Authentic Vietnamese Bun Ca Sua Recipe: A Culinary Journey to the Heart of Vietnam

Ingredients

  • 400 grams of catfish fillets
  • 200 grams of shrimp, peeled and deveined
  • 200 grams of pork belly
  • 400 grams of rice vermicelli noodles
  • 1 liter of fish stock
  • 2 cans of coconut milk
  • 2 tablespoons of fish sauce
  • 1 teaspoon of turmeric powder
  • 2 red chili peppers, chopped
  • 3 cloves of garlic, minced
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 1 bunch of dill, chopped
  • 1 bunch of spring onions, chopped
  • 1 bunch of fresh mint leaves
  • 1 bunch of fresh basil leaves
  • Salt and pepper to taste
  • 1 lemon, cut into wedges

Steps and instructions

  1. Marinate the catfish fillets with salt, pepper, and turmeric powder for 15 minutes.
  2. In a large pot, heat some oil and sauté the minced garlic, chopped chili peppers and sliced onions until fragrant.
  3. Add the marinated catfish fillets and sear on both sides until golden brown, then remove from the pot and set aside.
  4. In the same pot, add the fish stock and bring to a boil. Then, lower the heat and let it simmer.
  5. Add the sliced tomatoes and coconut milk into the pot and let it simmer for another 10 minutes.
  6. In the meantime, blanch the rice vermicelli noodles in boiling water until soft, then drain and set aside.
  7. Add the shrimp and pork belly into the pot and let them cook for about 5 minutes.
  8. Add the seared catfish fillets back into the pot and simmer for another 5 minutes.
  9. Stir in the fish sauce and adjust the seasoning with salt and pepper as needed.
  10. To serve, divide the rice vermicelli noodles among bowls, ladle the soup over the noodles, then top with chopped dill, spring onions, fresh mint leaves and basil leaves.
  11. Serve hot with a wedge of lemon on the side.

Tools for making

  • Cutting board - Used to prepare and chop the ingredients.
  • Knife - Essential for slicing and dicing the catfish, shrimp, pork belly, and vegetables.
  • Large pot - Used to cook the soup and simmer the ingredients.
  • Tongs - Useful for flipping and removing the catfish fillets from the pot.
  • Spatula - Needed for sautéing the garlic, chili peppers, and onions.
  • Strainer - Used to drain the cooked rice vermicelli noodles.
  • Bowls - To serve the finished soup with noodles and toppings.
  • Ladle - Used to scoop and pour the soup over the noodles and ingredients.
  • Chopping board - For chopping the fresh herbs like dill, mint leaves, and basil leaves.
  • Citrus juicer - Optional, but helpful to extract juice from the lemon wedges.

Recipe variations

  • Use different types of fish fillets such as tilapia, grouper, or snapper instead of catfish.
  • Replace the shrimp with squid or scallops for a seafood medley.
  • For a vegetarian option, omit the meat and add tofu or mushrooms for added texture.
  • Add vegetables like bok choy, bean sprouts, or water spinach to enhance the dish's nutritional value.
  • Experiment with different herbs and spices such as lemongrass, ginger, or star anise for a unique flavor profile.
  • Try using coconut water instead of coconut milk for a lighter version of the soup.
  • Add a tablespoon of tamarind paste for a tangy twist.
  • For a spicier kick, include sliced bird's eye chili or chili oil as a garnish.
  • Substitute rice vermicelli noodles with udon noodles or soba noodles for a different texture.
  • Incorporate fish balls or fish cakes into the soup for added variety.

Recipe overview

Bun Ca Sua is a flavorful Vietnamese dish that combines the savory taste of catfish with the creamy richness of coconut milk. The dish showcases the balance of flavors that Vietnamese cuisine is known for, featuring a medley of sweet, spicy, and umami notes. This recipe also includes succulent shrimp and hearty pork belly, adding further depth to its taste. The addition of fresh herbs and a squeeze of lemon just before serving brings a refreshing lightness that perfectly complements the richness of the soup. This dish may seem complex, but it's surprisingly simple to make at home with this step-by-step recipe. Whether you're new to Vietnamese cuisine or a seasoned pro, Bun Ca Sua is a delicious and satisfying meal that is sure to impress.

Common questions

  1. Can I use other types of fish instead of catfish? Yes, you can use other firm white fish such as tilapia or cod as a substitute for catfish in this recipe.
  2. Can I use frozen shrimp? Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them properly before adding them to the pot.
  3. How long should I marinate the catfish? Marinate the catfish fillets for approximately 15 minutes to allow the flavors to penetrate the fish.
  4. Can I use chicken or beef instead of pork belly? Yes, you can use chicken or beef as a substitute for pork belly if desired. Adjust the cooking time accordingly.
  5. How spicy is this dish? The spiciness of the dish can be adjusted based on your preference. If you prefer less heat, you can reduce the amount of chili peppers used.
  6. Can I use dried herbs instead of fresh? While fresh herbs provide the best flavor, you can use dried herbs as a substitute if fresh ones are not available. However, the taste may vary slightly.
  7. Is it necessary to use both fish stock and coconut milk? Yes, using both fish stock and coconut milk will give the soup its distinctive flavor and creamy texture. It is recommended to use both for the best results.
  8. Can I make this recipe vegetarian or vegan? To make this recipe vegetarian, you can omit the shrimp, pork belly, and fish stock. Instead, substitute vegetable stock or mushroom stock and increase the amount of vegetables used.
  9. How can I store the leftovers? Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat before serving.

Serving dishes and utensils

  • Large pot - Needed for cooking the soup.
  • Knife and cutting board - For slicing and chopping ingredients.
  • Tongs - Useful for flipping and removing the catfish fillets.
  • Soup ladle - For serving the soup.
  • Bowls - To serve the bun ca sua.
  • Chopsticks - Utensils commonly used for eating noodles.
  • Serving spoons - For garnishing the bun ca sua with herbs and condiments.
  • Citrus squeezer - If desired, for juicing the lemon wedges into the soup.
  • Napkins - To wipe hands and lips while enjoying the meal.

Origin stories

Bun Ca Sua, or Vietnamese fish noodle soup, has its roots in the coastal city of Nha Trang in Vietnam, renowned for its beautiful coastline and abundance of seafood. This hearty, fragrant dish, enriched with the creamy sweetness of coconut milk, is a testament to the city's love affair with seafood. The addition of aromatic herbs and a burst of citrus brings a layer of freshness, making it a perfect balance of flavors. A fascinating aspect of Vietnamese cuisine, exhibited beautifully in Bun Ca Sua, is its ability to create harmony among diverse ingredients, a quality that mirrors the cultural richness of Vietnam itself.

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.