Authentic Vietnamese Bún Chả Cá Nấu Mắm Recipe

Ingredients

500g of fish fillets (any firm white fish like catfish or tilapia)
2 tablespoons of fish sauce
1 tablespoon of sugar
1 teaspoon of turmeric powder
1 teaspoon of freshly ground black pepper
2 tablespoons of vegetable oil
3 cloves of garlic, minced
1 large onion, sliced
2 tomatoes, sliced
1 litre of fish stock
3 tablespoons of tamarind paste
2 tablespoons of fish sauce
2 tablespoons of sugar
2 red chillies, sliced
Fresh herbs (coriander, spring onions, mint)
Rice vermicelli noodles

Steps and instructions

Cut the fish into chunks, then season with 2 tablespoons of fish sauce, 1 tablespoon of sugar, the turmeric powder, and the freshly ground black pepper. Set aside for 15 minutes to marinate.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, sauté until they turn golden brown.
Add the sliced tomatoes to the pot and stir well. Cook until the tomatoes are soft.
Add the fish stock to the pot and bring to a boil.
Reduce the heat to low, add the marinated fish chunks to the pot. Cover and simmer for about 15 minutes.
In a separate bowl, mix the tamarind paste with a little warm water until it forms a thick sauce.
Add the tamarind sauce, 2 tablespoons of fish sauce, 2 tablespoons of sugar, and the sliced red chillies to the pot. Stir well to combine.
Cook the rice vermicelli noodles according to the packet instructions, then rinse under cold water and drain.
To serve, divide the noodles among the bowls, ladle over the fish soup, and top with fresh herbs.

Tools for making

Cutting board - Used for preparing and cutting ingredients.
Knife - Essential for slicing the fish, onions, garlic, and tomatoes.
Large pot - Used for cooking the fish soup.
Wooden spoon - Ideal for stirring and mixing the ingredients in the pot.
Bowl - Used for mixing the tamarind paste with water.
Strainer - Needed for rinsing the cooked rice vermicelli noodles.

Recipe variations

Use different types of fish fillets such as cod, halibut, or snapper.
Replace fish fillets with shrimp or squid for a seafood variation.
Add vegetables like bell peppers, carrots, or bok choy for added texture and flavor.
Experiment with different herbs and garnishes such as Thai basil, cilantro, or lime wedges.
For a spicier version, add more red chillies or a dash of chili flakes.
Make it vegetarian by using tofu or tempeh instead of fish fillets and vegetable broth instead of fish stock.
For a healthier option, serve the soup with brown rice noodles or zucchini noodles instead of rice vermicelli.
Try grilling the fish fillets before adding them to the soup for a smoky flavor.
Add a tangy twist by squeezing fresh lime juice over the soup just before serving.
For a richer broth, substitute some of the fish stock with coconut milk.

Recipe overview

Bún Chả Cá Nấu Mắm is a traditional Vietnamese dish that combines the richness of fish with the tangy flavor of tamarind and the warmth of spices. This recipe involves marinating fish in a mixture of fish sauce, sugar, turmeric, and black pepper, then simmering it in a hearty fish stock infused with garlic, onion, and tomatoes. The dish is brought to life with the addition of tamarind paste and a kick of chilli, served over a bed of delicate rice vermicelli noodles and topped with fresh herbs. It's a hearty, flavorful meal that's sure to transport your taste buds to the streets of Vietnam. Whether you're an experienced cook or a complete beginner, this step-by-step guide will help you master this Vietnamese culinary delight in your own kitchen.

Common questions

Can I use a different type of fish?
Yes, you can use any firm white fish like catfish or tilapia for this recipe.
How long should I marinate the fish?
Marinate the fish for 15 minutes to allow the flavors to penetrate.
What can I substitute for tamarind paste?
If you don't have tamarind paste, you can use lime juice as a substitute for a tangy flavor.
Can I adjust the spiciness of the dish?
Yes, you can adjust the spiciness by adding more or fewer red chillies based on your preference.
What herbs can I use for garnishing?
Fresh herbs like coriander, spring onions, and mint work well for garnishing.
How do I cook the rice vermicelli noodles?
Cook the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain.

Serving dishes and utensils

Large pot - for cooking the fish soup
Mixing bowl - for mixing the tamarind paste with water
Ladle - for serving the fish soup
Colander - for rinsing the rice vermicelli noodles
Chopping board - for cutting the fish fillets and vegetables
Knife - for slicing the onions, tomatoes, and herbs
Spatula - for sautéing the garlic and onions
Measuring spoons - for measuring the fish sauce, sugar, turmeric powder, and black pepper
Stove - for heating the pot and simmering the soup

Origin stories

Bún Chả Cá Nấu Mắm hails from the central coastal city of Da Nang, Vietnam, where residents have a deep respect for the sea and their thriving fishing industry. The city is blessed with a long coastline, providing an abundant source of fresh seafood that is deeply reflected in their local cuisine. This dish, known for its unique blend of flavors, represents the ingenuity of Da Nang's local cooks, who utilize each part of their catch to create delicacies. The fish is utilized for the main protein, while the bones and head are boiled to create the rich stock. Coupled with the city's bountiful produce and signature fish sauce, Bún Chả Cá Nấu Mắm is a testament to the city's ability to blend land and sea in a delicious harmony.

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.