Authentic Vietnamese Bún chả cá trôi Recipe

Ingredients

500g of snakehead fish fillet
2 tablespoons of ginger, minced
3 shallots, minced
1 tablespoon of fish sauce
1 teaspoon of pepper
1 tablespoon of turmeric powder
2 tablespoons of vegetable oil
1.5 liters of water
1 bunch of dill, chopped
500g of vermicelli noodles
1 handful of fresh herbs (mint, cilantro, Thai basil)
1 lime, juiced
2 chili peppers, sliced
2 tablespoons of fried shallots
1 tablespoon of sugar
1 tablespoon of salt

Steps and instructions

First, prepare the fish. Clean the snakehead fish fillet and mince it finely. Combine it with the minced ginger, shallots, fish sauce, pepper, turmeric powder, and 1 tablespoon of vegetable oil. Mix well and let it marinate for 30 minutes.
While the fish is marinating, heat the remaining vegetable oil in a pot. Add the shallots and sauté until they are golden brown.
Pour in 1.5 liters of water into the pot and bring to a boil. Once boiling, reduce to a simmer.
Form the marinated fish into small patties and gently drop them into the simmering broth. Let them cook for about 15 minutes or until they are fully cooked.
While the fish patties are cooking, prepare your vermicelli noodles according to package instructions. Once cooked, rinse under cold water and set aside.
In a separate bowl, combine the lime juice, sugar, salt, and sliced chili peppers. Mix well to form a tangy dressing.
To serve, divide the vermicelli noodles into bowls. Top with the cooked fish patties, fresh herbs, chopped dill, and fried shallots. Pour the broth over the top and drizzle with the tangy dressing. Enjoy your Bún chả cá trôi.

Tools for making

Cutting board - Used for preparing and cutting ingredients.
Knife - Essential for slicing and mincing ingredients.
Mixing bowl - Used for marinating the fish and combining ingredients.
Pot - Used for simmering the broth.
Spatula - Needed for flipping and handling the fish patties.
Strainer - Used for rinsing the cooked vermicelli noodles.
Bowls - To serve the Bún chả cá trôi.
Chopsticks or Forks - Utensils for eating the dish.
Serving ladle - Used for pouring the broth over the noodles and fish.

Recipe variations

Use a different type of fish fillet such as cod, tilapia, or salmon.
Replace the snakehead fish fillet with shrimp or squid for a seafood variation.
For a vegetarian option, substitute the fish fillet with tofu or tempeh.
Add vegetables like sliced bell peppers, carrots, or mushrooms to the broth for extra flavor and texture.
Experiment with different herbs and greens such as Vietnamese coriander, perilla leaves, or water spinach.
For a spicier version, add more chili peppers or incorporate chili paste into the broth.
Serve the dish with a side of pickled vegetables for a tangy contrast.
Try different types of noodles such as rice noodles, glass noodles, or udon noodles.
For a gluten-free option, use gluten-free soy sauce or tamari instead of fish sauce.

Recipe overview

Experience the rich flavors of Vietnamese cuisine with this easy-to-follow Bún chả cá trôi recipe. This dish captures the vibrant and unique tastes of Vietnam, featuring a delicious blend of snakehead fish patties in a light, aromatic broth, served over vermicelli noodles and garnished with fresh herbs and tangy lime dressing. It's a refreshing, yet satisfying meal that is perfect for any time of the year. The recipe involves marinating the fish, making the broth, and assembling the dish - a process that is as enjoyable as savoring the final result. This is a true foodie adventure that will transport your taste buds to the heart of Vietnam. Enjoy!

Common questions

Can I use other types of fish instead of snakehead fish? Yes, you can use other white fish fillets such as cod or tilapia as a substitute. However, the authentic flavor of Bún chả cá trôi is best achieved with snakehead fish.
Can I skip the turmeric powder? While turmeric powder adds flavor and a vibrant color to the fish patties, you can omit it if you don't have any on hand. The dish will still be delicious without it.
Can I use dried dill instead of fresh? Fresh dill is recommended for its distinct flavor, but if you can't find it, you can use dried dill as a substitute. However, reduce the amount to half, as dried dill is more concentrated.
Can I use other types of noodles instead of vermicelli? Traditionally, Bún chả cá trôi is served with vermicelli noodles. However, you can experiment with other types of noodles like rice noodles or even soba noodles if you prefer.
Can I make the fish patties in advance? Yes, you can prepare the fish patties ahead of time and refrigerate them until ready to cook. Just make sure to tightly wrap them in plastic wrap or place them in an airtight container to prevent drying out.
Can I adjust the spiciness of the dish? Absolutely! If you prefer a milder taste, you can reduce the amount of chili peppers or omit them altogether. Adjust the level of spiciness based on your personal preference.

Serving dishes and utensils

Cutting board - To chop and prepare the ingredients
Knife - For mincing the ginger and shallots
Mixing bowl - To marinate the fish
Pot - To simmer the fish patties
Strainer - To rinse the vermicelli noodles
Bowls - For serving the Bún chả cá trôi

Origin stories

Bún chả cá, a delightful culinary treasure from Vietnam, is intimately tied to the country's vibrant fishing culture. The dish has its roots in the coastal city of Da Nang, where the bounty of the sea meets the lively flavors of Vietnamese cuisine. The recipe of Bún chả cá has been perfected over generations, with each family adding their own unique touch. The choice of snakehead fish, a common catch in the waters surrounding Da Nang, is no accident. Its firm texture and delicate flavor make it the perfect candidate for this comforting noodle soup. The dish is a testament to the Vietnamese ethos of balance - the warmth of the soup, the earthiness of the turmeric, the tang of the lime, and the heat of the chili peppers come together to create a harmony of flavors that is both satisfying and invigorating. As you savor Bún chả cá, imagine the bustling fish markets of Da Nang, where the day's catch is haggled over and fresh herbs fill the air with their enticing aroma. Welcome to the tastes of Vietnam.

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.