Authentic Vietnamese Bún Cá Kiên Giang: A Traditional Fish Soup Recipe

Ingredients

  • 1 kg fish fillet, preferably snakehead fish
  • 2 tablespoon fish sauce
  • 1 tablespoon turmeric powder
  • 2 tablespoon vegetable oil
  • 5 cloves garlic, minced
  • 2 liters water
  • 1 stalk lemongrass, crushed
  • 2 pieces pickled bamboo shoot, thinly sliced
  • 1 tablespoon tamarind paste
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 pieces bird eye chili, chopped
  • 1 handful fresh herbs (cilantro, mint, dill), chopped
  • 500 grams rice vermicelli, cooked per package instructions
  • 2 pieces lime, cut into wedges
  • Fish sauce, for serving

Steps and instructions

  1. Clean the fish fillets and cut them into bite-sized pieces. Marinate the fish with fish sauce and turmeric powder for at least 30 minutes.
  2. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until it turns golden brown.
  3. Add the water to the pot and bring it to a boil. Once boiling, add the crushed lemongrass and sliced pickled bamboo shoot. Cook for about 10 minutes.
  4. Add the marinated fish to the pot. Cook for another 10 minutes or until the fish is fully cooked.
  5. Stir in the tamarind paste, sugar, and salt. Adjust the taste according to your preference. Add the chopped bird eye chili if you prefer a spicier soup.
  6. Turn off the heat, then stir in the fresh herbs.
  7. To serve, place a portion of cooked rice vermicelli in a bowl. Ladle the soup over the noodles, making sure to get a good amount of fish and vegetables. Serve with lime wedges and additional fish sauce on the side.

Tools for making

  • Cutting board - Used for preparing and cutting the fish fillets.
  • Knife - Essential for cutting and slicing ingredients.
  • Large pot - Used for boiling the soup and cooking the fish.
  • Spatula - Helps with stirring and flipping the fish fillets.
  • Measuring spoons - Used to accurately measure the fish sauce, turmeric powder, tamarind paste, sugar, and salt.
  • Minced garlic - Needed for sautéing and adding flavor to the soup.
  • Crushed lemongrass - Adds a fragrant aroma to the soup.
  • Pickled bamboo shoot - Sliced and added to the soup for a tangy taste.
  • Rice vermicelli - Cooked separately and served with the fish and soup.
  • Fresh herbs (cilantro, mint, dill) - Chopped and added as a garnish for freshness.
  • Lime wedges - Squeezed over the soup for a tangy kick.

Recipe variations

  • Use a different type of fish fillet, such as catfish or tilapia, instead of snakehead fish.
  • Add vegetables like sliced onions, bean sprouts, and mushrooms to the soup for more flavor and texture.
  • Include other seafood such as shrimp or squid in addition to the fish fillet.
  • For a vegetarian version, replace the fish with tofu or tempeh and use vegetable broth instead of water.
  • Add a splash of coconut milk to the soup for a creamy twist.
  • Serve the soup with additional condiments like fish sauce mixed with chili and garlic for an extra kick.

Recipe overview

Bún Cá Kiên Giang is a traditional Vietnamese dish that is both flavorful and fulfilling. Originating from the Kiên Giang province in the Mekong Delta, this fish noodle soup presents a comforting balance of tangy, spicy, and savory flavors. The recipe calls for snakehead fish, though you can substitute with any firm white fish. The fish is marinated with fish sauce and turmeric, then cooked with pickled bamboo shoots in a lemongrass-infused broth. A touch of tamarind paste adds a tangy twist, while bird eye chili provides a hint of heat. Served over rice vermicicelli and garnished with fresh herbs, this dish is sure to satisfy your appetite and introduce you to the vibrant flavors of Vietnamese cuisine. Preparation is fairly straightforward, and the result is a delightful bowl of noodle soup that's perfect for any meal. Enjoy!

Common questions

  1. Can I use a different type of fish? Yes, you can use a different type of fish fillet if snakehead fish is not available. However, snakehead fish is traditionally used in this recipe.
  2. How long should I marinate the fish? It is recommended to marinate the fish with fish sauce and turmeric powder for at least 30 minutes to allow the flavors to penetrate the fish.
  3. Can I adjust the spiciness of the soup? Yes, you can adjust the spiciness of the soup by adding more or fewer bird eye chilies. Adjust according to your preference for spice.
  4. What can I serve as garnish? Fresh herbs such as cilantro, mint, and dill are commonly used as garnish for Bún Cá Kiên Giang. You can also add bean sprouts, sliced cucumber, and chopped peanuts if desired.
  5. Can I make the soup in advance? Yes, you can make the soup in advance and store it in the refrigerator. When ready to serve, reheat the soup and add the fresh herbs before serving.

Serving dishes and utensils

  • Large pot - For boiling the soup and cooking the fish
  • Knife - For cleaning and cutting the fish fillets
  • Cutting board - To provide a sturdy surface for cutting the ingredients
  • Measuring spoons - For accurate measurement of fish sauce, turmeric powder, tamarind paste, sugar, and salt
  • Spatula - For sautéing the garlic and stirring the soup
  • Soup ladle - To scoop and serve the soup over the noodles
  • Bowls - For serving the Bún Cá Kiên Giang
  • Chopsticks or fork - For eating the noodles and fish
  • Lime squeezer - To extract juice from the lime wedges

Origin stories

Originating from Kiên Giang province in Vietnam, Bún Cá Kiên Giang is a testament to the ingenious culinary creativity of the locals. This dish is crafted using snakehead fish, a species particularly abundant in the Mekong Delta. Interestingly, every part of the snakehead fish is used in Vietnamese cuisine, leaving no waste. The fish's dense meat is perfect for grilling or making Bún Cá, while its bones are often used to prepare a sweet and nutritious broth. The locals' respect towards nature and their ingenuity in using available resources to create such a delightful dish truly shines through in Bún Cá Kiên Giang, making it not just a bowl of noodle soup, but also a symbol of Vietnamese culture and ethos.

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.