Authentic Vietnamese Bún Chả Cá Thuỷ Triều Recipe: A Seafood Delight

Ingredients

500 grams of snakehead fish
1 cup of rice flour
1/2 cup of tapioca starch
1 teaspoon of turmeric powder
2 teaspoons of fish sauce
1 teaspoon of salt
1 teaspoon of pepper
1 liter of fish stock
1 small pineapple, thinly sliced
2 tomatoes, quartered
30 grams of tamarind
3 tablespoons of vegetable oil
2 cloves of garlic, minced
1 bunch of dill, chopped
1 bunch of spring onions, chopped
Fresh herbs and lettuce for serving
Rice vermicelli for serving

Steps and instructions

Clean the snakehead fish thoroughly, then boil until cooked. Remove from heat, let it cool then shred the fish meat into small pieces.
In a bowl, combine the rice flour and tapioca starch. Add a little water to make a thick paste. Mix in the shredded fish, turmeric powder, fish sauce, salt, and pepper. Shape the mixture into small patties.
Heat up the vegetable oil in a frying pan. Fry the fish patties until they turn golden brown. Set aside.
In a large pot, bring the fish stock to a boil. Add the pineapple slices, tomatoes, and tamarind. Let it simmer for about 15 minutes.
Add the fried fish patties to the pot. Let it simmer for another 5 minutes. Season with more salt or fish sauce if needed.
In a separate pan, heat a little oil. Saute the minced garlic until fragrant, then add the chopped dill and spring onions. Stir-fry for a minute or two then pour this mixture into the pot.
Serve the Bún Chả Cá Thuỷ Triều hot, alongside fresh herbs, lettuce, and rice vermicelli.

Tools for making

Cutting board - Used for preparing and chopping ingredients.
Knife - Essential for slicing and cutting ingredients.
Mixing bowl - Used for mixing the fish mixture and other ingredients.
Frying pan - Needed to fry the fish patties.
Large pot - Used for simmering the fish stock and other ingredients.
Small pan - For sautéing the garlic, dill, and spring onions.
Spatula or tongs - Useful for flipping and handling the fish patties while frying.
Soup ladle - Used to scoop and serve the soup.
Strainer - Needed for straining the tamarind pulp from the fish stock.

Recipe variations

Use a different type of fish, such as catfish or mackerel, instead of snakehead fish.
Replace rice flour with all-purpose flour or cornstarch.
Add grated coconut to the fish mixture for added flavor and texture.
Try a different spice blend, such as adding lemongrass, ginger, or chili flakes to the fish mixture.
Make a vegetarian version by substituting the fish with tofu or tempeh.
Experiment with different dipping sauces, such as a spicy peanut sauce or a sweet and sour sauce.
Add more vegetables to the dish, such as bean sprouts, cucumber, or pickled carrots and daikon.
Instead of frying the fish patties, grill or bake them for a healthier alternative.
Include other fresh herbs like mint, basil, or cilantro for added freshness.
Serve the dish with different types of noodles, such as udon or soba noodles, instead of rice vermicelli.

Recipe overview

Bún Chả Cá Thuỷ Triều is a traditional and popular Vietnamese dish, renowned for its refreshing and balanced flavors. This recipe is all about a rich and savory snakehead fish soup, complemented with tangy pineapple, tomatoes and tamarind. The fish is mixed with a combination of rice flour and tapioca starch to create delightful patties that are then fried to golden perfection. These patties are reintroduced to the soup, absorbing all the wonderful flavors. Served with rice vermicelli, fresh herbs and lettuce, this dish promises a truly satisfying and comforting meal. A symphony of taste and texture, Bún Chả Cá Thuỷ Triều is not only delicious but also truly nourishing. Whether you're new to Vietnamese cuisine or looking to recreate this classic at home, this step-by-step recipe will guide you through the process. Get ready for a culinary adventure straight from the heart of Vietnam!

Common questions

Can I use a different type of fish for this recipe? Yes, you can substitute snakehead fish with other firm white fish such as cod or haddock.
Is there a vegetarian version of this recipe? Yes, you can make a vegetarian version by omitting the fish and using tofu or plant-based protein alternatives instead.
Can I make the fish patties ahead of time? Yes, you can prepare the fish patties in advance and refrigerate them until ready to fry.
Can I freeze the leftover Bún Chả Cá Thuỷ Triều? Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw and reheat before serving.
Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding chili peppers or chili sauce according to your preference.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for preparing ingredients.
Knife - A sharp knife for cutting and slicing ingredients.
Mixing bowl - A bowl for mixing the fish mixture and other ingredients.
Frying pan - A pan for frying the fish patties.
Large pot - A pot for simmering the fish stock and other ingredients.
Spatula - A utensil for flipping or turning the fish patties while frying.
Pan - A pan for sautéing the garlic, dill, and spring onions.
Strainer - A strainer for removing any impurities from the fish stock.
Serving bowls - Bowls for serving the Bún Chả Cá Thuỷ Triều.
Chopsticks - Utensils for eating the dish.

Origin stories

Tales carry far and wide about the origins of Bún Chả Cá Thuỷ Triều, but one that resonates deeply is about the resourceful fishermen of Central Vietnam. After days of toiling at sea, they would return with a bounty of snakehead fish. To make the most of their catch, they minced the fish, mixing it with rice flour and shaping it into small patties, which were then fried to a golden crisp. To accompany, a soul-warming broth was crafted from the bones of the fish, imbued with the tanginess of pineapples and tomatoes. This hearty dish became a staple, feeding the fishermen and their families, and eventually charming its way into the hearts of all Vietnamese. Now, Bún Chả Cá Thuỷ Triều has taken its rightful place in the pantheon of Vietnamese cuisine, a testament to the ingenuity and resilience of those hardworking fishermen.

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.