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

Ingredients

500 grams of fish fillets (any white fish, boneless and skinless)
1/2 cup of fish sauce
1 tablespoon of turmeric powder
1 tablespoon of ginger, finely grated
2 cloves of garlic, finely chopped
1/2 tablespoon of pepper
2 tablespoons of vegetable oil
3 cups of water
1 cup of dill, chopped
1 cup of spring onions, chopped
2 tablespoons of rice flour
2 tablespoons of tapioca starch
1 tablespoon of baking powder
4 cups of vermicelli noodles, cooked according to packet instructions
For the dipping sauce:
1/4 cup of fish sauce
1/4 cup of vinegar
1/4 cup of sugar
2 cloves of garlic, finely chopped
2 small chillies, finely sliced

Steps and instructions

Start by marinating the fish. Combine the fish fillets, fish sauce, turmeric powder, grated ginger, chopped garlic and pepper in a bowl. Mix well and let it marinate for about 30 minutes.
While the fish is marinating, prepare the dipping sauce. Combine fish sauce, vinegar, sugar, chopped garlic and sliced chillies in a bowl. Stir until the sugar is completely dissolved.
After marinating, add vegetable oil to the fish and mix well. Then add rice flour, tapioca starch and baking powder. The mixture should be sticky enough to form patties. If it's too dry, add a little water.
Heat a large pan over medium heat and add a little oil. Form the fish mixture into small patties and place them in the pan. Fry until they are golden brown on both sides, about 3-4 minutes per side. Remove the patties from the pan and drain on kitchen paper.
In a large pot, bring 3 cups of water to a boil. Add the fried fish patties into the pot and let it simmer for about 10 minutes. You can also add some dill and spring onions for additional flavor.
Prepare the vermicelli noodles according to the packet instructions. Rinse under cold water and drain.
Now, it's time to serve. Place some vermicelli noodles in a bowl, add a few fish patties and pour some broth over. Serve with the dipping sauce on the side and some fresh herbs if desired.

Tools for making

Large bowl - for marinating the fish
Pan - for frying the fish patties
Large pot - for simmering the fish patties
Kitchen paper - for draining the fried fish patties
Spatula - for flipping the fish patties
Knife - for chopping garlic and spring onions
Grater - for grating ginger
Measuring cup - for accurate measurement of ingredients
Mixing spoon - for mixing the marinade and fish mixture
Cooking tongs - for handling the fish patties during frying and simmering
Colander - for rinsing and draining the vermicelli noodles
Soup ladle - for serving the broth over the noodles and fish patties

Recipe variations

Use a different type of fish, such as salmon or trout, instead of white fish fillets.
Try adding different herbs and spices to the fish mixture, such as lemongrass, cilantro, or chili flakes.
For a gluten-free option, substitute the rice flour with cornstarch or gluten-free flour.
Instead of frying the fish patties, you can grill or bake them for a healthier alternative.
For a vegetarian or vegan version, replace the fish fillets with tofu or tempeh, and use vegetable broth instead of fish sauce.
Experiment with different dipping sauces, like a sweet chili sauce, peanut sauce, or hoisin sauce.
Add extra vegetables to the broth, such as bok choy, bean sprouts, or mushrooms.
Serve the dish with additional toppings, such as crushed peanuts, fried shallots, or lime wedges.
For a spicy kick, add sliced fresh chili peppers or chili oil to the broth or fish mixture.
Create a gluten-free option by using gluten-free soy sauce or tamari instead of fish sauce.

Recipe overview

Bún Chả Cá is a delightful Vietnamese dish that boasts a blend of unique flavors and textures. This recipe features succulent fish patties marinated in a mix of fish sauce, turmeric powder, ginger, and garlic then fried to a perfect golden brown. These patties are served over a bed of soft vermicelli noodles and bathed in a flavorful broth. A homemade dipping sauce, packed with a combination of fish sauce, vinegar, sugar, garlic, and chillies, adds an extra punch of flavor to this dish. The recipe, while requiring some attention to detail, is relatively simple to follow and can make for an exciting cooking project for those interested in exploring Vietnamese cuisine. Expect a comforting and filling meal that leaves you craving for more.

Common questions

Can I use a different type of fish for this recipe? Yes, you can use any white fish fillets for this recipe. Choose boneless and skinless fillets for easy preparation.
How long should I marinate the fish? It is recommended to marinate the fish for about 30 minutes. This allows the flavors to infuse into the fish.
Can I make the dipping sauce ahead of time? Absolutely! You can prepare the dipping sauce in advance and store it in the refrigerator. It will keep well for a few days.
What can I serve with Bún Chả Cá? Bún Chả Cá is traditionally served with vermicelli noodles and fresh herbs such as dill and spring onions. You can also serve it with lettuce or other vegetables for added freshness.
Can I freeze the fish patties? Yes, you can freeze the uncooked fish patties for later use. Place them on a tray lined with parchment paper, freeze until firm, then transfer to a freezer bag or airtight container. Thaw before cooking.

Serving dishes and utensils

Knife - For chopping ingredients and filleting fish.
Cutting board - To provide a stable surface for cutting and preparing ingredients.
Mixing bowl - To mix the marinade and fish mixture.
Pan - For frying the fish patties.
Large pot - To simmer the fish patties in broth.
Strainer - To rinse and drain the vermicelli noodles.
Soup bowls - For serving the Bún Chả Cá.
Spoons - For ladling broth and eating the dish.
Chopsticks - For eating the vermicelli noodles and fish patties.

Origin stories

Bún Chả Cá, a delightful fishcake noodle soup, has its roots in Da Nang, a coastal city in Central Vietnam. The city, blessed with abundant seafood, has curated this dish to exemplify its bountiful yields of the sea. The beauty of Bún Chả Cá lies in its simplicity and the balance of flavors - the lightness of the fish, the crispness of the herbs, the softness of the noodles, and the zing of the dipping sauce. Each component represents the culinary ethos of Vietnam, where food is a mirror of its natural wealth and a testament to its historical resilience. Through Bún Chả Cá, you can experience a slice of the vibrant Da Nang food scene, share a common thread with the locals savouring their favourite breakfast by the Han River, and immerse yourself in the tapestry of Vietnamese culinary tradition.

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.