Authentic Vietnamese Bún Chả Cá Lăng Recipe: A Taste of Tradition

Ingredients

500 grams of Hemibagrus fish (lang fish)
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon of turmeric powder
2 tablespoons of fish sauce
1 tablespoon of sugar
Salt to taste
500 grams of round rice noodles (bún)
1 litre of fish stock
2 stalks of lemongrass, finely chopped
5 kaffir lime leaves
1 tablespoon of vegetable oil
100 grams of bean sprouts, washed and drained
100 grams of spinach, washed and drained
1 bunch of fresh herbs (coriander, mint, basil)
1 red chili pepper, sliced
1 lime, cut into wedges
2 tablespoons of crispy fried shallots

Steps and instructions

Clean the lang fish and cut it into slices. Place in a bowl.
Add the chopped onion, garlic, fish sauce, sugar, salt, and turmeric to the fish. Mix well and let marinate for 30 minutes.
Heat the vegetable oil in a pan over medium heat. Add the marinated fish slices and fry until golden brown on both sides. Remove the fish from the pan and set aside.
Boil the fish stock in a pot. Add the chopped lemongrass and kaffir lime leaves. Let it simmer for about 20 minutes.
Add the fried fish slices to the stock. Let it cook for another 15-20 minutes.
Cook the rice noodles according to the package instructions. Rinse under cold water and drain well.
Place the cooked noodles in serving bowls. Pour the fish and soup over the noodles. Add the bean sprouts and spinach on top.
Garnish with fresh herbs, sliced chili, lime wedges, and crispy fried shallots before serving.

Tools for making

Cutting board - Used for chopping vegetables and preparing the fish.
Knife - Essential for cutting and slicing ingredients.
Mixing bowl - To marinate the fish and mix the ingredients.
Pan - Used for frying the fish slices.
Pot - Used to boil the fish stock.
Strainer - To drain and rinse the cooked rice noodles.
Serving bowls - For serving the dish.
Tongs - Used for flipping and handling the fish slices.
Slotted spoon - To remove the fish from the pan and serve it with the noodles.
Soup ladle - Used to pour the fish and soup over the noodles.
Chopsticks or fork - Utensils for eating the dish.
Soup spoon - For enjoying the flavorful soup.

Recipe variations

Substitute lang fish with another type of white fish, such as cod or halibut.
Add vegetables like sliced bell peppers or mushrooms to the soup for extra flavor and texture.
For a spicier variation, add chili paste or fresh chili peppers to the marinade or soup.
Make it vegetarian by using tofu or tempeh instead of fish.
For a gluten-free option, use gluten-free rice noodles or substitute the noodles with spiralized zucchini or sweet potato noodles.
Experiment with different herbs and garnishes, such as Thai basil, cilantro, or Vietnamese mint.
Add a squeeze of tamarind paste or a splash of coconut milk to the soup for a tangy twist.
Create a crispy crust for the fish by coating it in breadcrumbs or cornstarch before frying.
Make it more vibrant by adding colorful vegetables like carrot or purple cabbage to the soup.
For a heartier version, serve the dish with steamed jasmine rice alongside the noodles.

Recipe overview

Bún Chả Cá Lăng is a traditional Vietnamese dish that features the unique flavors and textures of Hemibagrus fish, also known as Lang fish. This hearty and wholesome meal exhibits the perfect blend of taste from the lang fish, the warmth of homemade fish broth, and the freshness of herbs and vegetables. In this recipe, you will marinate and fry the lang fish before combining it with a fragrant fish stock infused with lemongrass and kaffir lime leaves. The dish is then layered with round rice noodles (bún), bean sprouts, and spinach, and garnished with fresh herbs, chili, lime, and crispy fried shallots. This dish offers a complex and satisfying array of tastes - the sweet and tender fish, the tangy lime, the spicy chili, and the crunchy bean sprouts. It's a culinary journey to Vietnam right from your kitchen. Enjoy the process of preparation and the delightful end result.

Common questions

Can I use a different type of fish? - Yes, you can use other firm white fish such as cod or haddock as a substitute for lang fish.
Can I use chicken stock instead of fish stock? - While it may alter the flavor slightly, you can use chicken stock if you don't have fish stock available.
Can I use dried rice noodles? - Yes, you can use dried rice noodles instead of round rice noodles. Just follow the package instructions for cooking.
Can I omit the lemongrass? - Lemongrass adds a unique flavor to the dish, but if you don't have it, you can omit it or substitute with a small amount of lemon zest.
Can I make this dish vegetarian/vegan? - To make it vegetarian, you can substitute the fish with tofu or tempeh. For a vegan version, replace fish sauce with soy sauce and use vegetable stock instead of fish stock.
Can I make the crispy fried shallots in advance? - Yes, you can make crispy fried shallots in advance and store them in an airtight container for up to a week.
Can I adjust the spice level? - Yes, you can adjust the spice level by increasing or decreasing the amount of chili pepper used or omitting it completely if you prefer a milder taste.

Serving dishes and utensils

Cutting board - A sturdy surface for slicing and chopping ingredients.
Knife - A sharp knife for cutting the fish, onion, garlic, and herbs.
Mixing bowl - To marinate the fish and mix ingredients.
Pan - For frying the fish slices.
Pot - To boil the fish stock.
Strainer - For rinsing and draining the rice noodles.
Tongs - To handle the fish slices while frying and serving.
Soup ladle - For serving the fish and soup over the noodles.
Serving bowls - To present and serve the dish.
Chopsticks - Traditional utensils for eating the noodle dish.
Soup spoons - For enjoying the soup and noodles.

Origin stories

Bún Chả Cá Lăng, a cherished culinary gem, hails from the central coast of Vietnam. The ancient town of Da Nang, renowned for its beautiful beaches and bridges, is said to be where this dish was born. It is particularly special because it uses Hemibagrus, known locally as Lăng fish, a freshwater species found in the rivers of Central Vietnam. What makes the dish unique is the blend of the tender, flavorful lang fish with the light, aromatic broth and fresh herbs, creating a symphony of flavors that truly reflect the vibrant food culture of central Vietnam. Interestingly, Bún Chả Cá Lăng is often enjoyed as a breakfast dish in Da Nang, proving the Vietnamese belief that a hearty start to the day leads to happiness.

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.