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

Ingredients

  • 500 grams of mudfish
  • 1 teaspoon of turmeric powder
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced shallots
  • 1 teaspoon of ground pepper
  • 500 grams of rice vermicelli
  • 200 grams of pineapple
  • 2 liters of water
  • 1 tablespoon of cooking oil
  • 4 stalks of spring onions
  • 4 sprigs of coriander
  • 1 red chili pepper
  • Salt to taste

Steps and instructions

  1. Clean the mudfish thoroughly, then cut into pieces. Marinate with turmeric powder, a tablespoon of fish sauce, sugar, minced garlic, minced shallots, and ground pepper for about 30 minutes.
  2. While the fish is marinating, soak the rice vermicelli in warm water until it softens, then drain.
  3. Cut the pineapple into thin slices, then set aside.
  4. In a pot, bring 2 liters of water to a boil. Add the marinated fish and pineapple slices. Cook over medium heat until the fish is fully cooked.
  5. Heat a tablespoon of cooking oil in a pan, then add the spring onions. Stir-fry until fragrant.
  6. Add the stir-fried spring onions to the boiling pot. Season with the remaining tablespoon of fish sauce and salt to taste.
  7. Place a portion of the softened rice vermicelli in a bowl, then ladle the soup on top. Make sure to include pieces of fish and pineapple.
  8. Garnish with coriander and sliced red chili pepper before serving. Enjoy your Bún Chả Cá Trê while hot!

Tools for making

  • Cutting Board - Used for cutting and preparing the ingredients.
  • Knife - Essential for cutting the mudfish, pineapple, and other ingredients.
  • Mixing Bowl - Used for marinating the fish.
  • Pot - Used for boiling the fish and making the soup.
  • Pan - Used for stir-frying the spring onions.
  • Strainer - Used for draining the soaked rice vermicelli.
  • Serving Bowls - Used for serving the Bún Chả Cá Trê.
  • Tongs - Handy tool for handling the fish pieces while cooking.
  • Soup Ladle - Used for scooping and serving the soup.
  • Chopsticks or Forks - Utensils for eating the Bún Chả Cá Trê.

Recipe variations

  • Use a different type of fish, such as catfish or tilapia, instead of mudfish.
  • Add vegetables like bean sprouts, sliced cucumber, or shredded lettuce for added freshness.
  • Replace the rice vermicelli with other types of noodles, such as egg noodles or udon noodles.
  • Try a vegetarian version by substituting the fish with tofu or tempeh, and using vegetable broth instead of water.
  • Add a squeeze of lime or lemon juice for a tangy flavor.
  • Use different herbs for garnish, such as Thai basil or mint leaves.
  • Add crushed peanuts or sesame seeds for extra texture and flavor.
  • Experiment with different spices or seasonings to customize the broth, such as lemongrass, ginger, or chili flakes.
  • For a spicier version, add sliced fresh chili peppers or a drizzle of chili oil.
  • If you prefer a sweeter taste, add a splash of pineapple juice or honey to the broth.

Recipe overview

Bún Chả Cá Trê is a flavorful Vietnamese dish that features mudfish and rice vermicelli in a tangy and spicy broth. This recipe combines the richness of fish, the subtle sweetness of pineapple, and the aroma of spring onions, resulting in a savory, sour, slightly spicy, and absolutely delightful dish. The dish is garnished with coriander and chili pepper to add an extra kick and round off the flavors. In this recipe, you'll start by marinating the mudfish in a mix of spices and seasonings, then you'll prepare the rice vermicelli and the broth. Once the ingredients are well-prepared, they come together rather quickly in the final steps. The dish is served hot, making it a perfect comfort food for cold days, or a hearty meal any time. The process is quite simple and straightforward, so even if you're a beginner in the kitchen, you can absolutely pull off this dish. Let's dive into the recipe!

Common questions

  1. How long does it take to marinate the mudfish?
    Marinate the mudfish for about 30 minutes.
  2. How long does it take to cook the fish?
    Cook the fish until it is fully cooked, which usually takes about 10-15 minutes.
  3. How long should I soak the rice vermicelli?
    Soak the rice vermicelli in warm water until it softens, usually for about 10-15 minutes.
  4. Can I use any other type of fish?
    While the traditional recipe uses mudfish, you can substitute it with other firm white fish such as cod or haddock.
  5. Can I adjust the spiciness?
    Yes, you can adjust the level of spiciness by adding more or less red chili pepper according to your preference.
  6. Can I make this recipe vegetarian?
    Yes, you can make a vegetarian version by using vegetable broth instead of fish sauce, and substituting the fish with tofu or mushrooms.
  7. Can I make the soup ahead of time?
    While it is best to serve the soup fresh, you can make it ahead of time and store it in the refrigerator. Just reheat it before serving.

Serving dishes and utensils

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Knife - A sharp knife for cutting the mudfish, pineapple, and other ingredients.
  • Mixing bowl - A bowl for marinating the fish and combining ingredients.
  • Pot - A large pot for boiling the soup.
  • Pan - A frying pan for stir-frying the spring onions.
  • Strainer - A strainer to drain the soaked rice vermicelli.
  • Soup ladle - A ladle for serving the soup over the rice vermicelli.
  • Chopsticks - Traditional utensils for eating the Bún Chả Cá Trê.
  • Bowls - Serving bowls for individual portions of the dish.
  • Garnish plate - A plate for arranging the coriander and sliced chili pepper for garnishing.

Origin stories

Bún Chả Cá Trê has its origins in the central region of Vietnam, particularly in the city of Da Nang. This dish reflects the vibrant culinary tradition of the region that seeks to harmonize the five fundamental taste elements: spicy, sour, bitter, salty, and sweet. The use of mudfish is a testament to the resourcefulness of the Vietnamese people, utilizing the abundance of this fish in the Mekong Delta. The addition of pineapple not only adds a touch of sweetness but also helps to soften the fish, yielding a delicate and balanced broth. This is a dish that truly captures the essence of Vietnamese cuisine - it's simple, yet full of complex flavors. It's a testament to how the people of Vietnam have built a rich culinary tradition that skillfully balances taste, texture, and nutrients, using locally available ingredients.

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.