Delicious and Authentic Bún Chả Cá Hải Phòng Recipe: A Vietnamese Culinary Delight

Ingredients

500 grams of snakehead fish
300 grams of pork belly
1 tablespoon of turmeric powder
1 tablespoon of fish sauce
1 tablespoon of sugar
2 tablespoons of salt
100 grams of mixed flour (rice flour and wheat flour)
3 liters of water
200 grams of tomatoes
200 grams of white radish
200 grams of carrots
100 grams of mushrooms
2 pieces of ginger
2 cloves of garlic
1 bunch of spring onions
1 bunch of dill
1 bunch of coriander
1 bunch of perilla leaves
2 tablespoons of cooking oil
1 bag of Vietnamese vermicelli noodles

Steps and instructions

Clean the snakehead fish and pork belly thoroughly. Cut the fish into slices and the pork into small pieces.
Marinate the fish and pork with 1 tablespoon of turmeric powder, 1 tablespoon of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of salt. Let it sit for about 30 minutes.
While waiting, prepare the vegetables. Rinse the tomatoes, white radish, carrots, and mushrooms, then cut them into small pieces. Peel and smash the ginger and garlic.
Boil 3 liters of water in a large pot. Once the water is boiling, add the marinated fish and pork. Cook for about 15 minutes, then remove the meat and set it aside.
In the same pot, add the cut vegetables, smashed ginger and garlic, and 1 tablespoon of salt. Cook for about 30 minutes to make the broth.
Mix the 100 grams of mixed flour with water to create a batter. Dip the cooked meat into the batter and deep fry in a pan with 2 tablespoons of cooking oil until golden brown.
Prepare the Vietnamese vermicelli noodles as per the packet instructions.
Chop the spring onions, dill, coriander, and perilla leaves and set aside for garnish.
To serve, place some vermicelli noodles in a bowl, add the fried fish and pork, pour over the broth, and garnish with the chopped herbs.

Tools for making

Large pot - Used to boil water and cook the fish and pork.
Pan - Used for frying the fish and pork.
Knife - Used to clean and cut the fish, pork, and vegetables.
Cutting board - Used as a surface for cutting and preparing ingredients.
Mixing bowl - Used to marinate the fish and pork.
Whisk - Used to mix the batter for frying.
Slotted spoon - Used to remove the cooked fish and pork from the pot.
Tongs - Used to flip and handle the fish and pork while frying.
Colander - Used to drain and rinse the vermicelli noodles.
Soup bowls - Used to serve the Bún Chả Cá Hải Phòng.
Chopsticks - Utensils used for eating the dish.

Recipe variations

Use a different type of fish such as catfish or tilapia instead of snakehead fish.
Replace the pork belly with chicken or tofu for a meat-free version.
Experiment with different spices or herbs to enhance the flavor of the broth, such as lemongrass, star anise, or cinnamon.
Add additional vegetables like bean sprouts, lettuce, or cucumber for extra freshness and crunch.
Try a gluten-free option by using gluten-free flour or substituting the batter with rice flour.
For a crispier texture, coat the fish and pork with breadcrumbs or panko flakes instead of batter.
Include other seafood such as shrimp or squid to create a seafood medley.
Customize the level of spiciness by adding chili peppers or chili paste to the broth.
Experiment with different types of noodles such as udon noodles or rice noodles instead of Vietnamese vermicelli.
Create a vegetarian version by using vegetable broth and adding extra vegetables and tofu.

Recipe overview

Bún Chả Cá Hải Phòng is a delightful Vietnamese dish that will captivate your taste buds. Originating from Hải Phòng city, this dish features deliciously marinated and fried snakehead fish and pork belly, served over a bed of rice vermicelli and bathed in a tantalizing broth made from various vegetables and aromatic herbs. This recipe involves marinating and frying the meat, preparing a rich, savory broth, and serving everything over vermicelli noodles, garnished with fresh herbs. While it requires a bit of preparation, the process is straightforward and the result is well worth the effort. Expect a harmonious blend of flavors in every bite, with the distinct taste of the snakehead fish and pork belly enhanced by the flavorful broth and the crunch of fresh vegetables. This Bún Chả Cá Hải Phòng recipe is perfect for a flavorful and satisfying meal that will transport you straight to the heart of Vietnamese cuisine.

Common questions

Can I use a different type of fish for this recipe?
Yes, you can use a different type of firm white fish as a substitute for snakehead fish.
Can I use a different cut of pork instead of pork belly?
Yes, you can use pork shoulder or pork loin as an alternative to pork belly.
How long should I marinate the fish and pork?
Marinate the fish and pork for about 30 minutes to allow the flavors to penetrate the meat.
Can I skip the frying step for the fish and pork?
Frying the fish and pork adds a crispy texture and enhances the flavor, but you can skip this step if desired.
Can I use pre-made broth instead of making it from scratch?
While it's best to make the broth from scratch for authentic flavors, you can use pre-made fish or vegetable broth as a time-saving option.
Can I add other vegetables to the broth?
Yes, you can add other vegetables like bok choy or bean sprouts to the broth for added taste and texture.
Can I use a different type of noodles?
Traditionally, Vietnamese vermicelli noodles (bún) are used, but you can use other types of rice noodles or even wheat noodles as a substitute.

Serving dishes and utensils

Cutting board - For cutting and preparing the fish, pork, and vegetables.
Knife - Essential for slicing and chopping the ingredients.
Large pot - Used for boiling water and cooking the broth.
Frying pan - Needed for deep frying the marinated fish and pork.
Strainer - Used to strain the broth and remove any impurities.
Tongs - Helpful for flipping and removing the fried fish and pork from the pan.
Serving bowls - Used for serving the Bún Chả Cá Hải Phòng.
Chopsticks - Traditional utensils for eating the dish.
Soup ladle - For scooping and pouring the broth over the noodles and ingredients.
Soup spoons - Used for enjoying the delicious broth.
Napkins - Handy for wiping hands and mouths while eating.

Origin stories

Bún Chả Cá Hải Phòng hails from the bustling coastal city of Hải Phòng, well-known as one of the culinary gems of Vietnam. This dish is a testament to the city's rich fishing heritage and the local people's ingenious use of fresh produce from both land and sea. A unique feature of Bún Chả Cá Hải Phòng is its use of snakehead fish, a resilient species that symbolizes tenacity and survival in Vietnamese folklore. The process of frying the fish before adding it to the broth is a special technique that differentiates this dish from other Vietnamese noodle soups, infusing the broth with a distinctive, rich flavor. As you savor a bowl of Bún Chả Cá Hải Phòng, you're not just enjoying a meal, you're taking a savory journey through the vibrant cultural and culinary tapestry of Hải Phòng.

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.