meal is completed with a tangy dipping sauce made from fish sauce, sugar, chili, and lime. The process involves marinating the seafood, preparing a broth, and cooking the noodles, but the steps are straightforward and the result is a deeply satisfying and aromatic dish that's full of textures and flavors. This recipe serves four and takes about an hour to prepare.

Common questions

Can I use a different type of fish instead of catfish? Yes, you can substitute catfish with any white fish fillets such as cod or haddock.
Can I use pre-cooked shrimp? Yes, you can use pre-cooked shrimp. Just make sure to add them to the pan towards the end of the cooking process to prevent them from overcooking.
Can I use vegetable broth instead of chicken bouillon cubes? Yes, you can use vegetable broth instead. It will alter the flavor slightly, but it will still work well in the recipe.
Can I make this recipe vegetarian? Yes, you can omit the fish and shrimp and use tofu or mushrooms as a substitute. Adjust the cooking time accordingly.
Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free fish sauce and ensuring that the chicken bouillon cubes are gluten-free.
How long can I store the leftover soup? You can store the leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.

Serving dishes and utensils

Cutting board - A sturdy cutting board for preparing the catfish fillets and chopping the onion and garlic.
Knife - A sharp knife for cutting the catfish fillets, chopping the onion and garlic, and slicing the chili.
Bowl - A bowl for marinating the catfish and shrimp.
Pan - A large pan for sautéing the onion, garlic, fish, and shrimp.
Pot - A pot for boiling water and preparing the broth.
Strainer - A strainer for draining the cooked rice vermicelli noodles.
Serving bowls - Bowls for serving the bun cha ca dia.
Soup ladle - A ladle for pouring the hot soup over the noodles.
Garnish bowl - A separate bowl for combining the dill, green onions, cilantro, and fried shallots.
Dipping sauce bowl - A bowl for serving the dipping sauce.
Serving spoons - Spoons for serving the bun cha ca dia.
Chopsticks - Optional utensils for eating the bun cha ca dia.

Origin stories

Bún Chả Cá Dìa is a delightful example of the culinary blending that characterizes Vietnamese cuisine. This dish originated from the coastal city of Da Nang, where fresh seafood is abundant. Not just another noodle soup, Bún Chả Cá Dìa is a gastronomical journey representing the colors and tastes of the ocean, the earth, and the meticulousness in Vietnamese culinary arts. As you savor the dish, you can almost hear the waves crashing against the shoreline and the bustling activity of the local fish market at dawn. It's a dish that embodies the spirit of its origin, demonstrating the Vietnamese philosophy of the Yin and Yang balance in food: the heat of the broth, the coolness of the fresh herbs, the softness of the fish and the crunch of the fried shallots. It's a harmonious symphony of tastes and sensations, a tribute to its coastal roots.

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.