Authentic Vietnamese Bún Chả Cá Bảy Mẫu Recipe

Ingredients

500 grams of snakehead fish
200 grams of minced pork
5 tablespoons of fish sauce
1 tablespoon of sugar
1 tablespoon of minced garlic
1 tablespoon of minced shallots
1/2 tablespoon of ground black pepper
1 kilogram of fresh rice vermicelli
200 grams of tomatoes
1 tablespoon of tamarind paste
2 litres of water
300 grams of fresh herbs and salad
4 spring onions
2 tablespoons of cooking oil
1 teaspoon of turmeric powder
1 teaspoon of annatto seeds
1 tablespoon of vinegar
1 red chili

Steps and instructions

Clean the snakehead fish and grind it finely. Mix the fish with minced pork, 3 tablespoons of fish sauce, sugar, minced garlic, minced shallots, and black pepper. Let it marinate for 30 minutes.
Form the marinated mixture into small, flat patties and fry them in a pan with cooking oil until they turn golden brown. Set aside.
In a large pot, bring the water to a boil. Add the tomatoes, tamarind paste, and the remaining fish sauce. Let it simmer for 15 minutes.
Heat some oil in a pan and stir-fry the annatto seeds until the oil turns red. Remove the seeds and add turmeric powder to the oil, mix well.
Add the fish patties to the boiling broth along with the turmeric-annatto oil. Let it simmer for another 10 minutes.
While waiting for the soup to cook, chop the spring onions and chili. Blanch the fresh rice vermicelli in boiling water for a few seconds, then drain.
Serve the soup with the noodles, chopped spring onions, chili, fresh herbs, and salad on the side. Optionally, you can add a splash of vinegar to the soup for a tangy taste.

Tools for making

Knife - For cutting and chopping ingredients.
Cutting board - To provide a stable surface for cutting ingredients.
Mixing bowl - To mix the fish and pork together with other marinade ingredients.
Frying pan - For frying the fish patties until golden brown.
Large pot - To cook the soup broth.
Stirring spoon - For stirring and mixing ingredients.
Pan or skillet - To stir-fry the annatto seeds and turmeric powder.
Colander - To drain the noodles after blanching.
Tongs - For handling the fish patties and noodles.
Soup bowls - To serve the final dish.
Chopping board - To chop the spring onions and chili.
Strainer - To strain the tamarind paste before adding to the soup.
Soup ladle - For serving the soup.
Optional: Mortar and pestle - To grind the annatto seeds.

Recipe variations

Instead of snakehead fish, you can use other types of white fish such as cod or haddock.
For a vegetarian version, you can replace the fish and pork with tofu or tempeh.
To give the fish patties a different crust, you can coat them in breadcrumbs or crushed cornflakes before frying.
For a gluten-free option, use gluten-free fish sauce and substitute regular flour with a gluten-free flour blend.
Add vegetables like carrots, bell peppers, or mushrooms to the soup for extra flavor and texture.
Experiment with different herbs and salad greens, such as cilantro, mint, or lettuce, to customize the taste and presentation.
If you prefer a spicier kick, add more chili or include a dollop of chili paste or sriracha sauce when serving.
Try using different types of noodles such as udon, soba, or even spaghetti as a substitute for rice vermicelli.

Recipe overview

Bún Chả Cá Bảy Mẫu, also known as Da Nang fish cake noodle soup, is a popular dish in Vietnamese cuisine. This mouth-watering delicacy offers a unique blend of flavors and textures, with its combination of succulent fish cakes, vibrant herbs, and refreshing soup broth all served with soft rice vermicelli. In this recipe, we'll guide you step-by-step on how to create this dish right in your home kitchen. Primarily, you'll be preparing the flavorful fish cakes from a mixture of snakehead fish and pork, which are then fried to a golden brown perfection. These are served in a tangy tomato and tamarind-based broth, enhanced with turmeric and annatto for an attractive color and added depth of flavor. Accompanying the soup are fresh rice noodles, a variety of fresh herbs and salad, along with spring onions and chili for a bit of a spicy kick. The result is a hearty and nutritious dish that not only satisfies your taste buds but is also visually appealing. From marinating the meat to serving the final dish, this recipe promises an enjoyable cooking experience and a delightful meal. So, let's dive in and start cooking this Vietnamese culinary gem!

Common questions

Can I use a different type of fish instead of snakehead fish? Yes, you can use other firm white fish such as cod or haddock as a substitute for snakehead fish.
Can I replace the pork with chicken or beef? Certainly! You can use minced chicken or beef instead of pork in this recipe.
Is there a vegetarian version of this dish? Yes, you can omit the fish and pork, and instead use tofu or tempeh as a vegetarian alternative.
What are some suitable garnishes for this dish? Common garnishes include bean sprouts, shredded lettuce, cilantro, mint leaves, and sliced cucumbers.
Can I make the broth ahead of time? Yes, you can prepare the broth in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the broth and proceed with the remaining steps.
How spicy is this dish? The spiciness of the dish can be adjusted according to personal preference. If you prefer a milder version, you can reduce or omit the chili.
Can I use dried rice vermicelli instead of fresh? Yes, you can use dried rice vermicelli. Follow the package instructions for cooking time and adjust accordingly.
What can I serve alongside this dish? Bún Chả Cá Bảy Mẫu is often served with a side of pickled vegetables and a dipping sauce made with fish sauce, lime juice, sugar, and chili.

Serving dishes and utensils

Cutting Board - A sturdy cutting board to chop ingredients.
Knife - A sharp knife for cutting and slicing.
Mixing Bowl - A large mixing bowl to combine the fish and pork mixture.
Frying Pan - A non-stick frying pan to fry the fish patties.
Large Pot - A large pot to cook the soup.
Strainer - A strainer to remove any impurities from the soup.
Pan or Skillet - A pan or skillet to prepare the turmeric-annatto oil.
Tongs - Tongs to handle the fish patties and noodles.
Soup Ladle - A soup ladle to serve the soup.
Bowls - Bowls to serve the soup and noodles.
Chopsticks - Chopsticks for eating the noodles and fish patties.
Serving Plates - Plates for serving the fresh herbs, salad, and condiments.

Origin stories

Bún Chả Cá Bảy Mẫu hails from the city of Da Nang, situated in central Vietnam. The city is renowned for its culinary prowess, with Bún Chả Cá being one of its most famous dishes. The name "Bảy Mẫu" is derived from a successful businesswoman who thrived in the city's market. It was she who introduced this dish to the masses, and it quickly became a beloved classic amongst locals and tourists alike. Her shop, "Bảy Mẫu," has since passed down through generations, and to this day, it continues to be a gastronomic icon in Vietnam. The essence of this dish lies in the perfect balance between the sweetness of the broth, the sourness of the tomatoes and tamarind, and the spiciness of the chili, mirroring the harmony of the bustling city of Da Nang - a place where modernity and tradition beautifully intersect.

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.